As part of his restaurant’s launch, Marc-Pierre Campos is offering all PGA Professionals his unique Pro-Am opportunity: bring four amateurs and you can go free, writes Charles de Haan
Forget far too trendy Whitstable. The cool crowd are making a beeline for Ramsgate where Marc-Pierre Campos has set up his fabulous new restaurant venture, Marc-Pierre’s Kitchen.
It’s easy to find online at www.marcpierreskitchen.com, and even easier to find in Ramsgate itself: just head for the Royal harbour and Marc’s place is overlooking the harbour from the Fisherman’s Arcade.
Although he’s been a touring pro for 35 years, Marc’s family have long been successful restaurateurs, and he too was expected to follow in the family tradition. But the world of professional golf proved too attractive, much to his father’s dismay.
Now the touring’s over, and while Marc’s the Swiss girls’ national coach, he decided he needed more to do during those long winter months when Switzerland’s snowbound, and to follow the family heritage with his new restaurant in Ramsgate.
As Marc explains: “I was born here in Ramsgate and became a PGA Professional at 18. In South Africa I met guys like Louis Oosthuizen, Retief Goosen and Ernie Els who had all got into the wine business with their own vineyards. They were also members of the exclusive Sporting Wine Club: only ex-professional sportspeople from rugby, cricket and golf can join. As it included heroes of mine like Bill Beaumont and Graham Dilley, and as I was thinking about setting up my own restaurant, the two ideas naturally came together.”
Marc ads: “My wife Anastasiya and I have tried to put together a restaurant that we would actually love to eat in ourselves. All the food’s prepared on the premises, and is either freshly caught by local Ramsgate fishermen, or freshly farmed and sourced locally. The only things that are frozen are the chips and the ice cream, and they come from Solly’s Farm at Deal!
He continues: “I’ve got a brilliant young chef with a fabulous pedigree (think Golf at Goodwood and other high end venues as a sous-chef) who prepares our menus on the premises each and every day. We don’t believe in making things too fussy but 100% believe in top class food and service and a really enjoyable ambiance.”
“So for all my friends and colleagues who are PGA Professionals, I’m making you a wonderful offer: bring four friends and you can come for free!”
His website and its menus look amazing. Now, where’s my address book and diary…?!