Located within a boutique townhouse, Kensington Hotel’s aptly named Town House restaurant is a casual affair, albeit one with a strong focus on quality food. The period rooms, wood panelling, parquet flooring and bay windows create an air of sophistication, without the pomp.
The food menu has been put together by executive head chef, Steve Gibbs. Dishes range from caesar salad, grilled asparagus with fresh crab and cress, and smoked salmon served with Guinness brown bread to poshed-up fish and chips, seared sirloin steak with watercress and horseradish, and whole sea bass with lemon and herbs, cooked on the grill.
Desserts include gypsy pie, warm chocolate fondant and baked pineapple served with coconut sorbet. Steak sandwiches and croque-monsieurs feature too, should diners want something a little lighter.
Executive chef, Steve Gibbs (formerly of Hix and Caprice Holdings), has created a menu to match all tastes where the emphasis is on fresh produce focusing on the seasons, balanced with its hand-picked wine list with something for everyone. The restaurant experience, from the service to the ambience, makes this unfussy space a local favourite.
Designed by Alexander Waterworth Interiors, the interiors reflect the buildings natural charm and old English town house aesthetic. Playful, patterned fabrics and rugs are used alongside classic rosewood and walnut, embodying the mix of traditional and modern elements. The Town House's period rooms - consisting of three beautiful interconnecting spaces of what were once individual Regency-style townhouses - feature bay windows, working fireplaces, parquet floors and original art. Ideal for a relaxed lunch or dinner and perfect for events.
The Town House bar, with its slate floors, distressed mirrors and timber-clad walls creates an informal setting in which to enjoy a cocktail or dish from the restaurant's all day dining menu.