Having trained as a chef in Australia in the 90s and following a stint as an Executive Chef in London, George moved to Whitstable in 2004. He was heading to Antibes to work as a personal chef on a very nice boat when he spotted an empty shop just a short walk from the beach. His plans changed, and Samphire was born offering Whitstable’s first bistro to be open all day, every day using the best Kentish produce.

“Enjoy a delicious fill of Kentish produce at this established, comfortable, locally popular Whitstable bistro, where ‘the food is on the up again’ according to local spies. It’s a place where the day-boat catch of the day could become a dish of gurnard with purple sprouting broccoli, or pan-fried bream with new potato and chorizo hash, or where the meat offer could tempt with local lamb and rosehip harissa.

Come for conventional bistro fare by all means – kedgeree, fish cakes or gnocchi with wild mushrooms are all praised – but look out for some more unusual options, too, such as dosa-spiced potato cake with fermented chilli or an elegantly presented miso and chilli mackerel, the fish skin scorched crisp and the whole served with gently pickled carrot and fennel and a seaweed and sesame cracker.

A chocolate ganache on a crumb base with blood-orange sorbet is an ‘absolute delight’, and there’s love, too, for a pistachio cake with cardamom ice cream. Wine from £18.95.”

Good Food Guide 2018

@SambaPeloMar @Oyster_Fest @RosieDuffield1 @Whitproduce @WhitstableHarbr @wowhitstable @Samphirewhit @WhitstableLive Oyster Festival 9am Landing 10 Parade 11 Junior Band at Library. Sunday 2.30 Harbour

☝️ @ Samphire https://t.co/g9o43o8Fbn

We have a seafood menu ( and gallons of rosé) running over the whitstableoysterfest inc, Oysters,Lobster mac’n cheese, Arbroath smokey croquettes, fish pie, crab mash, mussels in Biddenden cider etc etc #oysters… https://t.co/Cp8JsbAjdF

Follow Us On Twitter