Our Restaurant
A cosy pub-hotel dining room celebrating local produce and simple, seasonal cooking. Pull up a chair and enjoy honest cooking and gracious hospitality, without the fuss.
THE RESTAURANT
SAVOUR CHEF-LED CUISINE.
At The Ginger Hall Restaurant, it’s all about seasonal, locally sourced produce expertly cooked and served with easy-going warmth.
Head Chef Willem Folscher builds flavour from the ground up—local meat, veg at its peak, proper stocks and sauces. You’ll find pub comforts refined with technique alongside changing specials that follow the seasons.
Expect generous plates, clean flavours and no fuss: crisp starters, slow-cooked mains, bright salads, and desserts worth lingering over. Vegetarian, vegan and gluten-free guests are thoughtfully catered for, and our team is happy to guide pairings from the bar or wine list. Come for a relaxed midweek supper or make a night of it—either way, you’ll leave well fed and well looked after.
Walk ins are always welcome, however to avoid disappointment we recommend you book in advance.
Meet Our Chef
Originally from South Africa, our chef Willem began his culinary journey at the Institute of Culinary Arts in Stellenbosch, where he completed a three-year professional diploma in cheffing and pastry. During his industry placements, he had the privilege of working at Reuben’s Restaurant in the Franschhoek Valley, which was ranked among South Africa’s top ten restaurants at the time.
Building on this foundation, Willem gained experience in some of the country’s finest dining establishments, including Overture, Forum Homini, Sofia’s at Morgenster, and Waterkloof Restaurant. He worked alongside renowned chefs such as Craig Cormack, Bertus Basson, Gregory Czarnecki, and Reuben Riffel—culinary leaders who have received numerous accolades, including Michelin recognition. He also spent time at the prestigious One & Only Cape Town, South Africa’s only six-star hotel, which was then under the leadership of Gordon Ramsay.
Progressing through the ranks, Willem went on to serve as Head Chef at the esteemed Mont Marie Restaurant for nearly three years before relocating to the Isle of Man. Passionate about blending flavours from diverse culinary traditions, particularly Asian and French cuisine, he takes pride in creating innovative and classic dishes. Committed to using seasonal and locally sourced ingredients wherever possible, Willem continuously strives to deliver exceptional dining experiences.
Opening Hours
Kitchen hours — the bar stays open later.
- Mon
- Tue
- Wed
- Thu
- Fri
- Sat
- Sun
Last seating 30 minutes before kitchen close. Groups of 8+, a deposit is required -please call us direct.
Book nowPrivate Dining & Events
From intimate birthdays to long-table suppers, our team can craft a seasonal menu, pair wines and set the room just so. We host groups up to 30 in our dining room or 60 for relaxed standing receptions.
Tell us your date, numbers, budget and any dietary notes — we’ll take it from there.
Get in touch