FOOD + DRINK
“ My time away from the kitchen is spent mostly with my daughter and we love to spend time at Betteshanger Country Park in their play area. Their on-site restaurant, The Lamp Room, is my favourite breakfast with the‘ Grill Up’ offering everything I need to start the day; a local sausage, a runny egg and a good hash brown. My most memorable meal in Kent was at Tallow in Tunbridge Wells where I enjoyed an exquisite tasting menu with great local wine.”
Scott Hubble, head chef, The Blue Pigeons, Worth
“ Kent is home to an incredible food scene with so many great spots to visit. One of my personal favorites is The Fordwich Arms in Fordwich- their duck parfait and warm donuts are an absolute musttry, packed with bold flavours and so creamy. When heading to Bowleys, I often stop by Three Sisters in Sevenoaks for a quick coffee and one of their freshly baked pastries, which never disappoint. Whether it’ s a casual bite or a fine-dining experience, there’ s always something special to discover in Kent.”
Alex Yates, head chef / owner, Bowleys at The Plough, West Malling
“ The Blue Pelican in Deal is consistently fantastic. A relaxed environment with intriguing, ever-changing menus delivered by a knowledgeable, professional team. The whole experience is beautifully executed. While I believe you should order what you’ ve never had before, the kurumi tofu is an absolute standout and I do think a plate of grilled duck hearts, a bowl of miso broth and a side of pickles will fix just about anything that ails you.”
James Pilcher, head chef, The Ferry House, Harty
THE FORDWICH ARMS
THE BLUE PELICAN
“ My go-tos depend on what I fancy at the time. Locally, I would head to Kebbells in Broadstairs for the best seafood and small plates; the chef’ s interaction with guests at the bar adds a bit of theatre to a great menu. I love hiking, and there’ s nothing better than ending a winter hike at a country pub with a roaring fire and a hearty meal; The Dog at Wingham and The Rose Inn in Wickhambreaux tick all the boxes. Then again, there’ s cooking a bacon buttie in the morning( with brown sauce, of course!) and walking along the beach smelling the seafood larder while dreaming up new dishes- nothing can beat that!”
Stephen George, head chef, number nine, Chapel House Estate, Ramsgate
“ It’ s important in my job to be able to get out of my own kitchen and visit other restaurants- to eat, see new trends and catch up with friends and peers in the industry. I especially love seeing people who’ ve worked with us go on to start their own businesses and make a real success of it. One of those people is Fin Alexander-Birch whose pub is The Hopbine in Petteridge. It’ s a lovely old country pub and is great for drinks and bar snacks as well as amazing steaks, fish, sourdough pizza and bone marrow on toast all cooked in a wood-fire oven, plus they do an amazing Sunday roast.”
Will Devlin, chef / owner, The Small Holding, Kilndown
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