Angela's

About

Angela's is the restaurant that made people outside Kent take Margate's food seriously, and it did it from a small room on The Parade with about thirty covers. The menu is written daily around what the boats landed that morning, which is not a marketing line here: the kitchen works directly with a young local fisherman as part of a deliberate effort to keep what is left of Margate's very small inshore fleet viable. The cooking is plain in the way that only confident kitchens manage, so a piece of turbot arrives with broad beans and smoked cheeks and not much else, and a poached oyster comes with trout roe and nothing to hide behind. The other half of the operation is the environmental one, and again it is not decoration: they have spent years pulling plastic out of their supply chain, from dairy and oil through to fish and salt, and they run a co-operative farm growing vegetables for their own kitchens and for other restaurants in the area. There are rooms upstairs. It is small, it books out, and it is worth planning around rather than hoping for.

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