Ever since the news broke that the restaurant at Hill & Szrok had closed, we've been wondering where we'd see their resident chef William Gleave pop up next. Well now we know that he's made a permanent move to the seaside, taking on the role of Chef Patron at Margate's much-loved Sargasso.
This sounds like a very clever move in a career that's taken Gleave from having worked at Tasmanian restaurant Garagistes through to being the first chef to take on the induction hobs at P Franco, which is where we first tried his food. Following that, he helped launch Bright and Peg before taking on the long-term chef residency at the Broadway Market butcher.
He seems like a natural person to take on the kitchen at Sargasso on the Harbour Arm at Margate, owned by Ed Wilson and Josie Stead who are also behind Brawn in London. "I'm excited to move to the coast and team up with Ed and Josie," he said of the move. "As the seasons change, I look forward to introducing fresh ideas. It’s simple: cooking by the sea and focusing on seafood."
If you're wondering what might be on William's launch menu, then let us enlighten you. Key dishes could include:
- Fried courgette flower and Cantabrian anchovy
- Chorizo sandwich
- Mussels and ‘nduja
- Cockles pil pil and ramsons
His arrival might be just the prompt we needed to make a return visit to Margate. Seaside trip anyone?
More about Sargasso
Where is it? Stone Pier, Margate CT9 1AP
How to book: Online booking
Find out more: Visit their website or follow them on Instagram @sargasso.bar
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