This July, a new Italian restaurant will launch in the market town of West Malling, Kent in a refurbished grade II-listed building.
Locals Nick Levantis and Darryl Healy are behind the venture that will bring a new neighbourhood restaurant to the area specialising in authentic Italian food, together with four boutique hotel rooms.
Chef Fabio Moschini has created a menu of Italian specialities, combining local Kent produce with some delicacies imported from his home country. Originally from Rome, Moschini will be cooking the recipes learnt from his grandmother, “putting ingredients on the throne” and letting the natural flavours shine through.
Mainly sourcing produce directly from the suppliers, Parma ham will come from Castelli Salumi, an independent company who raise all their own pigs and cure the meat themselves while extra virgin olive oil will be bought from a family-run business in Cerrosughero Canino, well-known for being in the same family since 1840.
Vialone Nano rice for risotto dishes is grown in Veneto from the family De Tacchi since 1570, while exquisite durum grain flour, made from traditional stone grinding, has been selected (Saracolla and Senatore Cappelli varieties) from the Poggi farm and will be brought in to make the fresh pasta in-house, just like Nonna!
Kent producers will also be celebrated with raspberries and strawberries from Hugh Lowe Farm; lettuce and salad leaves from Betts Farm (based in West Malling); and local organic vegetables from Spadework. In addition, meat will be sourced from Kentfield Estate for game, and Chart Farm for venison.
The menu starts with Stuzzichini and Antipasti with simple plates of meats, vegetables and fresh seafood such as Calamaro grigliato (grilled squid, aioli and lemon); Patatine di Ceci (chickpea fries and anchovy mayo); Burrata e prosciutto crudo (fresh burrata with prosciutto ham and balsamic).
Primi are freshly made pasta dishes with classic recipes including Spaghetti carbonara made with guanciale, pecorino and eggs, Spaghetti Pomodoro e basilico (tomato and basil) and some twists on traditional dishes including Tagliolini al granchio (crab, parsley, chilli and fresh tomato); and Risi e bisi (pea and parmesan risotto).
Secondi feature main dishes of Melanzana alla Parmigiana (baked aubergine with tomato and mozzarella); Scaloppina di pollo alla milanese (crumbed chicken escalope with a green bean salad); Sogliola alla mugnaia (lemon sole, anchovies, garlic, lemon olive oil); and Pescato del giorno catch of the day dish served with cherry tomatoes, parsley, garlic and white wine sauce.
In addition, Moschini brings his award-winning dough to West Malling with the classic pizza dishes on the menu including Margherita, Diavola, Capricciosa, perfect for sharing at lunchtime or part of an evening meal.
Four boutique rooms sit above the restaurant that have been individually decorated in a contemporary and functional style, with comfort in mind, retaining as many of the original features as possible from the surrounding building.
Named after Italian actresses and singers, each room features Hypnos mattresses with cosy Egyptian cotton bed linens, a flat screen television, hairdryers and complimentary Wi-Fi. Bathrooms boast classic fixtures, fluffy towels, slippers and dressing gowns, and luxury bath and body products from Green & Spring.
Tea and Nespresso coffee facilities are provided with homemade biscotti biscuits and a continental breakfast served in the rooms. Alternatively, guests can enjoy breakfast in the nearby Swan restaurant during the week, or brunch in downstairs Amano during the weekend.
Nick Levantis and Darry Healy joined the Swan in West Malling in 2011. They met while working at Village London, launching the Riding House Cafe in London’s Fitzrovia.
Levantis said, “West Malling is a vibrant and bustling market town with plenty of places to eat, but one thing that’s missing is a good Italian restaurant. Amano will bring a new flavour to the neighbourhood - a friendly, local eatery - with boutique rooms for those visiting us from elsewhere. We very much look forward to opening our doors!”
