Eat

image001” Local Produce world flavours”

We offer fresh, seasonal and local produce, traditional and contemporary dishes using the best British ingredient from the garden of England served in a relaxed and friendly atmosphere. Using locally sauced game such as venison, pheasant and duck , cheeses such as Ashmore Cheddar or scrumpy Sussex, and fish from Whistable bay. Our food ranges from a traditional Spitfire bitter battered cod, minted mushy peas and hand cut chips, to a three cheese fondue with honey glazed ham and sliced home baked bread. The special boards will change twice daily to reflect seasonal dishes and our chef’s imagination for a unique dining experience.The Castle Hotel is all about amazing food, with an element of surprise, all Chef’s menus are unique and offer real value for money that really tickle your taste buds try our dishes, all served by our friendly staff in a funky setting. We strive to create the best possible experience for our customers by offering exceptional quality, service and value. We look forward to exceeding your expectations sometime soon…

A word from Sharon:image003

“October is pumpkin season, but don’t forget other seasonal fare such as Celeriac, Swede, cabbage & kale.  Celebrate game season with slow cooked pheasant, venison & rabbit, from the ocean, sea bass , mussels & scallops. This month we will be combing these ingredients to come up with some original & interesting dishes for you to try, but don’t forget to leave room for a dessert! Look out for the apple & blackberry crumble.

We strive to use as much local produce & suppliers as possible, here are a few: meat sourced in Kent and purchased from Normans butchers next door, Cheese from Cheese works Canterbury, Game from the Flinwell Estate, Vegetables from Russell Cherry Ripe,  Bread from Mia’s Bakery Sidcup & fish from M&J Seafood who buy fish out of the country’s busiest seaports  Ramsgate, Folkestone & Whitstable with boats also operating from the beaches of Deal, Hythe & Dungeness.”