Well, twenty-five miles south of London actually. Reigate, Surrey to be precise. The Dining Room...yes, it is as smart and switched on as it sounds. 
        Celebrity Chef and co-owner Tony Tobin heads this and a new sister restaurant, Dining Room 2 (Haywards Heath). Whilst somehow working on his first book, many television appearances and overseeing his share in the Elite Restaurant’s now ten strong Tortellini eating establishments, as well as being a husband and father, Mr. Tobin is a very busy man! Head Chef Rob Gathercole and Manager Luca Belenchia (Mr. Personality Plus!) help in all this too, of course. (Well not the husband and father part!)
        Tony Tobin has a long list of television appearances, mostly known for his “performances” on the very popular British original show, "Ready, Steady, Cook." Tony’s interest in food started at a very young age while working in a pub/restaurant. He then studied for two years at Stratford-upon-Avon Catering College followed by 18 months in the kitchen of the Chester Grosvenor.
        In 1984 he moved to London to join the staff at the Capital Hotel, under, then Head Chef, Brian Turner. (Brian, an old friend of mine, is also very much a celebrity chef, and workaholic! His own restaurants, the original, Turners on London’s chic Walton Street are very successful). Tobin followed this by several years with Nico Ladenis in his well known London restaurants, Chez Nico, Simply Nico and was then Head Chef at Very Simply Nico. At 25, Tony took over as Head Chef at the South Lodge Hotel in Lower Beding. During those 3 years the restaurant was awarded the Good Food Guide’s "County Restaurant of the Year." Tony is also spokesperson for Chef and Brewer Pubs as part of his campaign to inspire young people to enter the catering industry.
        As Reigate is the new home town of my parents, we had all the hot news of the many great local restaurants there, on our summer visit. The star being The Dining Room.
        We had previously met with Tony and Luca to discuss our plans and the details, and enjoyed some friendly banter (mostly about the Euro 2000 Football (soccer) Cup. The Italians had just lost to the French amidst much weeping and wailing! The fun and relaxed guys seemed to love their (hard) work and were delighted to be a part of our publication.
        Our party of six, with friends the Owens and my parents, we gathered at the restaurant for an evening of fine dining and fun.
        The small, intimate, minimal dining room and bar, provided a relaxed but smart atmosphere with very good service. We had our pre-dinner drinks in the tiny but cozy conservatory area. This place was buzzing even on a Monday night in the middle of summer.
        Some of our choices came from the a la carte menu as well as the set menu (this at a super value of £16.95 weekdays, $25, for three courses and £18.95 weekends. From the a la carte menu my first course was a beautifully presented and delicious Seared Sea Scallops. It was so fresh, on a coconut crabcake, with lime and ginger dressing. Neal very much enjoyed the Salad of Spiced Duck with artichokes, asparagus and broad beans. A different and delightful spin on a duck dish, just ducky!
     Our choice of wine, a Ceps de Sud Voignier’98, was a great pairing, and such a good price at $22. The Mediterranean Fish Soup and Warm Aubergine Salad with haloumi cheese from the set menu were all excellent dishes. A wonderful selection of four fresh baked breads were offered to accompany our choices.
        Our main courses were the Roast Fillet of Turbot with artichoke hearts, fresh peas and a herb dressing, and a Peppered Breast of Duck with turnip and celeriac gratin and fondant potato. Divine. The Calves Liver and Crispy Duck from the set menu were also delicious. All were expertly presented and mouth wateringly prepared. This accompanied by another very reasonably priced St. Emilion Rothschild’97.
        Tony’s cooking style is refreshing, different and healthy. He does not use stocks or sauces. Favouring instead to drizzle flavoured oils, vinegars and juices over or under his dishes. This is certainly symbiotic with his fusion style, all the while underpinned by sound technique. He and his head chef definitely know their stuff.
        Desserts continued to delight. Mixed Berries set in pink champagne jelly and its own sorbet, Rich Chocolate Marquise with pistachio ice cream and Pear Sorbet were our selections. Everyone was very happy with their choices. Other desserts included Spiced Apple Samosas and Iced Lemon Verbena Parfait with toffee wafers and the wonderful British Cheeseboard Platter.
        The house Petit Fours and coffee were a real treat too, and concluded this most excellent, exceptional value priced meal, thoroughly enjoyed by all. We can’t wait to return!

Contact:

  The Dining Room
                59a High Street, Reigate, Surrey.
                Tel: 011 44 1737 226 650