Jo Stevens part of Vineyard Magazine’s social media team caught up with Ryan Jacovides owner of restaurant, wine bar and bottle shop, Pomus. With premises in Margate and Folkestone Pomus has a growing reputation for promoting local produce and as part of this ethos championing local wines.
Recently named in the UK’s 21 best new restaurants 2024 by Condé Nast Traveller, Pomus (which derives its name from the Ancient Latin word ‘pōmus’ meaning fruit tree) is a restaurant, wine bar and bottle shop in Margate, run by entrepreneur Ryan Jacovides.
Taking inspiration from Kent’s bountiful natural larder, a low-waste and inclusive menu sits alongside some fantastic award-winning English wines.
How did you get started in the hospitality industry?
I started out collecting glasses in local pubs and spending time in my friend’s parents’ Irish bar. From there I worked my way to become Group MD at Jamie Oliver Group, and later a founding partner at Bristol-based Pasture Restaurant Group.
What inspired you to open a restaurant in Margate?
My family has been holidaying here for many generations, not to mention all the days I spent bunking off school to visit the town and its many arcades. Having now lived in Margate for a while, the time felt right to fulfil a long-standing dream and so in May 2024 I opened the doors to Pomus.
What attracted you to serving English wine at the restaurant?
We’re really keen to champion local producers – from Whitstable oysters to the Cheesemakers of Canterbury. Serving a selection of English wines felt like an obvious choice, and they pair really well with the range of dishes we serve here.
What could English wine producers do to help you promote English wine?
Collaboration is key – I think it’s important to create connections with the hospitality industry and that’s why we work with a number of vineyards in Kent. I’m keen to encourage as many of our customers to try the fantastic range on offer which can be found right here on our doorstep.
Just recently Julie Warner-Gladish from Simpsons’ Wine Estate based in Barham, on the outskirts of Canterbury, hosted a wine tasting event for us in the restaurant. Here our guests had the opportunity to sample five different wines including their Rabbit Hole Pinot Noir, alongside Derringstone, which is made exclusively from their estate grown Pinot Meunier.
We started tasting events in our wine cellar back in November 24 as they are a great way to showcase different makers, and we know it’s something our customers really appreciate and enjoy coming to.
What’s the reaction from customers when they try English wine?
Customers are often pleasantly surprised by just how fantastic English wines are. They’re especially impressed by the quality and character of the still whites and reds, and how much they’ve developed and improved in recent years. It’s a real eye-opener for a lot of people.
How do you deal with the perception that English wine is expensive?
I want to encourage as many customers as possible to explore the range of English wines we have, so I’m careful not to price them too high and create a barrier. For me, it’s more important to make the wines accessible and give guests plenty of choice, even if that means taking a smaller margin. Ultimately, I’d rather people enjoy and discover the wines than be put off by the cost.
Have you spotted any particular trends?
People are fiercely local and they particularly love the English sparkling wines. At the same time, I like to keep things varied, particularly as we have a lot of regulars, so I’m always keen to encourage them to branch out and try different grape varieties. That way there is always something fresh and new to discover.
How do you choose which wines to stock?
For me, the starting point is always taste. It also has to represent good value, so that customers feel they’re getting quality at the right price. Because we change the menu monthly, there’s a constant sense of variety, and if we find something we like, it earns its place on the list
What are you most excited about in terms of the future of English wine?
I’m really interested to see developments in red wine production. We recently stocked a Divico which has some real body to it!
What would you say to anyone who might still be sitting on the fence when it comes to ordering English wine?
Come along and visit us. Celebrate the great produce from our fantastic vineyards and have a glass on me!
Ryan has just recently opened a second restaurant in Folkestone where he plans to offer more wine tasting events and experiences to highlight the county’s winemakers.
