The Blue Pelican
Zushi. What’s in a word? You say sushi. Chef says zushi. Gonna have to Google this one, yep. There’s an obsessiveness here at The Blue Pelican, in all the right…
Zushi. What’s in a word? You say sushi. Chef says zushi. Gonna have to Google this one, yep. There’s an obsessiveness here at The Blue Pelican, in all the right…
CLICK BELOW FOR THE FULL SPREAD. Published in Falstaff Magazine. 2022-Summer-Falstaff-Food Sixpack[45]
“Bitterballen, bitches” – this was the message I pinged to my Dutch pals on the second visit to The Cove. They knew this was the fruitiest compliment possible for a…
‘The world, according to the best geographers, is divided into Europe, Asia, Africa, America and Romney Marsh’ – Ingoldsby Legends (1837), Reverend Richard Harris Barham The landscape of Romney…
Hythe was the original Cinque Port, part of the historic collection of coastal towns formed for military and trade purposes, providing ships for the Crown in return for money and…
For many of us a first visit to Folkestone will begin with a visit to its beaches, with its shingle and sand shoreline and stunning views across to the White…
“A good chef is a pied piper, they follow him.” – Marco Pierre White When a tousled haired Marco Pierre White burned brightly at Harveys restaurant between 1987-1993, the…
Wickhambreaux was known as Wykeham Brews in 1418. In the Domesday book in 1086 it is mentioned as Wicheham, with a derivation from Anglo Saxon of Wich (coastal trading settlement)…
When is a pub not a pub? In a tiny village five miles to the east of Canterbury, sits a pub that has a fiercely creative kitchen, yet is still…
“You’re there again?” Three visits within the opening week to a restaurant gets quickly noticed by the sort of pals I have, either with a twang of jealousy on their…
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