Margate’s Angela’s is the sort of seafood restaurant that every seaside town should have but rarely does. Sourcing practices are impeccable and the produce is handled with minimum fuss an maximum attention to detail. The 20-cover venue may be run by a tiny team and look rustic but make no mistake: some of the best seafood cookery in the country happens here.
The daily-changing menu is surprisingly affordable given the top quality local seafood that is at its core with starters averaging out at £10 and mains averaging out at a little over £20. `
Greatest hits that rarely leave the menu include a brilliant fish soup; turbot head brawn with pickles and generous mains that champion underrated fish including hake and Thornback Ray. Angela’s wine list is as small and perfectly formed as the restaurant itself. The focus is on English wine (the team rightly believe that they are the best fit for many of the restaurant’s dishes) but there are also a selection of coastal-influenced organic, biodynamic and low-intervention wines from mainland Europe.
Launched in 2017 by owners Lee Coad and Charlotte Forsdike and chef Rob Cooper, the restaurant is big on sustainability and was awarded a Michelin Green Star in 2021. Angela’s is a meat-free restaurant that plays close attention to its sourcing - all seafood is sourced locally from ethically-operated dayboats - it’s supply chain is largely plastic-free and it turns its food waste into compost with the help of a local community garden centre.
If a table proves elusive (as it may very well do in high season) head to Angela’s little sister Dory, which is just down the road and is run on a first come, first served basis.
The daily-changing menu is surprisingly affordable given the top quality local seafood that is at its core with starters averaging out at £10 and mains averaging out at a little over £20. `
Greatest hits that rarely leave the menu include a brilliant fish soup; turbot head brawn with pickles and generous mains that champion underrated fish including hake and Thornback Ray. Angela’s wine list is as small and perfectly formed as the restaurant itself. The focus is on English wine (the team rightly believe that they are the best fit for many of the restaurant’s dishes) but there are also a selection of coastal-influenced organic, biodynamic and low-intervention wines from mainland Europe.
Launched in 2017 by owners Lee Coad and Charlotte Forsdike and chef Rob Cooper, the restaurant is big on sustainability and was awarded a Michelin Green Star in 2021. Angela’s is a meat-free restaurant that plays close attention to its sourcing - all seafood is sourced locally from ethically-operated dayboats - it’s supply chain is largely plastic-free and it turns its food waste into compost with the help of a local community garden centre.
If a table proves elusive (as it may very well do in high season) head to Angela’s little sister Dory, which is just down the road and is run on a first come, first served basis.
