FOOD + DRINK
JOURNEY TO THE STARS
KENT ’ S GLEAMING CROWN AS THE GARDEN OF ENGLAND HAS NEVER SHONE AS BRIGHTLY AS IT DOES TODAY . A TRUE TESTAMENT TO THIS COUNTY ’ S FERTILE SOIL AND PERFECT GROWING CONDITIONS , MICHELIN-STARRED RESTAURANTS NOW ADORN THIS PRESTIGIOUS TITLE , LIKE GLITTERING JEWELS THAT STRENGTHEN AND SUPPORT ITS RIGHTFUL PLACE .
The importance of using local produce has never before been more prevalent , with the recognition and need to showcase the very best of what this ripe county has to offer . Local produce combined with the passion , talent , creativity and knowledge of some of the country ’ s best chefs has resulted in Kent becoming the home to a plethora of divine restaurants .
Firmly rooted on the foodie map of Britain and beyond , it comes as no surprise that the ultimate guide to food since 1900 , the Michelin Guide , has stepped in and mapped Kent ’ s food stars on their esteemed cuisine chart . Originally written when both dining and cars were novel luxuries , tyre producer Michelin created the guide so that people would drive more and thus buy more tyres . Today , a Michelin star is one of the most highly acclaimed recognitions that restaurants and chefs could wish for . Currently , Kent has no less than five Michelin-starred restaurants and is also a restaurant pioneer when it comes to sustainability being a proud claimant of a Michelain Green Star restaurant , an award given to venues at the forefront of the industry when it comes to their sustainable practices .
Kent ’ s most recent Michelin star was awarded to The Bridge Arms near Canterbury in February of this year , a mere 10 months after it was taken over by the very talented Daniel and Natasha Smith . What makes the story even more remarkable is that the pair also own and run The Fordwich Arms , another claimant to one of Kent ’ s Michelin stars . As well as running two Michelinstarred restaurants , chef-patron Daniel Smith was recently awarded Observer ' s Young Chef of the Year . His seasonal menus focus on provenance , showcasing the best of local Kentish ingredients , sourced directly from local farms and producers .
Awarded their Michelin star just two years after opening , Hide and Fox is a neighbourhood dining experience , offering inspired modern British cuisine served in an intimate and relaxed environment . The restaurant has a focus on carefully sourced seasonal ingredients and fine wines . Praised for their use of local produce , the menu has been crafted by Whitstable native head-chef Allister Barsby , who runs the restaurant alongside Italianborn wife and culinary guru , Alice Bussi .
Similarly , Bowleys at The Plough boasts a driven , talented and passionate young head chef in the form of Alex Yates who is just 23 . Pouring pride , skill and originality into his creations , Alex ’ s personality and passion is searingly evident in his cooking . Having trained at Westminster Kingsway College before spending two years working in the kitchens of The Goring Hotel in London , Alex has experienced and learnt the precision of Michelin-standard cooking , which is another sure sign that Bowleys is indeed one of Kent ’ s rising stars .
HIDE AND FOX
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