Margate, British, Modern Restaurant Guide

“Super-fresh seafood” comes with “a great view of the bay” (“the outside terrace is epic”) at Nadine & Simon Morriss’s “delightful and friendly” beachside venue, now into its second decade. “Now also serving locally produced meat”, including Sunday roasts, plus afternoon teas. The couple also run a nearby chippy called Beach Buoys.

“Our go-to for a tasty bite in Margate”; the “fun” younger sibling of restaurant-with-rooms Angela’s, round the corner, “punches above its weight” by all accounts, turning out “excellent” small-ish plates based on the day’s catch (often delivered raw, cured or pickled) plus vegetables from their co-op (they also have a shop stocking biodynamic wines).

2023 Review: “Spanish-influenced small plates” – “especially delicious fish dishes” – dominate at this well-established venue under the historic York Gate, while “in winter, their Sunday lunch is epic”. “The outlook over Broadstairs beach to the sea is spectacular and sitting at the bar is simply divine”. Next door, the new Flotsam & Jetsam has been split off from the original site, serving “super-creative fish ’n’ chips”.

2022 Review: In a “great” harbourside setting, chef Craig Mather’s collaboration with hotelier James Thomas namechecks the heroic homespun flotilla of the Dunkirk evacuation, also echoed in the decor. The food, mostly sourced within 30 miles of the restaurant, is reliably “solid”, not least the “lovely fresh catch of the day with interesting saucing”.

“Definitely worth the drive… always delicious and great to stay over afterwards” – The Bridgen family’s pub with rooms sits in a “lovely village” halfway between Canterbury and Sandwich and wins very consistent praise as “a favorite Kent bolt hole”. There’s a variety of eating options, from à la carte – which incorporates pub classics but where the focus is on more interesting fare – to an eight-course tasting menu for £75 per person – all “innovative dishes, well-prepared and served by the efficient service”. Top Tip – “Their £200 DB&B for two midweek special is exceptional value – as are their Monthly Celebration Dinners”.

“Lovely food in a very relaxed environment” has earned a glowing reputation for Chris Hicks & Alex Bagner’s revamped boozer. “Service is informal but professional”, and “the dishes well executed, with touches of originality in flavour combinations made for taste rather than curiosity”. Top Menu Tip – “desserts of freshly made light olive cake with poached apple and blackberry and raspberry millefeuille with very light pastry and creme anglaise, both to a high standard”.

This “lovely gastropub in a pretty Kent village” with “well-kept beer and very good food” – including “unusual dishes such as a celeriac and truffle tart” – is part of Saga heir Josh De Haan’s Pickled Egg group. Top Tip – “enjoyed a drink in front of the log fire while looking at the menu”.

A “beautiful old pub on the river” which boasts a large “wisteria-clad” terrace by the water and big garden. Daniel (chef) & Natasha (pastry chef) Smith have run it since 2017 and successfully established it as one of the culinary beacons in the locality: a haven of “all round loveliness, with cosy surroundings, warm staff and delivering excellence on the plate”. (The Smiths also used to run the nearby Bridge Arms, but stepped back from it this year in order to focus their energies here). Numerous best meals of the year were reported here by its dedicated fan club: “it’s on the pricey side but worth it to taste such flavours. While not an extensve menu, every dish is well presented and well thought out. Gripes? From a good number of reports, all acknowledge exemplary cuisine, and the most critical feedback says: “the food, what there is of it, is fantastic. But we found the portions ridiculously small”. Top Menu Tip – “Trout and quail starters, pork and venison main courses”.

This “atmospheric” former coaching inn just south of Canterbury changed hands after our annual diners’ poll was completed in summer 2025, with chef-owners Dan & Tasha Smith of the Fordwich Arms passing the lease to their friend Elliot Hewitt (a former Fordwich manager). He promised to take the menu in a more ‘casual’ direction, but with ex-Sportsman chef David Gadd running the kitchen the cooking standard should remain high.

This manor house link in the Pig chain, three miles south of Canterbury, continues to elicit notably solid feedback; the dining room (which has the airs of a potting shed, courtesy of its preserve-lined walls) follows the locally sourced ‘25-mile’ menu of the rest of the litter, making the most of the Kentish produce; there were reports this year of some “exceptional” dishes which were also “very good value”. It’s possible to opt for more casual wood-fired snacks in the Garden Oven, while there’s more foodie goodness on offer if you stay overnight in one of their idiosyncratic rooms (“dunno where they get their breakfast pastries from, but wow!”).

“What a delicious and funky place for lunch”, “right on the harbour arm at Margate”, where you feast on “high-quality small plates of suitably fishy food” in a “lively atmosphere” – there’s a real flavour of hip East London dining here, with new chef-patron William Gleave (a veteran of cult spots P Franco and Bright, and more recently Hackney’s Hill & Szrock) joining founders Ed Wilson & Josie Stead, who also own Brawn on Columbia Road.

The British and Spanish heritages of owners Ben Hughes & Rafael Lopez are said to be channelled by this neighbourhood bistro, although a quick scope of its menu suggests that – aside from flourishes such as quince mostarda and the odd dish such as octopus – its short menu owes most of its influences to Gran Bretaña (a typical main being Wood Pigeon Breast, Celeriac, and Black Pudding). Locals say it’s some of “the best food in East Kent (without a doubt)” and that service is “friendly and efficient”. The strong wine list is selected by MW Clive Barlow.

“A real gem by the sea”, this “stunning” family-owned indie of recent origin has a dramatic location under historic York Gate with wonderful views, and a winning interior featuring stained-glass windows and chapel chairs. The “always interesting and varying menu” revolves around a short list of sharing plates cooked over fire: pork belly and fish feature (there are roasts on Sunday) but it’s also “somewhere where they care about the vegetables as much as the meat”. One visiting Londoner who stumbled across it by chance “absolutely loved the place”, which is also “dog-friendly”.

Ruth Leigh and her husband, chef Oli Brown worked together at Ruth’s famous father Rowley Leigh’s Café Anglais in Bayswater and their 17th-century farmstead-turned-hotel and restaurant enjoys a “lovely rural setting” where they are acclaimed as "brilliant hosts” – you dine amid vines in the conservatory at the bottom of the garden. By most accounts, the fire-grilled fare is “excellent” too, the prelude to a meal being a “nice cocktail to start in the main house”. There was, however, the odd report of wobbly service this year but they received a big boost in July 2025, when The Telegraph’s William Sitwell found gastronomic bliss at what he dubbed a “magical” countryside restaurant-with-rooms, created by a couple who he said, “believe me, will go down in history as one of the great marital duos of British restaurants”.