Derry, along with former Loch Fyne and Brasserie Blanc manager Christophe Laroze, has launched Dame Tartine on the site of the former Brasserie Blanc in Tunbridge Wells.
The 100-cover restaurant will serve a menu based on Tartines, a French open sandwich made using a Poilane style bread, a famous French sourdough, with fillings such as Roast Pork, Apple Sauce, fresh Thyme & Sun-Dried Tomatoes, Pâté de Campagne with fresh Figs & Cornichons, Loch Fyne Smoked Salmon, Soft Cheese & Wasabi with Dill, Spring Onions & Capers, and Warm Goat’s Cheese, Onion Chutney & Walnut.
Brasserie Blanc conversion
The site has now been converted with an investment of between £150k and £200k after Raymond Blanc closed the loss-making outlet last year.
Derry, who is a director at Brasserie Blanc, said: “It’s a really nice food concept – a great idea, which is all Christophe’s work. He’s someone who I’ve known for a very long time. He really wanted to do his own thing, so I’m very happy to be involved.
“Tunbridge Wells has very good day time trade but it’s more challenging during the evening, so the fact that this is all-day dining is very important in this location.”
The price of tartines ranges from £7 to £10. The menu also includes some main dishes such as steak and chips.
Mark Stretton is editor of BigHospitality's sister publication M&C Report.