STORY- FOOD & DRINK NEWS
FOOD + DRINK
KENT CHEF PIONEERS UNIQUE FARM PROJECT
Dev Biswal, the owner-chef of two Kent restaurants, is pioneering a farm project to assess whether proso millet could become a sustainable, climate-resilient spring break crop for UK agriculture.
SALLY NEWALL NAMED FINALIST IN ENTREPRENEUR AWARDS
Sally Newall, founder of Simply Ice Cream, has been named a finalist in the 2026 Allica Bank Great British Entrepreneur Awards, having been shortlisted in the Consumer Entrepreneur of the Year category.
Known as the‘ Grammys of entrepreneurship’, the Great British Entrepreneur Awards celebrate the people behind some of the successful businesses, recognising innovation, impact and resilience across a wide range of sectors.
Founded more than 20 years ago in the heart of the Kent countryside, Simply Ice Cream is renowned for its luxury artisan ice cream and commitment to traditional production
DOCKER BAKERY TO OPEN IN DOVER THIS AUTUMN
methods. Every batch is still hand-whisked, using fresh, locally sourced ingredients wherever possible, with the business working alongside fellow Kent producers to showcase the best of the county’ s food and drink.
“ Being named a finalist for Consumer Entrepreneur of the Year is incredibly special and something I am immensely proud of,” said Sally.“ To be recognised alongside such talented entrepreneurs is an honour in itself. This recognition reflects more than 20 years of hard work, resilience and the support of an amazing team, loyal customers and family who have been part of the journey every step of the way.”
Biswal, who owns the award-winning The Cook’ s Tale restaurant and Café Marrakech in Canterbury, is working alongside local farmer Emma Lodger- Symonds of Nonington Farms in Kent.
Known as The Millet Project, the initiative is the first scientific and commercial assessment of the grain at this scale and involves the Department for Environment, Food and Rural Affairs( DEFRA), with funding from Innovate UK. The project brings together farmers, scientists and food specialists to evaluate the grain’ s potential as a profitable UK-grown food crop.
Millets have been a cornerstone of Indian cuisine for thousands of years, particularly in Biswal’ s home state of Odisha, where they have traditionally been cultivated in some of the country’ s most challenging agricultural environments.
The project will include field-scale trials in Kent, nutritional analysis, pre-processing research and recipe development led by Disawl. Its aim is to deliver the first robust scientific and commercial assessment of proso millet’ s role in UK food and farming systems.
Docker Bakery is set to open a new site in Dover this autumn, located within the newly built Bench development just a short walk from the town’ s Market Square and St James Retail Park.
Docker Dover will offer the bakery’ s full range of freshly baked sourdough breads, pastries and drinks- including Curve Roasters coffee- alongside a seasonal day-time food menu. The café will have 48 covers, with a small number of additional outdoor seats.
“ We are really excited to open Docker in Dover soon and to become part of the daily rhythm of this brilliant new building in the heart of the town, serving members of the local community,” said co-founder, Wes Burden.
The opening comes as the business celebrates its 10th anniversary. Founded by Wes Burder and Peter Nelson, Docker began in 2016 in a small shipping container on the East Yard at Folkestone Harbour, growing from a shared passion for fermentation, craft brewing and sourdough baking. www. insidekent. co. uk • 123