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London-trained chef relaunches father's Kent restaurant

25 June 2013 by
London-trained chef relaunches father's Kent restaurant

London-trained chef Matt Sworder, a 28-year-old former marketing graduate, has opened his own restaurant, the Corner House in Minster, near Ramsgate in Kent.

Sworder, who previously trained at La Noisette, Les Deux Salons and Bistro Union, has opened the new venture in a site belonging to his father David Sworder.

David ran the restaurant as Morton's Fork successfully from 1984 to 2000, and thereafter the building was leased out to others.

His son will work in the kitchen, while David will return to front of house.

"The concept is to serve London-inspired modern British dishes within a warm and relaxed atmosphere. Seasonal, fresh local produce is key to what we offer. With the menu changing frequently, in accordance to seasonal produce availability," said Matt.

The summer menu include starters of oxtail ravioli & mixed salad, local asparagus & hollandaise and Kentish mussels.

Main dishes feature rabbit, ham & tarragon cottage pie, loin of cod with new potatoes, English peas, lettuce & bacon and braised beef & mushroom pudding with savoy cabbage.

There are also a number of sharing option such as The Corner House roast chicken (for two) and whole shoulder of lamb with dauphinoise potato & spring greens (for four).

Matt said "Snacks and sharing dishes are what The Corner House are all about, simple British food done well."

Desserts include gooseberry and elderflower fool, bread and butter pudding and home-made ice creams.

All dishes are made from scratch including the pasta, bread and ice creams.

Set in the village of Minster in Kent on the Isle of Thanet, the Corner House has two rooms to accommodate overnight guests. The double and twin room have been refurbished and cost £75 a night including a continental breakfast, with the option to upgrade to a full English for £5.

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