So, you’ve probably heard that we love to #KeepitKent here? It’s true! We really do love to look close to home for inspiration.
The kitchen team love to be playful and go with the flow when it comes to what they produce, using the best of what’s local, in season and all that’s simple, fresh, tasty, wholesome and occasionally a little naughty.
Our fish and shellfish comes from local day boats at Deal, Whitstable, Folkestone, or straight off the beach at St. Margaret’s Bay. Our meat is carefully sourced from local farms, and vegetables wherever possible are farmed locally or foraged from the wild.
Chef, Andrew Butcher has a bit of a sweet tooth, he is an expert at making lovely puddings from seasonal fruit and making homemade ice cream is one of his passions.
We have a certain pedigree… The kitchen team work under the watchful eye of owner, retired Michelin-starred chef, Chris Oakley – formerly a head chef with the highly acclaimed Roux Brothers. After spending over half a century in kitchens, Chris’s guiding hand has helped steer the focus to the simplicity of the ingredients treated with reverence and a light touch.
The welcome is warm, the place is run by the second and third generation of the Oakley family, and the crew are locals with a passion for all that is native to Kent.
And to drink… Well, there’s a raft of carefully selected beers and ciders on tap from around Kent alongside a great list of wines from near and far, a dozen fabulously wicked gins, fine old rums and much more.
The Cliffe Pub & Kitchen is open every day from 7am for breakfast and brunch, lunch from 12pm until 2pm (Sunday roast 12-5pm), and dinner every night from 6pm until 9pm (Sunday evenings Pizza Shack only).
The Cliffe Pizza Shack Out Back
From Easter until September, there’s also our outdoor Pizza Shack serving wood-fired sourdough pizzas, Friday to Sunday from 6pm until 9pm.