About Us
Once the village rectory, The Blue Pigeons has transformed over the centuries. Today, owners Tom and Jan Kenny’s priority is restoring this Georgian gem into ‘The Pearl of Worth.’
A Family Legacy
When Tom and Jan purchased the property in 2024, they saw an opportunity to create something exceptional. Their love for the building shines through in an ambitious yet sensitive restoration, honouring original features while introducing fresh, contemporary design, soft luxuries, and preserving the gardens.
Family is at the heart of everything here, from the food made with care to bedrooms individually styled and named after their children. The Blue Pigeons is a relaxed, family-run escape, and we invite you to join us to unwind, reconnect, and experience life’s simple joys!
Jan & Tom – “We started this project with the desire to create something to please people, make them smile and feel both special and at home. When we see their reactions, we know we’ve succeeded.”
Location
Set in the picturesque village of Worth near Deal, The Blue Pigeons is the perfect base for exploring Kent’s iconic coast. With historic gems like Deal Castle, Sandwich, the striking White Cliffs of Dover, and three championship golf courses nearby, it’s your gateway to the best of England’s southeast.
Tom Kenny
OWNER
Born in Ireland, Tom spent his early years in an orphanage before setting out on his own at 14, taking a cattle boat to Cherbourg to explore his French roots. He found his start peeling potatoes in a kitchen in Wimereux, where his passion for food was sparked.
Tom’s journey took him through Europe’s finest kitchens, including the Intercontinental Hotel group, to Executive Chef at the Royal Garden by age 26. After building and selling his successful manufacturing business, Zafron Foods, he found renewed purpose in The Blue Pigeons, where honesty, integrity, and creativity shape every part of this new chapter.
Scott Hubble
HEAD CHEF
Scott’s culinary path began at 16 with work experience at Dunkerley’s in Deal, a restaurant managed by his mum. While training at Broadstairs College, he worked at the 3-Rosette Marquis of Granby, then advanced to the Michelin-starred Thackery’s and the Bib Gourmand Kentish Hare.
After stepping away from busy kitchens for a time, Scott launched his fine dining venture, Hubble’s, which quickly gained popularity and rekindled his passion for cooking. When offered the Head Chef role at The Blue Pigeons, he saw the perfect match for his style and couldn’t resist the opportunity to lead its kitchen.