Hotel Dover Kent.

Everywhere you look lately there's a menu extolling the virtues of local this or free-range that or sustainable the other, we, like many others love this approach and really do make it a cornerstone of our restaurant. We go just that little bit further to ensure we're using the freshest and finest of ingredients from right on our own doorstep.



We're hooked on using fish & seafood from the day boats at Deal or straight off the beach at St. Margaret's Bay. Our favourites are line-caught Sea Bass baked with wild fennel, grilled St. Margaret's Bay lobster salad or a lovely locally-landed sole pan-fried with capers and sea beet.

Every day there's a delivery from the Jenkins family fishmongers, you'll see you Darren in his wellies at the kitchen door with the catch of the day, if you're up early enough that is... You may even catch sight of 'The Lobster Man' on a Summer's afternoon on his way past from St. Margaret's Bay dropping off some lively beasts destined for the pot.

What really puts a smile on our faces is knowing that we are supporting other long-standing Kentish family businesses.  Knowing that the 28 day Matured steak with Béarnaise & skinny chips or the Roasted Rump of Lamb comes from cows and sheep that graze in the fields of Peter Mummery's place Chili Farm at Coldred fills our hearts with warmth. It was Coldred where the grandparents of The White Cliffs Head Honcho Gavin Oakley had their farm and he's known Peter since he was knee high to one of his sheep!

Our butchers are our good friends too. Greg and Brett O'Brien of Dover and the guys over at The Black Pig in Kingsdown really look after us. Top of our shopping list from them are sausages. Whether it's Wild Boar Bangers, unbelievably good Black Pudding or sizzlingly spicy home-made chorizo they really know what's what when it comes to meat.

Kent isn't called 'The Garden of England' for nothing. The best fruit and vegetables are on our doorstep and we go that extra mile to 'Keep It Kent'.


We've a bunch of keen locals (and one or two of the White Cliffs team) who'll trapse out across the fields, along the shoreline and down the country lanes to forage in Mother Nature's Larder. You may find Sea Beet, wild horseradish, sea kale, rock samphire, green lava, wild garlic, fennel, wild plums and blackberries on the menu. We even have a friendly truffle hunter who furtively delivers 'black gold' to the kitchen door (or occasionally over the bar in return for a beer or three!).

Then to the farms and market gardens of Kent. There is asparagus when it's in season, steamed then served with Black Pig pancetta it is simply to die for! Kentish strawberries with clotted cream in Summer - Could it be any more British? Cherries, apples, plums and damsons come from our own orchards just up the road at Westcliffe are a staple of our late Summer and Autumn menus even finding themselves pickled or preserved in Winter.

So, what's the story behind the people at The Bay Restaurant? Well, there's Gavin Oakley, he's at the helm of the place. With quite a few years of experience in the restaurant game. He was trained in the art of cooking by his father Chris a Michelin starred chef and comes from the 'stables' of Albert and Michel Roux the Godfathers of Great British Cuisine. Gavin is passsionate about producing food with "flavour and oomph" using great raw ingredients, he's often to be found out and about at local markets or in the wilds of White Cliffs Country searching for the best produce kent has to offer.

At Gavin's side are a young team of talented chefs. Andrew Butcher, a highly qualified chef takes the lead in the kitchen and works relentlessly in the pursuit of excellence. His 'wing man' is Chris Parker a young man whose travels and experiences around the globe bring a freshness and vitality into the mix. Their combined enthusiasm is evident in the fresh feel of the place and we hope you enjoy the results...



It's probably no surprise to you that The Bay Restaurant is pretty popular with the locals, the place is often buzzing and lively, so it's a good idea to give us a 'heads-up' to book a table. Hotel Dover Kent.

RESERVATIONS LINE 01304 852 229 OR EMAIL MAIL@THEWHITECLIFFS.COM

The White Cliffs Hotel and The Bay Restaurant, High Street, St. Margaret's-at-Cliffe, Dover, Kent CT15 6AT
T: +44 01304 852 229 Freephone 0800 756 9964
 F: 0800 756 5574    E: mail@thewhitecliffs.com

Wallett's Court Hotels Dover Kent. A hotel in Dover, Kent. Guest Accommodation in Dover at it's best.