King John Inn hosts a VIP reception to celebrate the opening of their Victorian-inspired outdoor kitchen
Renowned for its excellent locally sourced food and fine wines, the King John Inn held a VIP reception to celebrate the opening of their new outdoor summer kitchen on the evening Thursday 24th May. The Victorian inspired pavilion houses an outdoor cooking and dining area styled by Interior Designer Gretchen Boon, one half the of the pub’s entrepreneurial landlords.
Guests included neighbouring estate owner Mr William Gronow-Davis, Evening Standard food critic Charles Campion and Britain’s foremost expert on mushrooms Roger Phillips. Head Chef at the King John Simon Trepess laid on a menu of Poole Bay oysters, Portland crab on toast as well as muncjac kebabs, which were all washed down by wines selected by owner and wine merchant Alexander Boon.
“The food has been delicious,” said one guest “ and the space is fantastic, so different to the usual pub garden. What a great venue for a party.”
The outdoor kitchen is situated on the top tier of the pub’s terraced garden and will allow Head Chef Simon Trepess to extend the already mouthwatering food offering to include modern summer classics such as grilled lobster from Poole Bay and pigeon salad. The kitchen features a customised barbecue, cook top and serving area, plus a bar-height spot in front of the cooking are where diners can watch the chefs in action.
The outdoor space has capacity for large groups of diners on all three levels and will include a chef’s table for 4, 2 first-come-first-serve large refectory style tables and 8 bookable tables on the lowest levels. Private parties may be booked for a minimum of 20 people and will include a bespoke menu. The King John also has a live music license for band performances.
Overnight stays at the King John Inn start from £120 for two people including full English breakfast and morning papers.