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A new Brasserie is coming to Tunbridge Wells

With a superb central location sandwiched between the historic Tunbridge Wells Pantiles and Chapel Place, The Brasserie One Warwick Park is the perfect place to grab a bite to eat to start your day.

It’s no secret that Tunbridge Wells is home to some of the best restaurants in Kent, and as the town’s award-winning, ever-expanding dining scene continues to flourish, The Brasserie One Warwick Park will be swinging their doors open on September 12th, bringing a new breakfast and brunch concept to local foodies.

Open every day between 7.00am – 1.00pm, diners can expect popular favourites including a full English, (with vegan and vegetarian options available), eggs royale, overnight oats and smashed avocado to name a few.

And for those in a hurry, the grab and go menu features a delicious selection of morning delights available to take away.

Brits are now more than ever interested in where their food comes from in the ‘farm to table’ movement, and The Brasserie One Warwick Park, who pride themselves on their ethos of ‘love local’, is no exception.

‘Finding locally sourced produce has been a labour of love’ said Ollie Funnell, Head Chef.

‘We can confidentially say our dishes will be made using only the very best and most fresh ingredients’.

Southborough Butchers and Tunbridge Wells Coffee Roastery have been named as two of the local suppliers that will be used by the breakfast and brunch spot who will also be selling local products including eggs and honey from a deli display.

Alongside the many breakfast options, guests can indulge in the brasserie’s signature afternoon tea menus available every Thursday and Sunday. Think homemade cakes, delicate finger sandwiches and warm scones with jam and clotted cream.

Opening in one week today, The Brasserie One Warwick Park are encouraging guests to check out their Instagram account (@onewarwickpark) where they are giving away a free breakfast/brunch to one lucky family of five and say although no reservations are needed, bookings should be made for busier periods

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