Set within 3.7 acres of beautiful gardens in the very centre of the medieval town of Sandwich, in Kent, The Salutation is an independent, luxury hotel that has undergone an extensive transformation, including the late summer launch of a restaurant with new Head Chef Shane Hughes.
Built as a country retreat by Sir Edward Lutyens in 1912 for three wealthy brothers, The Salutation has evolved over the past century from a grand private residence (the first 20th century building to be granted Grade I status, in 1950) into its current guise as a stylish 17- bedroom boutique hotel.
With new proprietor John Fothergill taking the helm alongside a new management team in December 2016, The Salutation embarked on an extensive refurbishment. This process included the redesign of the bedrooms in the main house, and the reconfiguration of ground floor into a series of attractively appointed, comfortable spaces for dining, drinks and afternoon tea. As well, the main kitchen was relocated to the north wing, under a soaring glass atrium, affording views of the kitchen activity through its large glass doors.
The Salutation offers:
- The Restaurant (36 covers), overlooking The Salutation Gardens
- The Tasting Room (A dining space for up to 16 covers), adjacent to the kitchen, offering a seven course Tasting Menu and a bespoke Market Menu
- The Parlour (up to 20 covers), a private dining room with its own terrace
- The Drawing Room and Bar, for coffee, drinks and afternoon tea
- The Faint Room, for drinks and relaxation
Head Chef Shane Hughes has introduced his personal contemporary European cooking style throughout the hotel. Conscious of the bounty of phenomenal local suppliers of both food and drink in Kent, Shane has embraced farms, butchers, fish and seafood providers, cheesemakers and wineries throughout the county.
The à la carte menu is served from 7pm every evening, Typical dishes include:
- Scallops – roast diver-caught scallops, heritage beetroot, parmesan bon bons, smoked haddock and potato espuma
- Quail – quail and bacon sausage, summer truffle, creamed potatoes, fennel and carrotconfit
- Sea bass – line caught sea bass, courgette boudin, wild musthrooms, fennel and white onion cream, bouillabaisse nage
- Duck and lobster – lightly smoked duck breast, butter poached lobster, asparagus tortellini, carrot and ginger purée, veal orange glaze
- Malakoff – layered pistachio sponge, praline, white and dark chocolate, almond macaroon, vanilla crémeux
- Ravioli – sweet ravioli with ricotta, lemon jelly, hazelnut parfait and puffed rice
A lunch-time Small Plate Menu, includes dishes such as:
- Beetroots – marinated heritage beetroots, apple and sherry reduction, goat’s curd and chicory
- Partridge – roasted in bacon with brussel sprout leaves, potato chips and thyme jus
- Cod – shallow fried salted cod with citrus preserve and mustard mayonnaise
- Rabbit – braised with apple and cider
- Tiramisù – amaretto, mascarpone, sponge, coffee granita and cocoa nibs
- Crumble – chilled lime and ginger torte with citrus sponge
Afternoon Tea is served every afternoon in the Drawing Room and Restaurant, it features Tomato and apple chutney on focaccia; Ham hock on a brioche slider; Homemade scones, served with The Salutation strawberry jam and clotted cream; and Daily homemade cakes, fancies and biscuits.
The 100-bin wine list is international with a heavy nod to France, but also incorporates several English wines, including from local Kent estates.