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Thanet Times, Tuesday 14 November 1989.
THE CHURCHILL Tavern in Ramsgate has a long and varied history but is
now earning an enviable reputation as the best country pub in town.
The building was originally the Isabella Baths, built in 1816 on land
that was part of St. George’s Fields, with bathing offered in sea or
fresh water at a variety of temperatures.
In 1868 it was converted to a boarding house and later the "Paragon
Private Hotel," incorporating shops, a restaurant, a licensed bar and
The Paragon Corner House tea rooms.
In 1961 Tomson and Wotton, the Ramsgate brewers, took over the Corner
House and, refurbished in Victorian style, it became the "Van Gogh" pub.
New owners in 1983 packed the pub with a vast array of junk and renamed
it "Steptoes" after the TV rag and bone men.
Bought by the present management in 1988, the interior was taken out,
and then reconstructed as a typical English country inn using only
authentic materials.
Floors were raised and ceilings lowered, using oak beams some 200-300
years old saved from derelict houses and bams in the Weald of Kent.
By using the traditional craftsman's peg and wedge method, virtually no
nails were used in the construction. The bar was assembled from oak pews
from the Romney Marsh, believed to be over 200 years old, and the wall
panelling was also constructed from pews saved from a disused chapel.
The bricks were all reclaimed from demolished houses, while the stained
glass windows in the screens were remade from the original Victorian
windows of the building which were found in the attic.
Maintaining the authenticity, the walls were hung with an interesting
collection of genuine old agricultural implements and rural craft tools
and on cold days the open log fire adds a warm glow to the atmosphere.
Dick Parkin is the landlord. Originally from Yorkshire, in the late 70s
he ran the popular Ramsgate restaurant Burner's Bistro. He then went to
Canada to work for Crock and Block restaurants, famed for their high
levels of customer service.
He ran a 280-cover family restaurant in Ontario until November, 1987,
when he returned to Ramsgate, determined to use his Canadian experience
to ensure that the "Churchill Tavern" would become renowned for its high
standards and friendly atmosphere.
It is now obvious to everyone who walks into the pub, whether for the
first time or the hundredth, that he has succeeded.
David Haddaway is the senior barman and keeper of the real ales for
which the "Churchill Tavern" earns justifiable praise from connoisseurs.
These real ales, while quite different in character, are all brewed
traditionally and not pasteurised or filtered to destroy the live
yeasts.
So, for two or three days after delivery, the beer continues working and
improving in the cellar, which David carefully maintains at an ideal 57
degrees Fahrenheit. Only when he judges a barrel to be in peak condition
does he serve it and there is often much smacking of lips and learned
discussion when customers first sample a new barrel.
David's cellar includes HSB from Gales Brewery, Horndean, Hampshire,
which is one of England's strongest beers (OG 1051), with a rich full
bodied fruity flavour; 6X from Wadsworth of Devizes in Wiltshire is a
splendid malty bitter (OG 1040); and London Pride from Fullers Brewery
in Chiswick, London, with a rounded hoppy taste (OG 1042).
David is also proud of his collection of single malt Scotch whiskies, of
which he has over a dozen, each with its own individual taste and
character. Highland Park from Orkney; Glenmorangie from Ross-Shire;
Glendronach from Aberdeenshire; The Glenlivet and Tam-navulin from
Glenlivet; The Macallan and Glenfarclas from Speyside; Blair Athol from
Perthshire; Tobermory from Mull; Isle of Jura; Laphroaig and Logavuliun
from Islay.
David says that although some customers sample all his real ales in one
evening, no one has yet managed to do the same with all the malts!
Dennis Mason is head chef. Originally from Forest Gate in London, he
started his culinary career with the RAF. Golfers have been the main
recipients of the products of his tremendous talents — seven years with
the Radyr Golf Club in Cardiff and another seven with the Chelmsford
Golf Club, Essex.
Dennis insists on cooking absolutely everything himself. He bakes his
own bread, rolls, cakes and doughnuts. He makes sausages to his own
special recipe and even his own burgers and the buns to put them in.
And as for his melt-in-the-mouth apple pie and lemon meringue pie — once
tasted, impossible to resist.
The "Churchill Tavern" offers a fine selection of fresh home-made dishes
at a very fair price — normally between £2 and £3.50. Dennis's
specialities include chicken and mushroom pie, roast beef and Yorkshire
pudding, cheese and vegetable pancake, home-made burgers, roast lamb,
seafood pasta, ragout of beef, lasagne and vegetable lasagne and
different varieties of omelette.
The "Churchill Tavern" is open all day Monday to Friday (1 lam to 11pm);
on Saturdays from 11am to 3pm and from 6pm to 11pm; and on Sundays from
12pm to 3pm and 7pm to 10.30pm.
Meals are served at lunchtimes between 12 and 2.30 and in the evenings
from 7.30 to 10. Parties are gladly accepted and the club-room
downstairs is available for private hire — marvellous for birthdays,
weddings or any other good excuse for a celebration!
The "Churchill Tavern" is truly the country pub in town. If you like the
atmosphere of country inns why drive out into the sticks — you need go
no further than the "Paragon" in Ramsgate.
The pub has a mellow, timeless feel about it — a civilized place to pass
a pleasant hour or two.
The customers are a varied lot — locals from round the comer,
promenaders, students of English language and sailors from the harbour.
Sometimes there may be someone knocking out a tune on the piano or a
folk singer with guitar.
All in all, a great atmosphere at the country pub in town where you can
be sure of the warmest welcome.
Above drawing showing the bar 1989.
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