Soul to Sole
seafood caught off kent and where to buy it
a taste of Kent
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Soul to Sole
seafood caught off kent and where to buy it
Fishermen have plied their trade along
Kent’s extensive coastline for centuries,
from Dungeness at the county’s southern
tip to the estuaries of the Thames, Medway
and Swale to the north. Two towns are
particularly redolent with the produce of
the sea. Dover is synonymous with the sole
fished from Norway to the Mediterranean
but named after Kent’s premier port due to
its past prominence as the key supplier for
London; while Whitstable has been
renowned for its native oysters since
Roman times. There are still 130 or so
licensed fishing vessels and 150-200
fishermen operating from the Kent coast.
The majority of boats are small - under
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10 metres - and fish as day boats in the
English Channel. Catches are relatively
modest, with sole, bass, cod and lobster
topping the catch list in terms of value,
while whelks top the tonnage list.
This brochure provides information on
local seafood and where to buy or eat it –
the types available and when; what to look
for when you do so and where to eat the
best seafood the county has to offer. It also
includes a circular coastal walk you might
be persuaded to take while visiting the
coast to stock up on seafood, and a sample
recipe for you to try at home.
The fishing industry
in Kent
Where to buy fish
and what to look for
Although nowhere near the scale of the
past, commercial fishing still takes place
in Kent. The county’s three main fishing
ports are Ramsgate, Folkestone and
Whitstable, while boats also operate
from the beaches at Deal, Hythe and
Dungeness. There are smaller scale
estuary-based commercial operations
in Gravesend, Rochester and around
Faversham and the Isle of Sheppey.
Ramsgate is Kent’s top landing port by
catch value, followed by Folkestone. This
order is reversed for the total tonnage
of seafood landed. Some species, such
­­as brill, turbot and pollock are available
and caught year round while others are
available seasonally. Sole, wild bass and
mackerel are normally available between
June and October, although seasons differ
from year to year and global warming also
appears to be having an impact more
recently. Herring and cod are landed in
the ‘winter fishery’ between November
and February / March.
Gone are the times when every town and
larger villages had an independent
fishmonger. The supermarkets now
account for 80-90% of all fresh fish and
shellfish sold in the UK, compared with just
10% in 1982. Fishmongers are nevertheless
worth searching out for the variety of fresh
seafood available and the advice,
preparation skills and specialist knowledge
they offer. Mobile fishmongers can also
often be found at Kent’s regular farmers’
markets, a full list of which can be seen at
www.kentfarmersmarkets.org.uk
As the breeding cycle for native oysters is
from May-August, they are only available
from September-April or when there is
an ‘r’ in the month. The local scallop
season is December-March but whelks
are available year round and the
Thames estuary remains important for
cockles. The Marine Conservation
Society’s “fishonline” website
(www.fishonline.org)
has a “pocket good fish guide” to
download as well as more detailed
information on seasonality.
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healthy eating
fish and chips
According to the Food
Standards Agency most of
us should eat more seafood
as part of a healthy diet, as
it is an excellent source of
protein and contains
essential vitamins and
minerals. The UK Scientific
Advisory Committee
on Nutrition has
recommended that all UK
adults should eat at least
two portions of fish every
week, at least one of which
should be oil-rich.
The great British institution of “fish and
chips” is thought to have its origins in the
Sephardi dish “Pescado frito”, or deepfried fish, which came to England with
Spanish and Portuguese Jews in the
17th and 18th centuries. In 1837 Charles
Dickens referred to a “fried fish
warehouse” in Oliver Twist and the
dish had certainly become more widely
popular in London and the south east
by the mid-nineteenth century.
Seafood has little or
nocarbohydrate,
sugar or starch and is therefore good for
those concerned about their calorie intake.
White fish are very low in fat and a good
source of vitamins A and D while oily fish –
such as herring, mackerel and sardines –
is rich in omega 3 fatty acids. There are
however maximum levels recommended for
oily fish and warnings that adults should eat
no more than one portion a week of fish such
as swordfish, shark or marlin as these contain
high levels of mercury. Sticking to our
plentiful native fish will avoid this completely.
www.producedinkent.co.uk
Omega 3 acids are important as they have a
lowering effect on blood cholesterol levels,
thereby helping to protect the heart and
circulation. They are also thought to have
benefits for the brain, joints, skin, digestive
and immune systems, and even the eyes. Fish
which tend to be eaten with their bones in,
such as whitebait, canned sardines and
pilchards are also good sources of calcium
and phosphorous, which help to make
bones stronger.
