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Meet Our Team
The Dog at Wingham serves modern British dishes made from the finest locally sourced ingredients. Our baker is in the village, the butcher in the next village, fruit & veg comes from up the road and our fish & seafood from the coast which is a matter of miles away – we are blessed to be nestled in the Garden of England. In our first year since we put new life into the old dog we have won an AA Rosette for culinary excellence, came runner up in the Kent Food & Drink Awards 2017 Restaurant of the Year category and were the National Pub & Bar Awards 2017 County Winner – which we retained in 2018! In 2019 we won Best for Food at the Great British Pub Awards and in 2020 we were listed in the Estrella Damm Top 50 Gastropubs. Our aim is to create some of the finest food in the region and we look forward to serving you.
Samuel McClurkin, at just 21 describes himself as “a small town chef with a big aspiration.” Sam studied professional kitchen cookery for three years and this created the aspiring chef he is today. Hungry for a constant stream of knowledge about food trends he’s worked under Tom Kerridge at The Hand and Flowers and Stephen Harris at The Sportsman. He’s competed internationally in the south of France – Cannes to represent his college and won the “Entente Cordial”. The competition involved 8 colleges and universities of France and Britain. He’s worked multiple times within Windsor Castle and Buckingham Palace to serve the royal family and The Queen herself.
Robert Mantegna’s culinary career began early on, inspired by his Italian parents and their love and respect for food and how it brings people together he found his calling in the heart of the kitchen. Rob has worked in some of the finest establishments in Kent including Reads in Faversham, Chapter One, The Sportsman & Eastwell Manor. Rob recently moved to Oxford and he soon realised his heart was based in Kent which lead him to The Dog. His ethos to cooking is fresh, locally sourced simplicity executed to the highest standards. A very talented Sous chef always going that extra mile to achieve perfection.
Tom Dawson has been with us since day one and worked on the refurbishment and implementation of the new kitchen. Tom was Head Chef at the two AA rosette Wallets Court. He studied at South Kent College and started his career at The Marquis in Alkham working under Charlie Lakin, they received a Michelin rising star award and went on to attain three AA rosettes. Tom then spent two years at Wallets Court under Chris Oakley, a former Head Chef for the Roux’s, then moved on to Princes’ Golf Club to work under Michael Fowler, where they earned two AA rosettes and worked together in a number of acclaimed kitchens. To add to his repertoire, Tom also spent a year at the acclaimed Indian restaurant The Ambrette, before returning to Wallets Court where he went on to become Head Chef.