Overlooking one of the finest beaches on the North Kent Coast, The Minnis Bar and Restaurant is a relaxed, stylish restaurant that offers a truly outstanding a la carte dining experience in Kent. Alongside spectacular sunsets and panoramic views across Minnis Bay, diners can expect fine, innovative, English cuisine in a comfortable and welcoming environment.

Chef-patron is Jason Freedman, a member of the Master Chefs of Great Britain and the Academie Culinaire de France, whose main area of interest lies in seafood and meat-based dishes, which is very evident in the ever-evolving and varied menu at The Minnis. Jason is passionate about fresh local produce and carefully sources his ingredients from local suppliers to ensure quality, as well as to support the community. Pure-bred Aylesbury ducks come from Laughton’s Ducklings near Faversham, free-range chickens and eggs, veal, lamb and pork all come from Monkshill Farm at Waterham and the restaurant uses beef from cows bred less than five miles away on the Quex Estate; Jason has also started using the cheese-makers at Canterbury Goods Shed to supply the fine Kentish cheeses that grace The Minnis’ Kentish cheese board.

Another of the things that makes The Minnis of Kent so special is that they cure, pickle, brine, salt and smoke their own produce on site; Jason is interested in the unique flavours that these ancient culinary crafts bring to the abundance of high quality Kent meat, game, fish and seafood available locally, so on the menu you can find Kentish salamis,salt beef, pastrami, sweet-cured pork loin, corned beef and even homemade sausages such as chorizo, venison and their version of the classic French Toulouse. Add to these a variety of homemade pickles and chutneys and you can see why The Minnis has become known as the place to go to find first class, full-flavoured dishes with a difference.