Rose Hotel (4.3 miles from the course)
A relaxed and friendly bar and restaurant with eight characterful rooms upstairs, The Rose has been designed with a view to creating a place for ‘dinner and celebrations’. With an eclectic and luxurious style throughout, the interior comes courtesy of Harding and Read (who were also behind The Garden House at the Beaverbrook hotel, Surrey), the styling and creative consultancy is by Michelle Kelly and architecture by MAD Atelier.
Located in the heart of this vibrant seaside town, The Rose is a mere two-minute walk to the beach and Deal Pier; it is also a short stroll from Deal train station, where the high-speed train to London St Pancras or Stratford International takes just 1hr 20mins and runs every hour.
The owners, two families with homes in the area, took over the run-down boozer determined to restore it to its Victorian heyday. Inspired by a love for modern-day Deal, there is also a nice link to its past; the new landlord Christopher Hicks is the great grandson of John Matthews, owner of the Thompson & Son Brewery since 1860, which owned The Rose and many other public houses in the area, till it was sold in 1950s. His ambition is to once again serve Walmer Ale at The Rose, a beer once synonymous with the area.
Drinking and Dining
The restaurant features an open kitchen, original 1950s panelling, a restored banquette, brass and Marmoleum tables and mid century lighting. The adjoining lounge is a comfortable and stylish space with a wood-burning stove, sofas, armchairs, antique rugs, private snugs and walls lined with art curated by Carl Freedman Gallery’s Counter Editions, Margate.
Committed to serving the best local ingredients, the Rose kitchen will offer a twist on British- and comfort-food classics with simplicity, freshness and seasonality the key to every dish. The Rose menu is designed by executive chef Rachel O’Sullivan, formerly of Polpo, Spuntino and East London’s cult café, The Towpath. With much of the menu homemade her philosophy of ‘cooking form the heart’ pervades. Dishes include chicken schnitzel with fennel slaw; smoked haddock, monks beard and soft boiled egg; and violet artichokes white beans and aioli.
The Rose will also offer a daily breakfast, while for weekend brunch, dishes include the Scandi plate — smoked salmon, avocado, soft boiled egg, whipped cream cheese and toast; steak and eggs; and roast chicken, little gem, kohlrabi and tarragon salad. Trained baristas will serve Climpson & Sons coffee throughout the day, while tea and homemade cakes will be available in the afternoon. A traditional roast lunch will be served on Sundays till 4pm, along with a kids club. The bar menu will feature a small but carefully curated selection of wines, Kent ales and other local craft beers as well as cocktails. Bar snacks include house pickles, cauliflower cheese croquettes and taramasalata, radishes and toast.
Each of the hotel’s eight bedrooms, has been uniquely designed combining rich textiles, luxurious super king sized beds, bold colours and an eclectic mix of vintage furnishings. Some of the rooms come equipped with projector screens while others have record players and a curated selection of vinyl. The en-suite bathrooms are furnished with Lefroy Brooks taps and fittings, alongside restored antique sinks and roll-top baths. Room prices range from £90-170 per night including breakfast.