The reputation of oysters as an
aphrodisiac is thought to stem from the
fact that they are a rich source of zinc, though
the beneficial effects of other minerals
contained in seafood are perhaps easier to
prove! Further information on healthy eating
is available on the Food Standards Agency’s
website –www.eatwell.gov.uk
Sir Walter Raleigh is thought to have been
responsible for introducing the potato
to England in the 17th century but the
chipped version was a French invention.
Nevertheless by the 1850s chips were
established as part of the staple diet
in industrial northern towns. The fish
and chip shop industry emerged from
these separate origins, with the first
shop thought to have been the one
opened in London by Joseph Malin
in 1860 – though this may be contested
in Lancashire!
and calories than other takeaway foods,
there are ways of making them a healthier
choice:
have some baked beans or peas
with your fish and chips
add your own salt to taste to make
sure you don’t have too much
have a bread roll with your chips
and see if you can manage with a
smaller portion, or try sharing
your chips with a friend
the thicker the chips the better,
because they absorb less fat
if the oil is at the right temperature
the fish and chips will not only taste
better but they will absorb less fat
(Source: Food Standards Agency – www.
eatwell.gov.uk)
Today there are more than 10,500 fish
and chip shops in the UK, employing
61,000 people and selling 276 million
servings a year. More than one in six of
the population goes to a fish and chip
shop at least once a week and one of
every hundred food pounds – or £1.2
billion – is spent in a fish and chip shop.
Although fish and chips contain less fat
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Local Fishmongers
A M & M Richardson
Battery Road, Dungeness TN29 9NJ
Tel: 01797 320789
www.dungenessfish.co.uk
B Griggs of Hythe Ltd
The Fishermans Landing Beach,
Range Rd, Hythe CT21 6HG
Tel: 01303 266410
www.griggsofhythe.com
C Cooks
92 High Street, Hythe CT21 5LE
Tel: 01303 260441
Fresh fish shop and delicatessen featuring
a range of accompaniments and
pots and pans specially designed
for fish.
D Little Billingsgate
2c, South St, Deal CT14 7AW
Tel: 01304 381121
E Jenkins & Son
118, High St, Deal CT14 6BB
Tel: 01304 364613
F Eddie Gilbert’s
32, King St, Ramsgate CT11 8NT
Tel: 01843 581221
www.eddiegilberts.com
Seafood Retailer of the Year
in the Produced in Kent
Taste of Kent Awards for 2007
G W.H Johnston & Sons
5, Albion St, Broadstairs CT10 1LU
Tel: 01843 861465
H Fruits De Mer
10, The Broadway, Broadstairs CT10 2AD
Tel: 01843 861863
www.producedinkent.co.uk
I Quex Barn Farmers Market
Park Lane, Birchington CT7 0BH
Tel: 01843 841119
www.quexpark.co.uk
The fish counter features
a selection caught locally
on day boats using sustainable
fishing methods.
J A & R Fish
50, High St, Herne Bay, Kent CT6 5LH
Tel: 01227 372517
K Seasalter Shellfish (Whitstable) Ltd
Reculver, Herne Bay, CT6 6SX
Tel: 01227 363359
Renowned oyster specialist
L Augustine Fish Supplies
Whitstable Fish Market
South Quay, Whitstable CT5 1AB
Tel: 0845 257 1495
M The Whitstable Crab Company/
Wild Sustainable Fish Company
Unit G, 254 Broad Oak Road,
Canterbury CT2 7QH
Tel: 01227 784123
www.thewildsustainablefishcompany.com
Traditional fresh & frozen dressed
crabs and wild caught seafood
from sustainable managed stocks
N The Whitstable Shellfish Co
Westmeads Rd,
Whitstable CT5 1LW
Tel: 01227 282375
One of Rick Stein’s “superheroes”, the
website – www.whitstable-shellfish.co.uk –
also provides helpful information on storing,
opening and serving oysters.
O Hermans Plaice
1 Macknade Cottages,
Selling Rd, Faversham ME13 8XF
Tel: 01795 591075
P A Thomsett
112, High St, Sittingbourne ME10 4PL
Tel: 01795 423455
Q Hales & Moore
13, Station Rd, Rainham ME8 7RS
Tel: 01634 372782
R Sankeys
39 Mount Ephraim, Tunbridge Wells TN4
8AA Tel: 01892 511422
www.sankeys.co.uk
S Headcorn Fishmongers
19, High St, Headcorn TN27 9NH
Tel: 01622 890438
Mobile Fishmongers
Octopusy Ltd
36 Highfield Close, Canterbury CT2 9DX
Tel: 07990 520228.
Emma and Katy Gilson are two
fisherman’s daughters and can
cater for events and shows as well
as selling direct at farmers’ markets.
