Could you tell us a bit about the history of No. 42 and Pearly Cow?
History of Pearly Cow:
Brothers Tristan, James, and Tom Guest turned their attention to restaurants following the launch of their successful boutique hotel group, GuestHouse in 2021. The trio has identified cities with ever-evolving exciting and vibrant food scenes where Pearly Cow is destined to flourish. Pearly Cow, York launched first in March 2023, followed by Margate in July and with Brighton set to open September 2024.
History of No.42, Margate:
GuestHouse is a boutique hotel group bringing one-off hotels to historic buildings on Britain's most desirable streets. The owners and visionaries behind the brand are the three Guest brothers (Tristan, James and Tom) who are on a mission to develop a new generation of upscale hotels that will offer guests all that is lovely about the traditional guest house experience but with added elements of luxury for all to indulge in and enjoy. No.42, by GuestHouse Margate was the third site to open, following No.1 by GuestHouse, York and No.15 by GuestHouse, Bath, with the fourth site set to open in Brighton, summer 2024.
Why was Margate chosen as the next location?
The opening of No.42, by GuestHouse Margate marks the latest steps in GuestHouse's exciting expansion journey, following No.1 by GuestHouse, York and No.15 by GuestHouse, Bath. A fourth site is set to open in yet another sunny seaside town - Brighton - in Summer 2024. With this opening, the group will have?introduced four new hotels to the British hotel scene in just over three years.
GuestHouse will continue to cherry-pick iconic buildings in the heart of cities and reimagine them on the inside to create a sense of being perfectly at home, while at the same time bringing surprises and treats to hotel guests and the local community alike. While every GuestHouse hotel will encompass shared values and commitments to its guests, each will be one-off and true to its location. With imaginative interiors and playful touches (like help yourself pantries and in-room record players), GuestHouse properties are in-keeping with their surroundings and respect the heritage of their iconic buildings. When guests walk through the doors, they enter a colourful and creative world inspired by greatness of each place which emphasises the loveliness of each building and is fully considerate of the happiness of each guest. Engaging staff, imaginative design details and surprising finds within the hotels match the uniqueness of the cities outside, and the Guest brothers are enlisting regional makers and community artists to use the hotels as a showcase of local talent.
Perfectly placed in the artful, fun-filled town of Margate, the spaces have been designed by GuestHouse's in-house interiors team, celebrating local creative talent, artists and makers whilst drawing inspiration from the colourful and unfading seaside character of the town.
You use local suppliers, how important is provenance to you & your customer base?
Pearly Cow is a restaurant that specialises in wild freshness and celebrates food on ice and over flame. The menu is devoted to all that thrives in the British Isles. The team has focused heavily on carefully identifying local suppliers. Kent's copious provisions are an endless source of inspiration for the Pearly Cow, Margate menu. Signature dishes include salt-cod tacos, Whitstable oysters, and salt-aged-and-hung steaks. A handpicked wine list features old-world classics, new world adventures and celebrates Kent's finest sparkling whilst a curated cocktail collection takes inspiration from seasonal local berries and orchard fruits the local surroundings. There's also local spirits, nearby-brewed meads, and ales alongside crafted low and no-alcohol refreshers.
Could you tell us a bit about the inspiration behind your 'Pearly Cow' signature dish?
Pearly Cow celebrates freshness and the purest taste of the wild. This ethos is what inspired the eponymous dish of 45-day aged Kentish fillet of beef tartare, Whitstable oyster cream, Exmoor caviar and charred sourdough.
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