insideKENT Magazine Restaurant Guide 2014 | Seite 23

THE MINNIS
Overlooking one of the ?nest beaches on the North
Kent Coast, The Minnis Bar and Restaurant is a
relaxed, stylish restaurant that offers a truly outstanding
dining experience. Alongside spectacular sunsets and
panoramic views across Minnis Bay, diners can expect
?ne, innovative, English cuisine in a comfortable and
welcoming environment.
Chef-patron is Jason Freedman, a member of the
Master Chefs of Great Britain and the Academie
Culinaire de France, whose main area of interest lies in
seafood and meat-based dishes, which is very evident
in the ever-evolving and varied menu at The Minnis.
Jason is passionate about fresh local produce and
carefully sources his ingredients from local suppliers to
ensure quality, as well as to support the community.
Pure-bred Aylesbury ducks come from Laughton's
Ducklings near Faversham, free-range chickens and
eggs, veal, lamb and pork all come from Monkshill
Farm at Waterham and the restaurant uses beef from
cows bred less than ?ve miles away on the Quex
Estate. Jason has also started using the
cheese-makers at Canterbury Goods Shed to supply
the ?ne Kentish cheeses that grace The Minnis’
cheese board.

French Toulouse. Add to these a variety of homemade
pickles and chutneys and you can see why The Minnis
has become known as the place to go to ?nd ?rstclass, full-?avoured dishes with a difference.
In addition to all this, the team at The Minnis offer an
outside and events catering service with menus that
can be completely tailored to the client’s requirements;
whether the event is a lavish wedding at a stately
home, a drinks reception in a marquee or an informal
family party, you can take advantage of their expertise
and experience and enjoy the best, locally produced,
home cured food that Kent has to offer.

The

Minnis
Bar & Restaurant

The Parade
Birchington
CT7 9QP
01843 841844
[e-mail]
www.theminnis.com

Another of the things that makes The Minnis so special
is that they cure, pickle, brine, salt and smoke their
own produce on site. Jason is interested in the unique
?avours that these ancient culinary crafts bring to the
abundance of high quality meat, game, ?sh and
seafood available locally, so on the menu you can ?nd
Kentish salamis, salt beef, pastrami, sweet-cured pork
loin, corned beef and even homemade sausages such
as chorizo, venison and their version of the classic

@theminnis

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