It is reported today that an award winning UK wet fish shop has opened a gourmet fish restaurant in Ramsgate Kent.
Eddie Gilbert’s, the renowned Ramsgate fishmonger chip shop has opened a fish chip shop and 50-seater gourmet fish restaurant above its premises Within six months of opening in 2007, Eddie Gilbert’s scooped a prestigious Taste of Kent Award for best fish retailer.
For owner Jonny Dunhill, who ran a wholesale shellfish business in London for 12 years, opening the restaurant is the fulfilment of a long-held ambition. Whilst supplying top London establishments as Le Gavroche, Harrods, The Ivy and Conran Restaurants, Jonny became inspired by the motivation of the talented chefs he met, many of who are now household names.
Eddie Gilbert’s head chef Craig Mather is a graduate of Thanet Catering College and Michelin trained at Mallory Court in Warwickshire where he worked for four years.
Although Eddie Gilbert’s serves excellent fish and chips, fried in a choice of beef dripping or vegetable oil, there is an inspired daily changing a la carte menu.
Starters (£4.50 – £6.50) may include crispy smoked eel soldiers with soft-boiled duck egg, grilled Ramsgate cock crab with shallot, white wine and breadcrumbs.
Mains (£9.00 – £15) are likely to feature monkfish bourguignon, pancetta, mushrooms, shallots and mashed potato and roasted halibut, brown shrimps, braised leeks and salsa verdi.
There are also options for meat eaters – 40 day aged rib eye steak and Kent venison – and vegetarians – cream of Jerusalem artichoke soup with truffle oil and Parmesan polenta with mushroom fricassee and rocket.
The seafood platter for two includes lobster, dressed crab, smoked salmon, oysters, crevettes, cockles, ceviche of scallop and brown
shrimps costs £26.50.
Puddings include chocolate and Gadds’ (a local beer) black pearl ice cream at £4.50.
The fixed lunch menu costs £9.95 for two courses or £12.95 for three, is available Tuesday to Thursday. On Sundays Eddie Gilbert’s adds roast beef, lamb, pork or chicken to the daily menu.
The restaurant itself with polished wooden floor and exposed oak beams is tastefully appointed with deft maritime touches, seascapes and local scenes of bygone Thanet.
”The philosophy is simple; to sell the finest quality food sourced as locally as possible – we buy fish direct from the local fishing boats every day,” said Jonny.
In recent times the town has been criticised in some quarters for standard of services that has hindered abolishing Ramsgate on the lucrative gastro-tourist map.
“Our staff are trained and dedicated to giving customers the very best service, whether they visit the shop, buy fish and chips to take home or eat in our beautiful new first-floor restaurant – we want happy, repeat customers who tell their friends – not just one off day-trippers and holiday makers.
The potatoes used for the chips, together with the other vegetables and meats are farmed nearby. These are accompanied by award- winning local wines and beers.
Jonny Dunhill, who has fond memories of childhood holidays spent in Westgate, moved down to Ramsgate from London nearly 7 years ago, achieving another ambition to live by the sea. The business is named after his children Edlyn and Gilbert.
Eddie Gilbert menus
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