Gourmet Getaway to Whitstable
Whitstable, known for its incredible seafood, expansive sea views and colourful beach huts, is one of the prettiest towns on the North Kent coastline. Full of independent shops and some of the best restaurants in the county, it’s a one-stop destination for a summer gourmet getaway.
George Begg, owner of Samphire on the High Street, just metres from the sea, shares some of his favourite restaurants, suppliers and producers that make Whitstable so special.
David Brown’s Deli, The Old Coal Yard
This deli has a bit of a cult following with great, simple food. Dave is a local legend and catered The Sportsman's 20th birthday bash. www.davidbrowndeli.com
Blueprint coffee, Oxford Street
Independent espresso, coffee roaster, bookseller and stationers who import and roast their own beans on site, they always have a great selection of interesting books for adults and children. www.blueprintcoffee.co.uk
Grain and Hearth, Oxford Street
Amazing bakery and courtyard café making artisan sourdough and viennoiserie. It’s east London busy and you’ll need to love queuing, but it’s worth it. www.grainandhearth.co.uk
The Cheese box, Harbour Street
A truly great English cheese emporium, that can also be hired for parties. www.thecheesebox.co.uk
Wheelers Oyster Bar, High Street
A Whitstable institution since 1856 and run by the Doyen of Whitstable herself, Delia Fitt, and head chef Mark Stubbs. Go for local lobster, crab, sea bass, cockles, whelks and native oysters. www.wheelersoysterbar.com
Porto Wine Bar, Harbour Street
A cosy-chic wine bar with courtyard garden, Porto has over 60 wines available, heavy on the Portuguese, plus 40 ports, offered by the glass. Helio, the owner, has come from 5-star London hotels, but owning his own wine bar was always the dream. www.portowinebar.com
Harbour St Tapas, Harbour Street
A Whitstable favourite, this busy restaurant, sat on a scenic corner of Harbour Street, is perfect for a plate of jamon and a glass of sherry to watch the world go by or stay for a full meal; make sure you save room for their brilliant Basque cheesecake. www.harbourstreettapas.com
Amedea, Oxford Street
A wonderfully kitsch bar and cafe, again with a bit of a cult following, serving half Croatian and half Mediterranean food and drinks. On the Croatian side there’s cheese, meat, wine, beer, olive oil and Ajvar, a red pepper and aubergine dip, from all regions in Croatia, including Paski Sir (sheep’s cheese), Kulen (cured meat) and Burek (hot and savoury Balkan pastries). www.amedea.co.uk
The Twelve Taps
Excellent bar serving twelve lines of keg craft beers, all the gins (and they make their own Whitstable Gin, which is exclusive to The Twelve Taps) , great cocktails and a dedicated Negroni menu. www.thetwelvetaps.co.uk
About Samphire
Samphire is an unfussy, rustic bistro in the heart of Whitstable, with a chalkboard menu dedicated to local fish, meat and seasonal vegetables, served in a relaxed dining room. Being just metres from the sea, there is a strong emphasis on oysters, crustaceans and seafood, plus nose to tail whole animal butchery and creative vegetarian options. Focaccia, chutneys and preserves are made in house and all prepared with produce sourced from well-respected local farms, fishermen, gamekeeper and foragers in Kent and the South-East.
Samphire’s owner, George Begg, trained as a chef in Australia in the 90s. Following a stint in London as an Executive Chef, George moved to Whitstable in 2004 and took on the lease of an empty shop just a short walk from the beach. Samphire was born and became Whitstable’s first bistro to be open all day, every day using the best Kentish produce. Suppliers include The Wonky Parsnip in Chatham for unusual organic vegetables, Sevenscore Asparagus near Sandwich, slow-grown, free-range chickens from LAM on the North Kent Downs; fish from PH in Hastings, British cold-water farmed prawns from Valhalla, Stour Valley game, lamb, pork and goat meat from Oink and Udder and vegetables from Mallards Farm.
Head chef Mark O’Brien, originally from Dublin, is particularly passionate about live fire cookery and whole fish and animal butchery. Previously at The Dairy and Zebra Riding Club in London, with restaurateur Robin Gill, Mark regularly cooks live fire demonstrations at barbecue festivals Meatopia and The Big Grill. These influences make their mark on the Samphire menu with rubs, smoking and low and slow barbecuing techniques, where Mark fires up the Portico Grill with lumpwood from Kent Charcoal, made with wood only from local sustainable woodlands.
