About the Kings Suite Restaurant

The Kings Suite Restaurant has a stylish and contemporary interior with exquisite menus ensuring your meal will be top class. With bay windows looking out over the sea, your lunch and dinner can be enjoyed in a friendly, comfortable atmosphere.

The restaurant can comfortably cater for up to 40 diners, each table is well placed allowing for a generous dining area, so whether you want to sit back, relax and take in the beautiful surroundings or enjoy a more upbeat affair with friends and colleagues; neither will encroach on each other. Enjoy pre dinner drinks with a view in the comfortable lounge bar or sit and chat with friends and take in the atmosphere.

For larger parties, the Preston’s Suite caters for business lunches and birthday parties. Other gatherings such as wakes, and private dinners can also utilise the Preston’s Suite.

Refurbished Restaurant

We’ve been working hard on a little secret project over the past few weeks… A brand new sea-front restaurant at the Kingscliff in Holland-on-Sea, Essex.

Not only does the restaurant have a new modern decor, but we have moved it from the side of the hotel to the front, giving you a sea-view with easy access to our garden. The menu features a wide range of dishes from the classic rib-eye steak to the not-so-traditional seabass with Vietnamese style noodles, you’re sure to be hooked (pun intended)!

We invite you to try our new restaurant from its opening day on Saturday 25th May. Why not make it a little getaway by staying the night… Give us a call today for our latest special offers or to reserve your table on 01255 818800.

‘Dried apricots are my desert island must-have ingredient!’

Kingscliff Head Chef, Simon Gomez, talks about
his love of cooking and how working in kitchens
in five countries has given his skills extra zest.


What are your earliest memories of cooking?
My family background is very food orientated; my uncle is an executive chef in Mumbai and my dad was also a chef for his whole career. I remember cooking with them when I was younger.

 


When did you first realise you wanted to become a chef?
When I was 19 years old – my family pushed me to get into it as it would be a good life for me. I took a course in food at college and have been cooking ever since.

 


How would you describe your cooking style?
Oriental and unique – I make amazing curry dishes.

 


What inspires you in the kitchen?
I like a new challenge, new dishes and a busy environment. I also enjoy leading a team.

 


Who is your culinary hero?
Gordon Ramsay

 


Which one ingredient would you take to a desert island?
Dried apricots – I can make these into numerous dishes!

 


Which starter, main course and dessert is your favourite?
Starter – chargrilled prawns with chilli, lime and coriander; main – T-bone steak with crispy fresh salad and pink peppercorn sauce; dessert – sticky toffee pudding with salted caramel sauce and homemade vanilla ice cream.

 


What would be your ultimate menu showstopper?
An assiette of pork (pork tenderloin, black pudding, pork cheeks, pork belly, bon bon ribs) with garlic and rosemary fondant potato, spiced red cabbage, celeriac remoulade, garlic sautéed greens and madeira jus.

 


Which is your greatest cooking hack?
The microwave – ha-ha, kidding! It would be when I cook steak; rather than marinating overnight, I make a dressing consisting of garlic, rosemary and thyme with olive oil, cook the steak and then add the dressing over the pan and the steak and let it cook with the butter to flavour the meat.

 


What’s your recipe for being a successful chef?
I am very good at organising the kitchen from the beginning with always the right amount of mise en place [prep] and have been to so many countries. I speak six different languages, have worked in five different countries… and therefore have an excellent understanding of flavours. I love spice, fresh coriander, fresh chillies, lime, lemon, zesty things – which all brings an excellent addition to a plate. Nobody in 17 years has ever complained

 

Take a look at some of Simon’s recipes in our Escape Magazine

By George! We have some exciting news to share with you…

Surya Hotels and the team here at The George Hotel, Colchester are preparing for an extensive £10M refurbishment of our entire hotel which includes our rooms, restaurant and communal areas. The programme is aimed at preserving the rich 500-year-old history of the hotel – whilst creating a fantastic environment for our guests to give them the best experience.

An extension of The George – St Nicholas Hotel, opened in December 2018 and includes 44 contemporary bedrooms and is also in a prime location, directly opposite of the George on Colchester High Street.

The George – a Grade 2* listed building has such a fantastic history behind it and character like no other.

As a visitor of The George, we would like to keep you updated at every stage of the refurbishment…

17th December 2019
The George is currently closed while we do major renovation works. We are now aiming to re-open in Q2 2020.

St Nicholas Hotel located across the street is still open and any existing reservations have been moved to this brand new hotel.

We look forward to keeping you up to date and showing you the all-new George Hotel in the coming months. Please follow us on Facebook to stay up-to-date with our latest announcements.

We do apologise for any inconvenience that may occur during this refurbishment and we will try our best to inform our guests and customers of any updates. Please bear with us as we ultimately aim to improve our customer’s experience and bring you an exciting new re-vamped hotel on the High Street of Colchester.

Nominate us for EAT Norfolk Food & Drink Awards

The EAT Norfolk Food and Drink Awards 2018 are now open for entry. 

This is our chance to shine a light on the stars of the food and drink world, to recognise and reward the great talents, the imagination, energy and professionalism on show across Norfolk. It is also the opportunity for you, the reader, to show your appreciation of your favourites by telling us who you think should be included in the search for thebest in the business by nominating your favourites.

If you have enjoyed our afternoon tea, restaurant and bar, please take a moment to nominate The Dukes Head Hotel.

“The EAT Food and Drink Awards celebrate the importance of our local food story to our economy, health and well being and to our sense of pride and identity.” Dominic Castle (Editor, EDP Norfolk Magazine)

Nominate us

Head Chef Trevor Clark Reaches Final 8 of Chef of the Year Norfolk

We are proud to announce that our head chef, Trevor Clark, has made the final 8 of the Norfolk Chef of the Year 2018 competition.

This prestigious award is open to chefs who are working within the Norfolk food and drink industry. Competitors may come from all areas of the hospitality business, including hotels, restaurants, pubs, contract catering, fine dining, private and public sectors. This will recognise the close link of fine food with using the best of local produce.

cheftrevorclark

THE CHALLENGE

Rising to the challenge…
Competitors are required to produce a creative menu that could be used for a special occasion to be held in the county. The menu must reflect local produce and seasonal availability; chefs will be asked to provide a brief reasoning behind the selection of main ingredients and the supplier they use to purchase these. An allowance per cover of £9.50 food cost is set for the menu; please include costs of ingredients as part of your submission. Chefs should also provide the relevant allergen information for their suggested menu.

The menu must consist of starter, main course and dessert.

Competitors will be expected to provide the following as part of their final submission:-

  • a current menu from their place of work.
  • relevant dietary information for the menu included.
  • a resume of their chef career to date.

From this paper entry there will follow a live cooking competition to decide the Norfolk Chef of the Year, each shortlisted chef will produce two covers of the menu to present to judges and two diners as a taste panel. This will take place in the kitchens of the Hotel School at City College Norwich.

The Chef of the Year cook off will take place at City College Norwich, the date of the cook of is yet to be confirmed but will take place between Monday 9th July – Friday 17th August 2018. Further details will be provided upon shortlisting.

“The EAT Food and Drink Awards celebrate the importance of our local food story to our economy, health and well being and to our sense of pride and identity.”Dominic CastleEditor, EDP Norfolk Magazine

Flavour Of The Month

We are delighted to be featured in KL Magazine for flavour of the month.

A delicious new chapter in the story of the Duke’s Head Hotel…

You can check out the publication below

Flavour Of The Month