Welcome
to the Pebble Beach news section. Select a story
from the pull-down menu
Open all day
From Sunday May 11th Pebble Beach will, for the very first
time, be serving food in the restaurant and outside on the stunning
terrace every Sunday throughout the day. Enjoy a leisurely lunch
overlooking the Solent and the Isle of Wight from midday through
to dinner until 9.30pm. A natural move that will please regulars and
new customers alike - allowing everyone to enjoy Pebble Beach
throughout the day at their own pace.
Pb has announced that it has chosen to support
the children’s charity Julia’s House from November ‘07
for six months.
All money raised by the Pb Charitable Trust will
be shared between Julia’s House, which helps to care for life-limited
and life-threatened children throughout Dorset and provides support for
their families and computers for schools in Brazil.
Gavin Fisher, deputy chief executive of Julia’s House said: “We
are delighted to receive the support of Pebble Beach, as we rely heavily
on the support of local businesses and the public to make our work with
life-limited and life-threatened children possible. Any money raised will
make a big difference and we are hugely grateful to all of the restaurant
staff and customers for their support.”
See http://www.julias-house.org
It will be a cool and relaxing summer at pb this year! Each of the hotel’s bedrooms will be fitted with air conditioning! A great relief in the warmer months – so now even more reason to enjoy a delightful dinner at pb then a relaxed and cool night’s sleep!
Pebble Beach
Save this for a sunny day: the outside
terrace, with clifftop views across the
Solent to the Needles. Activities in the
open kitchen are easily as mesmerising
as the sea outside. Seafood platters are
vast and there are many elaborate tians
of this and that - all too good to miss.
Pictured l-r: Pebble Beach
head chef, Pierre Chevillard, Alison Gunn, chairman
of Lymington Sailability and Pebble Beach proprietor,
Mike Caddy
New charity gets afloat for PB!
Pb has chosen its new charity for the next six months and has chosen Sailability in Lymington! The charity has been established for over 10 years and is a life changing charity.
Sailability needs to raise funds for a new safety rib to accompany its fleet of eight sailing boats and to cover the day-to-day running costs of the club, as sailing is a fairly expensive hobby!
Alison Gunn, chairman, said: “We simply would not be able to offer this super facility for our many sailors with disabilities without the help of local businesses such as Pebble Beach, we have taken over 200 individuals of all ages sailing since 1996! Thank you to Mike Caddy and all at pb – we are so grateful and so are all of our sailors!
The new rib should be delivered in June and this has been made possible by donations from pb and a grant from the National Lottery.
See www.lymingtonsailability.co.uk
Pictured l-r: Pebble Beach customers Phyl Latham
and Mike Montfort, Mike Caddy pb proprietor, and
director of pb Charitable Trust John Axe and PICU
community fund raiser Kim Harris
PB donates funds to Southampton University Hospital’s Paediatric Unit
Southampton University Hospital’s Paediatric Unit receives a cheque for £4113.50 From Pebble Beach following six months of fund raising by the restaurant including a super charity evening and raffle.
Kim Harris, community fundraiser for Southampton University Hospital said: “This generous donation will go towards a new paediatric ambulance that will service an area from Plymouth to Basingstoke and Brighton, including the Isle of Wight. The PICU treats over 700 children a year for illness and injury and collects children of the MOD from all around the world for treatment at the PICU.
“Without this type of donation there would be no provision of the equipment essential for the preservation of children’s lives – thanks to Pebble Beach and your kind customers for this generous donation.”
The cheque was presented by pb proprietor Mike Caddy and three customers to Kim at the end of November.
Pebble Beach restaurant in Barton on Sea has beaten
top class competition to become the winner
of the 2007 South East Remy Martin Restaurant
Award, one that recognises the best talents
within the UK dining scene.
Mike Caddy, proprietor of Pebble Beach
said: “Winning the coveted award for
the South East of England is such an honour,
one appreciated by my whole team, even to
be recognised in the Awards is a result
that many restaurants strive for.
He continued: “We consider it a
real honour to win such a highly acclaimed
award from Rémy Martin. Pebble Beach
has received rave reviews from the national
press since opening in 2002, but to be recognised
and voted for by 8,000 independent restaurant-goers
is a real achievement.
“The success of Pebble Beach is
down to the innovative dishes created by
head chef Pierre Chevillard, attention to
detail - accompanied by remarkable service
and fine wines served in a contemporary
yet relaxed environment."
The Remy Martin Restaurant Awards are
based on 90,000 independent reviews from
nearly 8,000 regular restaurant goers, submitted
to the Harden’s UK Restaurant Guide
2007.
Pebble Beach is more than an AA Red Rosette
awarded restaurant; it houses a modern bar
area and has three luxurious bedrooms awarded
4 diamonds by the English Tourist Board.
Pebble Beach is open seven days a week,
set in a stunning cliff-top location on
the south coast presenting luxury and class
in its sumptuous and well appointed accommodation
and in its restaurant, café and bar.
Pebble Beach currently employs 40 staff with
the restaurant having a total of 80 covers.
An English restaurant that takes advantage
of its location (clifftop) and its proximity
to matchless fresh produce (sea) to create
a dreamy eating experience.
The restaurant in question is Pebble Beach
at Barton-on-Sea in Hampshire. It is one
of select but growing band of beachfront
and clifftop restaurants that are lending
a sophisticated feel to seaside eating
around this batter’d isle, this vinegared
chip set in a mushy-pea sea.