Seafayre UK Ltd
22 The Street, Kingston,
Canterbury CT4 6JB
Tel: 01227 831186.
Family run business providing
fresh fish and shellfish to the
catering trade and at farmers’
markets and farm shops.
Seafood buying and
preparation tips
Whether fresh, frozen or cured, there are certain
things to bear in mind when buying seafood.
Appearance and smell are the two key
indicators of fish freshness. Eyes should be
bright, not sunken; there will of course be a seasmell but it should be mild rather than strong;
the skin should be shiny, moist and firm – if
pressed it should spring back into shape rather
than leave an imprint; and the gills should be a
healthy pinkish-red colour. Fillets should be
firm and fresh-looking, not dried and curled-up.
Fresh shellfish, such as mussels and scallops,
will be tightly closed until cooked. Any that are
open or cracked before cooking, or that do not
open after cooking should be thrown away. Ask
the fishmonger the source of supply to check
whether they come from clean water or
purification tanks. Cooked lobsters and crabs
should be heavy for their size and their shells
should be intact.
Cured or smoked fish should also be firm to the
touch and glossy in appearance, not dry and
wrinkled. The smoky smell should be pleasant
and fresh. With frozen seafood the things to
check for are that the fish is solid with no signs
of partial thawing and that the packaging is
undamaged. Once thawed, fish should still be
firm. To store and prepare fish and shellfish;
Put them in the fridge or freezer
when you get home, not in water, making
sure that they are covered and wrapped
first. Do not let raw fish or shellfish come
into contact with cooked foods.
If you need to thaw frozen fish or
shellfish, do so in the fridge overnight or
use the defrost setting on the microwave
if you need to thaw it more quickly.
Wash your hands before handling fish or
shellfish and use separate cutting
boards, knives etc during preparation.
If marinating seafood, do so in the fridge
and throw away the marinade after
removing the raw fish or shellfish.
Cook the fish so that the fat drips
away and do not use the fish drippings.
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fishy Kent restaurants
Hythe Bay
Seafood Restaurant
1
Marine Parade, Hythe CT21 6AW
Tel: 01303 233844
www.thehythebay.co.uk
8
Le Petit Poisson
Pier Approach, Herne Bay CT6 5JN
Tel: 01227 361199
www.lepetitpoisson.co.uk
The Crab & Winkle
Fish & Seafood Restaurant
The Coastguard
St Margarets Bay, Dover CT15 6DY
Tel: 01304 853176
www.thecoastguard.co.uk
3 Walletts Court
Country House Hotel
St Margarets At Cliffe, Dover CT15 6EW
Tel: 01304 852424
www.wallettscourt.com
Dunkerley’s Hotel
and Restaurant
4
19 Beach Street, Deal CT14 7AH
Tel: 01304 375016
www.dunkerleys.co.uk
South Quay, Whitstable CT5 1AB
Tel: 0845 257 1587
www.seafood-restaurant-uk.com
10
8 High Street, Whitstable CT5 1BQ
Tel: 01227 273311
www.seewhitstable.com/WheelersWhitstable-Restaurant.html
11
The Old Coach House,
Sondes Road, Deal CT14 7BW
Tel: 01304 366661
www.thecourtyarddeal.com
JoJo’s
209 Tankerton Road, Whitstable CT5 2AT
Tel: 01227 274591
www.jojosrestaurant.co.uk
12
The Court Yard Oyster
House & Restaurant
5
Wheelers Oyster Bar
The Sportsman
Faversham Road, Seasalter,
Whitstable CT5 4BP
Tel: 01227 273370
www.thesportsmanseasalter.co.uk
13
6
The Bell Hotel
The Quay, Sandwich CT13 9EF
Tel: 01304 613388
www.bellhotelsandwich.co.uk
Ardennes
114 West Street, Faversham
ME13 7JB Tel: 01795 590008
www.ardennes.co.uk
Reads Restaurant
with Rooms
14
7
The Fishermans Wharf
The Quay, Sandwich, CT13 9RU
Tel: 01304 613636
www.fishermanswharfrestaurant.co.uk
www.producedinkent.co.uk
Macknade Manor, Canterbury Road,
Faversham ME13 8XE
Tel: 01795 535344 www.reads.com
22
Retreat House, Polhill, Halstead,
Sevenoaks TN14 7AA
Tel: 01959 534284
www.michaels.uk.com
Hengist
16
9
2
Michaels
15
17
The Goods Shed
Station Road West, Canterbury CT2 8AN
Tel: 01227 459153
www.thegoodsshed.net
19
The Mulberry Tree
Hermitage Lane, Boughton Monchelsea
ME17 4DA
Tel: 01622 749082
www.themulberrytreekent.co.uk
20
The Plough Inn
Stalisfield Green, Faversham
ME13 0HY. Tel: 01795 890256
www.stalisfieldgreen.com
21
