ROCKSALT
CAUGHT SKATE WING WITH GREEN PEPPERCORN SAUCE
insideKENT ’ S TOP PICKS OF RESTAURANTS SOURCING THEIR FISH RESPONSIBLY
Rocksalt & Little Rock , Folkestone www . rocksaltfolkestone . co . uk
Nearly all of Rocksalt and their mini sister restaurant , Little Rock ’ s fish and seafood is supplied straight from the day boats operating out of Folkestone Harbour and the surrounding Hythe Bay area .
Right next to Rocksalt , fishermen drag their catches up the slipway . The team and guests often watch with excitement and awe as the lobster pots are unloaded . From the sea , into the kitchens and ready for service in a matter of hours – it just doesn ' t get better or fresher than that !
Rocksalt and Little Rock have a great partnership with both Folkestone Trawlers and PH Fish in Hastings – and feel immensely proud and privileged that their fish and seafood is always fresh , local and seasonal .
Fish on the Green , Bearsted www . fishonthegreen . com
Nestled in the pretty village of Bearsted is the Michelin Guide approved , double AA Rosette holding seafood restaurant , Fish on the Green . Serving fresh , locally sourced fish in a beautifully refurbished barn , it is a hit with seafood lovers .
The fresh seafood in particular , much of which is sourced from Chapman ’ s of Sevenoaks whose large fleet of fishing boats ensures that their customers receive the freshest , most sustainable fish on the market .
Fish on the Green has a small but well thought-out lunch menu which features starters such as pan fried herring on sourdough toast with mustard butter and crispy salmon fishcakes with a smoked paprika mayonnaise . Mains include roasted fillet of hake , grilled fillet of red gurnard and fish and chips .
Buoy & Oyster , Margate www . buoyandoyster . com
Located in both the garden of England and on the Kentish coastline , Buoy & Oyster have access to a fantastic supply of local fresh ingredients which is showcased in their seasonally changing menus .
Simon , Craig and the team work closely with their local suppliers to create the menus . By using Kent based fishermen , all fish and shellfish are usually landed and on the customers plate the very same day .
The restaurant works closely with their fishmonger to ensure their menu echoes the seasons and has been responsibly sourced . The majority of the menu will come straight from one of their 18 day-boats which fish the waters off of Margate , Whitstable , Ramsgate , Folkestone , and Broadstairs .
Wheelers Oyster Bar , Whitstable www . wheelersoysterbar . com
Wheelers Oyster Bar was founded in 1856 by a man called Richard Leggy Wheeler who started as a dredger man and by 1850 was a master mariner in his own right . In 1856 his entrepreneurial spirit got the better of him and Wheelers Oyster Bar was born .
Today it is run by Mark and his team of chefs , who produce everything from scratch , including bread which is baked on the premises through to the ice creams . The sourcing of food is of paramount importance to them and they have developed their own local organic garden producing salad , herbs and fresh fruit .
Local fisherman work very hard to get Wheelers the best produce they can , which means no middle man so the produce is as fresh as possible , from local lobsters , through to Rye bay scallops , crabs , sea bass and of course Whitstable ’ s very own native oysters , whilst not forgetting local cockles and whelks too .
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