The recipe for success is a simple – and
as hard to achieve – as perfectly
cooked fresh fish. Premises within a pebble’s
lob of wrack or sand or marram grass – a
former boathouse or fish store is perfect – done
out in bare wood and maybe stainless-steel,
high-quality, quivering-fresh ingredients,
with an emphasis on the sea, cooked tout
simple and (a traditionally tricky
one, this) good service.
Top-notch food with
glorious views. The beach at Barton is
thick with pebbles, faces the Solent
and looks east towards the white cliffs
of the Needles. Pebble Beach restaurant,
café and bar is
like a wonderful slice of Northern California
where palms and chintz dominate the terrace
and main dining room.
While there is a casual Oyster Bar, the
dining room is more formal. The extensive
menu is filled with modern classics with
a twist, including: grilled Dover sole
served on a crab and herb risotto.
Dine in the evening and watch the setting
sun a dusky shade of pink. A few, sumptuous
rooms are available.
One of the top five seaside restaurants
in the country.
Everyone seems happy
at Pebble Beach – the
waitress, the chefs in the open kitchen,
the guests…This has something to
do with the amazing clifftop location,
which overlooks, on a clear day, the Needles
and the Isle of Wight. More importantly,
ex-Chewton Glen chef Pierre Chevillard
(he of the Michelin star in that place)
has arrived, determined to provide challenging
cuisine to go with the bracing atmosphere.
Everyone gasps at the massive assiettes
of fruits de mer, with their whole spider
crabs, oysters, winkles, whelks et cetera
and some people even dance to the grand
piano, with or without a glass of wine.
So delicious is the pecan and
raisin bread, with its soft warm inside and
nutty crusts, that I am about to begin my third
slice when the starters arrive.
As for the tempura
prawns, they are so pink they look as if they
have just danced four rounds of the lobster
quadrille with the mock turtle. Each one is
jacketed in a five-denier, almost see-through
batter, with just a hint of pale gold, is crisp
to the bite and slightly dry on the inside,
sealing the most succulent shrimps I have ever
eaten.
It is a long time since I ate such a fine meal
in such a happy atmosphere.
I might never have known about Pebble
Beach, Barton on Sea’s “exciting
new café, bar and restaurant” – if
Mrs S de L hadn’t sent me the following
e-mail: “We have only eaten here but, judging
by the great food and décor, the rooms
will be good,” she wrote adding that there
are “fab views” and “very friendly
staff – good looking too!”
When pushing
open the door we find ourselves in a buzzing
bar area with a view of an open-plan kitchen
in which five chefs in white hats are dashing
about shouting, as chefs do. Beyond, there’s
an aquarium and a large, inviting-looking restaurant
with doors opening onto the terrace.
Must say
we like Pebble Beach very much. It passes the “would we come back to this
place” test with flying colours.
The
Independent on Sunday – Saturday
27 August 2006 – Terry Durack
Every now and then, a new seaside Mecca emerges,
serving fresh fish and shellfish to the sound
of wheeling seagulls on a sunny terrace over
looking the ocean.
The chef of this really popular restaurant with
room is Pierre Chevillard, formerly of Chewton
Glen, where, according to the PB web site he taught
Jean-Christophe Novelli to cook. To those that
say a seafood platter is no test of a chef, I say
that is a load of dressed crap.
Star of TV’s
Hells Kitchen, Jean-Christophe Novelli, recently
paid a surprise visit to Pebble Beach to catch
up with the man who taught him to cook at the Chewton
Glen Hotel some 23 years ago.
That man is none other than our own resident chef Pierre Chevillard, who gained
a Michelin Star during his time with the Chewton Glen.
After a warm French welcome they were soon reminiscing. “When I walked into
the kitchen on my first day I remember I saw Pierre and thought ‘I want
to be like him’, said Jean-Christophe, who was
awarded his first Michelin Star at the very young
age of 23.
After a lengthy meal, which included Asian marinated
duck and sauteed scallions and tiger prawns,
rabbit en-croute with cep mushrooms, pancetta
and seared foie gras and fondant chocolate (Jean-Cristophe’s
signature dish), Pierre’s
cooking still gets the thumbs up from his one
time apprentice.
Recently, Pebble Beach was also honoured by a visit by celebrity chef Marco-Pierre
White.
Head Chef Pierre Chevillard and our talented kitchen team are already working
on creating our new summer menus, whilst still serving our fabulous spring menu,
crammed full of those mouthwatering tastes that remind one that summer is just
around the corner! So why not make a reservation now!
A stunning cliff top location with views towards the Needles makes Pebble Beach
an ideal venue for enjoying fish dishes such as smoked haddock fillet on bubble
and squeak, topped with spinach and poached egg, served with a white wine mustard
sauce or chargrilled tuna fish tournedos topped with foie gras and served on
anest of caramelised onions, courgettes and carrot ribbons with a red wine and
port sauce. You can also eat al fresco on our superb cliff top terrace. Enjoy
a stay in one of our luxury en-suite rooms which have been awarded four diamonds
by the English Tourist Board. This year we have been awarded a Rosette from the
AA Guide 2005 and have gained a main entry in the Good Food Guide 2005, accolades
we are justly proud of.
We are open 7 days a week for coffee, lunch and dinner and on Sundays you can
also enjoy a traditional roast while listening to our grand piano played by a
local pianist.
