Setting the standard for exceptional dining

For nearly a quarter of a century, Richard Phillips and his team have kept Thackeray’s at the top of its gastro game. Eileen Leahy discovers the key ingredients that have contributed to the restaurant’s enduring appeal…

Stepping over the centuries-old threshold at Thackeray’s and into this iconic establishment always feels very special.

The restaurant, which is owned and run by the talented chef Richard Phillips, who cut his culinary teeth working for the likes of the Roux brothers and Marco Pierre White back in the 1990s, has legendary status both here in Tunbridge Wells and beyond.

And it is easy to see why… Boasting a stellar epicurean reputation, an impressive three AA rosette awards and a listing in the Michelin Guide, it has been at the top of its gastro game for nearly 25 years.

Since opening in 2001, Thackeray’s has become the place to head for any discerning diner. With an ever-evolving menu that defines itself as ‘modern cuisine with creative flair’ there is a strong focus on seasonality and provenance, but never fads. ‘Consistency is key’ says Richard when we meet…

“We are always looking ahead but we never forget about the types of dishes that have been key to our success and reputation,” explains Richard.

With an outstanding wine list and the chicest of decors, Thackeray’s has long been the go-to destination for that special anniversary, first date, festive family gathering or corporate celebration.

As well as the traditional à la carte and brilliant value prix fixe lunch menus, there are also gourmet tasting and seasonal ones to enjoy. In short there is something for everyone.

“For us it is all about offering an experience at Thackeray’s,” explains Richard, who named the restaurant after the 19th century writer and novelist William Thackeray, who once resided in the famous double-fronted clapperboard building located just off London Road.

“No matter what your budget is we want you to be able to dine here. That’s why we work very hard on curating a lunch menu that is one of the town’s most affordable but also adventurous.”

I am talking to Richard in one of the establishment’s smart and intimate private dining spaces; the Pinkerton Room. It is located on the first floor of the charming period building; think sloping ceilings, creaking wooden stairs and majestic beams, all offset by tasteful contemporary aesthetic detailing.

The room boasts a beautiful circular round table for eight, funky statement lighting, stunning artwork and even a copy of William Thackeray’s Vanity Fair novel on the wall. “We take great pride in ensuring the restaurant looks as good as possible,” explains Richard.

As well as the private dining areas, there are two sizeable dining rooms and a bar area downstairs, and outside is a lovely terrace which is busy during the summer months. Thackeray’s also offer an external fine dining catering business.

Although Richard is still very much hands-on at Thackeray’s restaurant, it is Patrick Hill, the establishment’s Chef/Patron, who is in the kitchen on a daily basis with his talented brigade.

Patrick’s history with Thackeray’s is a seasoned one. He worked there as a young teen before heading to the prestigious Westminster Catering College to officially train as a chef. He then returned to Thackeray’s where he helped the restaurant gain a Michelin star in 2012. After working for other establishments Patrick returned as Head Chef in 2017.

“We work together very well. We understand one another and also the Thackeray’s customer. That is paramount,” adds Richard.

Another valued member of the core team is Gary Beach, General Manager, who has worked with Richard for nearly two decades and, as a trained sommelier, is in charge of the establishment’s comprehensive wine list. “He totally understands what makes Thackeray’s stand out and how much work goes into that,” says Richard.

All of the above means that Thackeray’s boasts a huge amount of returning regulars.

“We are so fortunate to have so many customers who dine with us time and time again. But we always want them to discover something different every time they visit. We never rest on our laurels as there is so much more competition out there now. But I like that, it keeps me and the team on our toes and puts fire in our bellies to be the best,” continues Richard.

And how does he and his team attract new customers to Thackeray’s?

“Well word of mouth is still the most powerful form of publicity I think, but we are well aware that social media is very important too. We want new clients to come along for a first date or an anniversary and hopefully we will have them hooked.

“We all live and breathe what we do here and we know that we’ve got to deliver the best we can. We have held our three AA rosettes now for 24 years which is superb. We did have a Michelin star but chasing that kind of thing doesn’t really matter to me nowadays. Chasing a busy restaurant and a happy environment for our staff and diners is what’s important and I believe we have that here.”

www.thackerays-restaurant.co.uk