FOOD + DRINK
With an ethos rooted in sustainability and a fierce dedication to supporting Kent ’ s best producers , Marleys sources all ingredients from within the county , in fact most within a mere 20-mile radius . The result ? Dishes that sing with seasonality and an unmistakable sense of place .
The menu here is as clever as it is simple . There are starters that can be enjoyed as such , or combined together in a tapasstyle sharing smorgasbord ; perfect for lighter bites or whiling away an evening with a glass of wine from the really wellconceived list . There are also indulgent main courses that have been sourced , smashed or succulently cooked with love such as their now renowned six-hour pork belly . Across all dishes , the certainty is that you will be guaranteed a real taste of Kent on every plate .
Joined by iK designer Lorna and partner Jack , we began our evening with a trio of small plates , each showcasing Marleys ’ flair for bold flavours and premium ingredients . First up , the Folkestone Trawlers ’ sourced chilli squid , fried to golden perfection and elevated by a mild and sweet homemade chilli and citrus vinaigrette and extra peppery flavours courtesy of Kent-grown rocket . Then , the pork belly bites , a dish so revered it borders on legendary . Slow-roasted for six hours , the pork melts on the tongue - its crisp , delicate crackling provides the perfect contrast , while sweet Kentish pear jam adds beautiful balance to each satisfying bite and an interesting nuance to more typical apple pairings . Lastly , the chargrilled flatbread board : a stunning display of hand-stretched dough cooked over an open flame , brushed with Kentish Oils ’ garlic rapeseed and served with housemade truffle butter , salt flakes and a zesty citrus-chilli vinaigrette – a dream for both Mr R and carb-lovers alike .
Moving on to mains , the ‘ bang-bang ’ buttermilk chicken was a knockout . Free-range chicken enveloped in an ultra-crispy buttermilk coating was doused in a punchy gochujang bang-bang sauce , tempered beautifully by creamy housemade hummus and thrice-cooked mini potato chunks . The steak and truffle butter was another highlight . The typical skirt cut replaced with a delicious sirloin sourced from a trusted , long-standing family-run butcher on the evening we visited , the steak was cooked to a perfect pink , melting on the tongue thanks to its gentle marbled fat and served alongside seasonal Kentish curly kale , rather moreish crispy onions and yet more of that indulgent homemade truffle butter . A side of sea-salted fries ? Essential . And for burger lovers , The Marleys Burger delivered in spades : two smashed beef patties , Kentish ‘ Curd & Cure ’ cheddar , crispy fried onions and house burger sauce , all nestled in a bakery-fresh brioche bun . The option to add local goat ’ s cheese and smoked back bacon met with an enthusiastic ‘ yes !’ made it irresistible .
Though full , we couldn ’ t resist the dessert offerings , again each made in-house daily and each proving a triumph of indulgence . The caramelised white chocolate blondie cut through by red berries was as decadent as it sounds , and the chocolate banana bread - so new on the menu that Charly herself was encouraged to grab a spoon to try it , and instantly so popular it was an evening sellout - was a nostalgic delight with a Marleys ’ twist . The pistachio and rose mille-feuille won Instagrammable dish of the evening , however ; with layers of rose cream and pistachio icing sat on tiny slivers of pastry , it was a delicate yet flavour-packed ( and incredibly all vegan too ) finale to an outstanding meal .
Beyond the exceptional food , it ’ s the little details that make Marleys so memorable , and so deserving of their continued acclaim and community love . The Scrabble letters spelling out ‘ insideKENT ’ reserving our table , the handwritten welcome note from the team , and the effortlessly warm service led by the wonderful Tia who makes you feel like an old friend from the moment you step through the door all add such special touches .
Marleys isn ’ t just another restaurant , it ’ s a love letter to Kent ’ s ingredients , its producers and its community . Whether you ’ re popping in for a laid-back brunch , coffee and a cake , or a full-blown feast , one thing ’ s for sure : Folkestone is all the richer for having Marleys at its heart .
marleysfolkestone . co . uk
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