Extra dates have been added to cope with demand at a tiny Coventry eatery that is developing a giant reputation.

Gourmet Food Kitchen in FarGo Village hosts gourmet food nights every Friday and Saturday at its 12-seater restaurant and kitchen. Bookings continue to flood in with the order book now stretching as far as January 2021.

To help cope with the stampede of interest and returning customers, the two-person team is now welcoming guests every other Thursday as well as their weekly Friday and Saturday gourmet food nights.

Chef Tony Davies, along with his wife Debra, painstakingly craft a seven-course menu with September’s offering including pan fried brill with lemon verbena, ox cheek cromesquis and a pear and frangipane tart with roasted almond ice cream.

The restaurant has received rave reviews from diners who swiftly made it Coventry’s best rated restaurant on TripAdvisor, as reported by CoventryLive in our  review in February.

Interest didn’t subside there in, and in August, Gourmet Food Kitchen was rated among the top 10 per cent of restaurants in the world by the same globally-popular website.

“We were busy before the TripAdvisor award but it didn’t hurt I suppose!” said Tony. “I’ve had to add every other Thursday as our Friday and Saturdays are booked up until December and January 2021.

“It’s great that people are showing an interest in us and we get a lot of repeat custom too.”



The continued high visitor numbers has remained despite Gourmet Food Kitchen having to be adapt due to the coronavirus pandemic. Diners were previously seated inside the building right next to Tony as he cooked but now temporary measures have been put in place to keep people warm, dry and safe while eating outside.

“It’s working really well but the only problem is I have to take it down every day which is a pain at my age,” he said. “We’ve had to adapt during this period. People have been great with us too, understanding that things have had to change.

“There is the potential for us to go Thursday-Friday-Saturday every week but that is three very long days to do every week, But we will see, we’re taking it month by month really.”

Tony conceded that the challenges haven’t just been coronavirus-related.

“It’s getting harder to come up with a new menu every month,” he said. “I get a lot of repeat customers and I don’t want them to have the same thing so that’s not getting any easier. But it’s still enjoyable, and people seem to like what we do.

The latest changes made by the government has had a slight knock-on effect for the Gourmet Food Kitchen, with diners asked to arrive at 6.45pm rather 7.15pm. “To make sure everyone is out by 10pm.” said Tony.

Christmas is also on the horizon and bookings have already started arriving for private functions with the popular beef wellington making a popular return for the festive season.





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