Pop-up restaurant Hearth at the Empire Room to close at the end of the year

Hearth chef/patron Jack Hancock photo credit.@mixophotography

A pop-up restaurant which has been open for six months in Ramsgate, will hold its final night on New Year’s Eve.

Hearth at the Empire Room opened in July and was headed by chef Jack Hancock.

The University of Salford graduate learnt his trade in Manchester alongside the likes of Aiden Byrne and Mark Prescott and then honed his skills under Michelin-starred Adam Byatt in London. He came to Ramsgate after Empire Room owner James Thomas offered him the opportunity to use the venue for Hearth.

photo credit @mixophotography

Michelin trained Jack said “It’s been amazing here, I’m so grateful to the people of Thanet and beyond for joining me. I set out to make some bellies happy and I seem to have done just that.”

Hearth has wowed diners, both local and visiting, with its seasonal, local and often foraged menu, offering modern British fare.

photo credit @mixophotography

Some star dishes that have featured on the weekly changing set-menu include native lobster with charantais melon in a smoked lobster broth, butter-roast venison loin with stuffed fig and cavolo nero as well as panna cotta infused with bay and tonka bean.

photo credit @mixophotography

Many diners that have visited Hearth since it popped up in July have asked if Jack will stay in Ramsgate.

He said: “I’ll be taking some time in the new year to reflect on what the future may hold. Watch this space.”

For its final night on New Year’s Eve, Hearth is offering an exclusive seven course tasting menu.

Hearth’s three-course offering will continue to be available until December 30 and a free glass of house wine is included in the set-menu price from Tuesday to Thursday.

The restaurant is open Tuesday to Saturday, 6pm-9pm.

For menus and booking visit www.hearthrestaurant.uk or call 01843 582511 to book.

Foraging, baking and flavours at Hearth restaurant in Ramsgate

3 Comments

  1. Great to see talent chefs working in the area but here’s the thing, ‘Michelin trained’ isn’t a qualification they make awards they don’t train. If you’ve worked under a Michelin awarded chef you’ve worked under the hand of a recognised expert and hopefully that’s rubbed off and inspired greater things…
    Thanet’s got rising talent that has been recognised by Michelin, through its Bib Gourmand awards, at the very least. All the same more power to the lad’s elbow, he’s obviously going places and will get his own star at some point, without the need for tenuous hype

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