Chef Dane Allchorne Opens Second Kent Inn
Three years ago New Zealander Dane Allchorne and his wife Sarah made their first foray into owning and running a pub and restaurant in Kent, turning a disused 16th century inn into The Milk House, now a thriving business. But in the midst of their hard work to launch it, the pair already had plans to do it all over again.
They started actively looking for venture No 2 two years ago, finally settling on The George Inn, in Egerton, which the couple renamed The Barrow House.
Months of research into the history of the 1576 building followed, and the name change, also taken from local history. The Barrow House comes from an ancient burial ground, a barrow, now a mound in the village.
“We wanted a small village pub, and this was perfect,” Allchorne said. “It is a 20-25 minute drive from The Milk House, but it has a different offer.”
The grade II listed inn in a conservation area was built using timbers from sailing ships and traditional cob and straw plaster, which still remain behind the 17th century timber frame, weatherboards and Kent peg tiles, but the building has been given a 21st century transformation, keeping original features.
The Barrow House menu, which is sourced with ingredients from a 20-mile radius ranges from grazing options such as smoked onion rings with paprika to small plates of grilled scallops, fennel slaw, lemon oil and cracked black pepper, to mains of classics such as burgers and fish and chips to smoked slow-cooked brisket and brown sugar salmon steak.
“I didn’t want to over-complicate the food,” Allchorne said. “I like to think you’re sitting at home eating food with your friends and it’s quality.”
Prior to ownership of the two pubs, Allchorne worked for London catering company By Word of Mouth.
Original article by Angela Cole, KentOnline, January 9, 2017.