Deep in the heart of Old Margate, this attractive former inn has been given a new lease of life by a local couple. Chef Billy Stock butchers whole animals to underpin his daily handwritten menu of classic French and British dishes that burst with flavour despite only having a few elements on the plate. The simple, ingredient-led style is just as evident in seafood dishes such as succulent sea bass with plum tomatoes and a fresh herb salad of dill, chervil, mint and capers. A sun-drenched garden and well-priced wines add to the already mighty appeal.