insideKENT Magazine Issue 92 - November 2019 | Page 113

FOOD+DRINK
S HEP HER D N E A M E A N D
LOC A L P R O D UC E R KA R I MIX
T EA M U P O N S AUC Y N E W
PR O J EC T
Faversham-based brewer
Shepherd Neame has
teamed up with Selling (nr
Faversham) based
Karimix to create a
bespoke Kentish tomato
chutney for use in its pubs.
Producing a wide range of
handmade pickles,
relishes, chutneys, curry
pastes, and sauces; all of
which contain no artificial
additives and are GM free;
Karimix’s managing
director Monica Chia
explains; “We are
delighted to be working with Shepherd Neame and to have come up with a
chutney that is exclusive to the company.”
Chia was approached earlier this year by Shepherd Neame’s head development
chef, Simon Howlett, who said; “Our decision to work with Karimix was based
on the top ingredients they use and the excellent quality of their products. We
have worked closely with them to create a bespoke Kent tomato chutney,
which will provide the ideal accompaniment to our quality burgers.”
The chutney, made with renown tomatoes sourced locally from Thanet Earth
near Birchington, has been rolled out across Shepherd Neame’s 70-strong
managed pub estate.
K ENT ’ S F INE DINING
CO NT INU ES T O BE
RECO GNISED - MICH EL IN
ST A RS A ND A WA RDS 20 2 0 .
GAME OF THRONES INSPIRED STARK AWARDED
COVETED MICHELIN STAR
The brainchild of husband and wife team Ben
(formerly of the West House), and Sophie
Crittenden, Stark, bourne out of a desire for
a better work-life balance and an unwavering commitment to fine dining, has
reached critical acclaim in just three years, and now proudly boasts Thanet’s
first Michelin star. Behind its Broadstairs based, somewhat humble exterior,
the bijou ten-cover Stark offers diners a mystery six-course dinner from an
inspired set menu. Ben explains the unpublished menu, driven by limited
storage, offers diners the space to try new dishes; "People like not knowing
what they are going to get - there's a real surprise to it.
"After eating, people may say they would never have chosen the food had
they seen the menu - so they are trying new things."
T HE WHI TE B E A R
RE- OP E N S O N T UN B R I D G E
W EL L S HI G H S T R E E T
The White Bear has now opened its doors on Tunbridge Wells High Street.
Formerly the Tunbridge Wells Bar & Grill, the stunning Young’s pub has had
a complete refurb and now boasts a beautiful pub garden with retractable roof
and Instagram-worthy botanical themed interiors.
Open for brunch, lunch and dinner, with head chef Ian Ellis serving up tasty
dishes using the best of seasonal local produce including; Whitstable oysters
with tarragon vinegar, ox cheek and oyster pie served with rainbow chard,
and tasty veggie options including heritage squash with charred romanesque,
tomatoes and tarragon pesto.
MICHELIN RECOGNITION THAT RUNS IN THE FAMILY
Arya, the small restaurant offering a menu of delicious small plates packed
with flavour, and set in a dining room above The Ravensgate Arms, Ramsgate,
has been awarded a Bib Gourmand in this year’s Michelin awards. It is an
impressive accolade for brother and sister duo, Ramsgate-born head-chef
Luke, whose travels and training have taken him from the Marquis at Alkham
to Polpetto in London, via Australia, and front of house manager Jess Crittenden,
as neither had experience in running a restaurant before. The award follows
sibling Ben’s Michelin star, for his restaurant Stark.
FURTHER MICHELIN RECOGNITION IN KENT
The Sportsman, Seasalter and The Fordwich Arms , Fordwich (nr
Canterbury), both retained their coveted Michelin star as the 2020 Michelin
Distinction List was announced at The Hurlingham Club, London; bringing
Kent back to three one-star offerings. The Compasses Inn, Crundale also
retained its Bib Gourmand, and alongside Arya, the Swan Wine Kitchen,
Tenterden also joined the Kentish Bib Gourmand ranks.
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