St Martin's Restaurant Guide

2021 Review: “Quirky – but does it for us”, this atmospheric cellar close to the cathedral has long been popular for its “good quality, authentic Moroccan food” and Moorish décor, complemented by Andalusian tapas (classified as ‘light’, ‘medium’ or ‘rich’) and paella.

“Trendy meals for university students impressing their visiting parents” are praised at this “fun” contemporary operation. The clue is in the name, when it comes to the menu-focus – “the meaty platters are huge, so come with a healthy appetite as portions are hearty”. On the downside, some see it as “good all-round but overpriced”.

A “real bright light in an otherwise scrappy pedestrian high street”, this polished and “very well-run” hotel dining room takes the original name of the hotel that stood here back in 1892 and brings a rare fine dining option to the centre of Canterbury; add in “wonderful” cocktails, and it’s “a treat” for its many local fans.

“On top form since chef-owner Dev Biswal closed his Margate and Rye outposts to focus on this establishment” in 2022 – and gave it a Chaucerian rebrand, focusing on “fine Indian dining using mostly locally sourced and seasonal produce”. Those who loved it in its Ambrette days say it “never fails to deliver interesting and delicious food at reasonable prices”, be it “savoury toasted sandwiches of spicy potato, chicken tikka finger sandwiches, and fried sweet potato” or “spice-enriched scones with jam and cream” (all with Biswal “present to explain” the dishes’ origins).

“Still zinging after all these years”, this colourful Westgate outfit (est. 1988) is not the Gallic eatery you’d expect from the name, but rather a “very popular” and “lively” Mexican. Between the “happy atmosphere” and “scrumptious” cuisine, “a pilgrimage to Canterbury for Café des Amis is a must” (with the option to check out their local sibling Café du Soleil – part of a three-strong mini-empire that surprisingly includes a Hawaiian spin-off).

This “long-term favourite” in an old railway shed has “certainly put itself on the map” thanks to “solid cooking at reasonable prices using produce from the farmers‘ market with which it shares a home”. It’s a “buzzy” sort of place whose “tasty, wholesome dishes” can be “washed down with some excellent Kentish wine” – all backdropped by candlelight if you visit in the evening as the market winds down.

“It looks like a typical pub from the outside but what a surprise inside” – Daniel & Natasha Smith jointly run the kitchen at this riverside pub that they purchased in 2017, and which nowadays is one of the top-100 most commented-on destinations in our annual diners’ poll. “There’s not a false note in the memorable experience”: “polished and attentive service delivers a succession of superb dishes – cooking of sustained excellence that’s worth every penny”. “In the summer, there are a few tables by the river and it’s delightful watching the passing boats”.

“Top-end food in a pub setting” has won plaudits for ex-Clove Club chef Daniel Smith and his wife Tasha, a pastry chef, since they took over this 16th-century former coaching inn just south of Canterbury three years ago: “there’s a nice mix of people just having a drink and those out for a top-notch meal”. Its ratings declined this year, though, due to a couple of diners who feel “prices are ludicrous for good, but far from exceptional food”. The Smiths also run the nearby Fordwich Arms. Top Tip – “the set menu represents terrific value”.

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!”).

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”.

“Still our favourite after 20 odd years” – cook Nikki Billington and her partner Paul Watson’s outfit provides a “perfect mix of mostly Mediterranean-inspired food and professionally relaxed service, in delightful surroundings overlooking the north Kent coast”. “Everything is freshly cooked and prepared using top-notch ingredients” and there’s “something for everyone” on the menu – in particular “great seafood and strong veggie options”. Top Menu Tips – “mutton and feta koftas and creamy savoy cabbage in winter”.

Sole and much-loved survivor of a long-lost chain, the first ever Wheeler’s (est. 1856) is still going strong in these “tiny” and adorably quaint premises. They don’t just deliver “excellent oysters (some with a Japanese spin) but fabulous fish dishes” too, including those parlayed through the excellent tasting menu. Add in the reasonable prices (you can BYO for a small corkage fee, and there’s an offy – literally ‘The Offy’, opposite) and “booking is a must” – though if you can’t bag a table you can always take the mollusc party away with you to enjoy on the beach.

2023 Review: The dining room “upstairs in a rickety old pub, with wonderful views over Whitstable Bay”, offers a “good mix of innovative food” – including “beautifully cooked fish” – “and homemade pub classics, served by staff from the kitchen on the floor below”. “Eaten there many times: the ambience is excellent and always found the food good”.

2021 Review: “Excellent moules flavored with tarragon – served with sourdough and a beer for a tenner”: such is the appeal of this busy four-year-old serving Spanish tapas and charcuterie alongside small plates of more modern British inspiration. Front-of-house Lee Murray is well known locally from the Goods Shed in Canterbury, while co-founder and chef Tim Wilson worked for The Ivy and Groucho Club in London.

“A Whitstable jewel!” – “You can taste the sea in every dish of oysters, mussels, sole or plaice” which are the hallmarks of this landmark operation in a “fantastic location on the beach”. “The ambience is open, friendly and serious about food”, although “service can be a bit hit and miss” when it’s busy – which it very often is. Top Menu Tip – “even the desserts are good”.

2022 Review: “Superb, ultra-fresh seafood, including excellent Whitstable oysters” can be enjoyed bang in front of the working harbour at this straightforward café and terrace, with views over the sea as a backdrop.