Thackeray’s
85 London Road,
Tunbridge Wells TN1 1EA
Tel: 01892 511921
www.thackerays-restaurant.co.uk
Abode
High Street, Canterbury CT1 2RX
Tel: 01227 766266
www.abodehotels.co.uk
18
39 Mount Ephraim, Tunbridge Wells,
Kent TN4 8AA
Tel: 01892 511422
www.sankeys.co.uk
23
7-9 High Street, Aylesford ME20 7AX
Tel: 01622 719273
www.hengistrestaurant.co.uk
Sankeys
The Dering Arms
The Grove, Pluckley TN27 0RR
Tel: 01233 840 371
www.deringarms.com
KEY
Michelin Star
Produced in
Kent Member
KEY
24 Woods Restaurant
and Wine Bar
62 The Pantiles, Tunbridge Wells
TN2 5TN. Tel: 01892 614411
www.woodsrestaurant.co.uk
25
The Secret Garden Restaurant
Mersham le Hatch Business Village,
Hythe Road (A20) TN25 5NH
Tel: 01233 501586
www.secretgardenkent.co.uk
26
The West House
28 High Street, Biddenden TN27 8AH
Tel: 01580 291341
www.thewesthouserestaurant.co.uk
27
Apicius
23 Stone Street, Cranbrook TN17 3HE
Tel: 01580 714666
www.restaurant-apicius.co.uk
28 Richard Phillips
at Chapel Down
Tenterden Vineyard, Small Hythe,
Tenterden TN30 7NG
Tel: 01580 761616
www.richardphillipsatchapeldown.co.uk
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Kingsdown and Walmer walk
8 Cross road into Boundary Road and
head towards the sea front. At the
end of Boundary Road, turn left,
following signs
to join a surfaced path on the Saxon
Shore Way. Along this section there
are some great sea views and many
places to access the beach.
2.2 miles (3.5 km) – allow 1? hours
This short walk not far from the
villages of Walmer and Kingsdown
offers some fine views from Hawkshill
Freedown. The Freedown is a public
area of open grassland offering fine
views across the East Kent
countryside, the English Channel and
on a clear day, the coast of France. The
walk starts from and finishes opposite
16th century Walmer Castle, home to
a collection of memorabilia from the
Duke of Wellington.
How to get there?
By car; from A2 at Dover take A258 to
Walmer / Kingsdown and follow the
signs to Walmer Castle.
Parking is available near the Castle in
Kingsdown Road.
By train
The nearest station is at Walmer
(1½ miles). National Rail Enquiries:
08457 484950
By bus
84 (Sandown to Kingsdown), hourly
Mon-Sat. Traveline: 0870 6082608
The route
1 From the car park near Walmer
Castle, follow the path towards the
beach and turn right on the
surfaced path that
runs along the sea front.
2 After passing Walmer Castle on
your right, turn right to follow
waymarker arrows across a grassy
area towards the road.
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3 Cross the road and follow footpath
up gentle slope, running to side of
house.
4 On reaching the end of the path, it
opens out into an area of open
access land – Hawkshill Freedown.
From here, turn left along the
boundary on the left hand side
following a grassy path. There are
numerous opportunities along
this stretch to take a rest on one of
the benches and take in some great
sea views. You are not restricted to
follow any particular path across
Hawkshill Freedown as it is an area
of open access land, so feel free to
explore the area.
9 Continue following the path along
the Saxon Shore Way, the path here
changes to become a combined
cycle path and walkway. Up ahead,
there is an excellent view of Walmer
Castle on your left as you retrace
your steps back to the car park
where you started.
This circular walk is one of a number
of walks produced by Kent County
Council. You can find more on the
Explore Kent website at www.kent.
gov.uk/explorekent
5 Continue through gap, following
waymarker arrows. On your
immediate right there is a small war
memorial. Follow the enclosed path
bordered by hedges. Again, there
are good views across the rolling
countryside and to the sea beyond.
6 At this point the path opens out into
a field. Follow path downhill towards
the road. Near the bottom the path
takes you through a gap and into an
area of woodland.
7 Continue along the woodland path
and bear left at a large tree. Turn left
along a surfaced alleyway and
follow downhill for around 100
metres before passing through
cycle barriers and onto Cliff Road,
in Kingsdown.
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best british roast!
