Sandwich Restaurant Guide

It’s “unusual to get a quality outlet on a pier”, but that’s the score at this five-year-old joint, enjoying “excellent views of France across the Channel”; on the menu, “good value” breakfast and brunch options (not least the ‘bottomless brunch’ including unlimited Aperol Spritz) and “fantastic” steak and lobster evenings on Friday and Saturday nights.

“We love The Dog” chorus fans of this old village pub just outside Canterbury where “the food gets better and better – it’s easily some of the best gastropub food in Kent these days”. Landlord Marc Bridgen “and the team always give a fantastic welcome” and “work very hard to maintain a high-quality establishment”.

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”.

“I absolutely adore this place and have been eating here for years” – “it’s perfect for a date night or to catch up with friends”, agree fans of this pizza independent with a sharp focus on toppings made from local Kentish ingredients. Founded in 2012, it has bounced back after being gutted in an arson attack two years ago.

“Varied and well prepared seafood” is the “pleasing” proposition at this ten-year-old venue with “excellent views of Margate sands” – “cocktails are lovely on the terrace while watching the sunset”. Founders Nadine & Simon Morriss also “look after those who are not into fish”, and have launched a nearby spin-off street-food spot, Beach Buoys. Top Menu Tip – “monkfish curry is recommended”.

“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).

“A tiny marvel in Margate” with “tables outside to extend it in better weather”. “If you like fish in all its various incarnations, then please please visit! At first glance it looks slightly crammed in… that’s because it is!… it’s a small building and they clearly need to fit as many tables in as they can”. But fans say that “rather than being off-putting, this just adds to its charm”. “Fabulous locally caught super-fresh fish is served alongside the most delicious vegetables and herbs ever: who knew courgette could taste like that?!” “Staff competently and charmingly squeeze their way through to deliver dishes that vary seasonally”. “The freshest of fish dishes are the best… kept simple and treated with respect. How they get that out of the tiny kitchen is amazing!”

“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!”).

“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”.

“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).

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.

“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).

“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.

“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”.

For “brilliant fish” in a “stunning setting by the harbour”, look no further than this curved modern restaurant – opened in 2011 by Sir Roger De Haan, Saga billionaire and Folkestone philanthropist – which has by all accounts recovered from a blip in standards when founding chef Mark Sargeant left a couple of year ago. New head chef Akos Mate’s “delicious” food makes it a “seaside restaurant to seal that deal – business conversations are not distracted but enhanced by the professionalism of the service”. There’s a new upstairs wine bar with its own menu, including a strong oyster selection.