Alex Aitken’s latest menus at the Kings are all about fun dining. Kings now has a great atmosphere and delicious food. A new wine list brings some interesting wines, many by the glass. At the bar we have a great Quick & Simple menu. Friday is Fizz n Chips.
Fun Dining aims to provide a relaxed, enjoyable atmosphere where guests can meet and enjoy good food in good company. Our menus are not too refined but they are fun, generous and above all, food you want to eat... sorry no pretentious foams or jus here - we like Gravy, and lots of it!
Alex Aitken - A spate of lauded chefs are making efforts to bring a more relaxed feel to their dining rooms. Enjoying delicious, well cooked food in a fancy setting is one thing, but it seems that our diners are increasingly looking for something a bit less stiff!
Of course, fine dining in the formal, classic sense is still alive and well. But we as local chefs are coming from different schools of thought, taking our influences from what we have grown up on, challenging expectations and creating more laid-back dishes for our diners. We at The Kings Arms are in favour of a more inclusive local menu and toned-down service style.
Given his history with Michelin (he held a Michelin star at Le Poussin), Alex’s’ decision to become “more casual” with The Kings will be something of a shock to some. To Alex it is a confirmation of a growing view that the way that guests want to dine is changing. “The interpretation of the phrase ‘fine dining’ for most people in this country is Michelin-starred, tablecloth-led environments, and though that’s incorrect, people find it intimidating” he says. “I can be as concentrated in the kitchen, as dedicated to the flavour and precision of the cooking, and plate it just as beautifully in a casual setting.”
The success of regional, ingredient-led restaurants like The Jetty (which Alex also heads up and celebrates its 2nd birthday this year - and he is to open a second Jetty Restaurant in Salcombe this summer), and the excitement brought by the arrival of the supper clubs, on the day ingredient led menus and adhoc menus have undoubtedly influenced this.
We are getting out there and into the community to meet you, we visit the local markets and small local producers to find what is great out there. We want to know all the best produce this area has to offer, so if you know someone who can supply us with a cracking chutney, a joyous jam or a delicious duck - then let us know!
Written by The Kings