Winner of the inaugural Best British Roast
competition, the idea for this dish was
actually stolen from a history book on
Rome, quite appropriate as the Romans
first landed in Kent.
Serves 2.
1 whole, exceptionally fresh fish,
gutted – Sea bass is good if you
want to splash out, but mackerel
also work well as would most
round fish
A bucket of beach pebbles –
cleaned and then boiled to sanitise
(grab your wellies and gather them
from below the tide mark, from
a lovely clean Kentish beach!)
Double pinch of sea salt
Light vegetable stock with
seaside herbs
www.producedinkent.co.uk
Turn your oven up to full, then take a large
baking tray, big enough to take the whole
fish plus a bit of room to breath, tip your
cleaned pebbles into the tray, cover with
tin foil and place in the oven for at least
an hour to become stupidly hot.
Taking extreme care (remember that
the tray, the pebbles and the oven are
out to get you!) take the tray from the
oven, remove the foil and place your
fish directly onto the pebbles. Quickly
sprinkle with the salt, replace the tin foil,
return to the oven and bake for roughly
20 minutes (this will depend on the fish
and your oven temperature) until the fish
is just flaking off the bone. Once the fish
is done, keep it covered and leave to
one side to rest. Make up your stock and
pour into a jug to serve with the fish as
a dressing if required. Now take your
baking tray to your table (which you have
had to foresight to
cover with a protective
cloth!!) and
dramatically remove
the foil in front of your
spellbound other half.
Serve with Kentish new
potatoes, crunchy
green vegetables and
fresh lemon wedges.
For the stock;
2 medium Kentish carrots peeled
and roughly chopped
1 leek - white part only, washed
and chopped
1 onion, peeled and chopped
2 sprigs of thyme, handful of parsley
stalks, 10 black peppercorns
1litre of water
1 tbsp of fresh herbs finely chopped
– chose a mixture from parsley,
lemon thyme, chives, wild garlic,
lemon balm fennel, dill, rosemary
and finely chopped zest of lemon
Take the first five ingredients, place in a
cooking pot and bring to the boil. Once
boiling, cover the pot and reduce the
heat. Simmer for one hour and then leave
to cool. Once cool enough strain the
precious liquid through a colander into
a clean pot. Return the liquid to the heat
and simmer it until you have about 250ml
left. Season with salt and pepper and
remove from the heat. You can now either
cool and store until later, or immediately
add in your herbs and serve.
Sam Wydymus
The Coastguard
The Bay, St Margaret’s Bay
Kent CT15 6DY
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did you know?
produced in kent
Iceland, Japan and Portugal are the greatest consumers of
The best of food,
fish per head of population in the world. (Source – Wikipedia)
drink, products
and services
from the garden
Sustainability
The Sea Fish Industry Authority’s website
The subjects of fish stocks, fishing methods – www.seafish.org – has information on
how the Authority works to promote good
and fishing quotas tend to be contentious
quality, sustainable seafood. It also links to
and are often in the news. There are a
the Responsible Fishing Scheme website,
number of useful websites that provide
which is aimed more at the catching
information on the sustainability of fish
sector.
stocks and the welfare of our seas.
The Marine Conservation Society’s fish
website – www.fishonline.org – has lists
of fish to eat and fish to avoid as well as
a “pocket good fish guide” that can be
downloaded from the website.
The Marine Stewardship Council’s
website – www.msc.org – also promotes
sustainable fishing practices and increased
availability of certified sustainable seafood
as signified by its distinctive blue ecolabel.
of England
Produced in Kent, supported through a
joint venture between Kent County Council
and Hadlow College, is dedicated to
promoting and celebrating the very best
of food, drink and products to be found
in Kent. We are committed to providing
business and marketing support to raise
the profile, provenance and reputation of
products from Kent.
markets and farm shops. It is also
available direct to your door if you sign
up as a Friend of Produced in Kent.
(for more details please see the website)
Support Kent – buy local!
Produced in Kent Limited
Bourne Grange Stables
Tonbridge Road
Hadlow TN11 0AU
Tel: 01732 853170
Fax: 01732 852521
Email:[email protected]
We support and promote the land-based
and rural sectors within the county and
continually look for ways to develop
our membership offering, with a strong
emphasis on assisting business
development, diversification opportunities
and joint sourcing projects. Our website
aims to bring producers and the buying
public closer together.
If you are looking for a farmer, producer
or independent shop, or simply would
just like to know what Kent has to offer
across the seasons, then visit our website
at www.producedinkent.co.uk.
Produced in Kent publishes a quarterly
newsletter that can be found in libraries
and Tourist Information Centres, farmers’
www.producedinkent.co.uk
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