Angela’s of Margate

The story

Angela's of Margate: Good Food Guide Seafood Spot on Kent's Coast

The kitchen and its ethos

Angela's of Margate functions as a small seafood restaurant where owners Lee Coad and Charlotte Forsdike apply a philosophy that places people and the planet first. Rob Cooper directs the kitchen, constructing a daily menu from the fresh catch arriving from the boats each morning. The team maintains direct relationships with a young local fisherman to sustain the small regional fleet and cultivates its own cooperative farm to provide fruit and vegetables for both Angela's and nearby establishments. This approach drives efforts to remove plastic from the supply chain across categories like dairy, oil, and produce, resulting in uncomplicated dishes that highlight the natural quality of the ingredients.

Seasonal seafood and vegetable plates

Main courses feature robust pairings such as monkfish accompanied by fennel and a rich green-flecked bisque, or turbot served with smoked cod's cheeks and broad beans. The skate is notable for being enhanced by 'chorizo' crafted from fish offcuts instead of pork, cooked in a deep sauce. Starters might include poached oysters with trout roe or scallops with lentils, while vegetarian guests can order an aubergine preparation with lentils and goats curd. Desserts shift between a flourless chocolate cake with praline and apples and pears on toast, reflecting the seasonal availability of both marine and land produce.

Intimate dining and coastal recognition

The Good Food Guide awards this eatery a Very Good rating, with readers describing it as the best restaurant in Margate due to its dependable seafood cookery and welcoming atmosphere. The space remains compact but expands onto the pavement when the weather allows, displaying a changing daily menu on a blackboard passed table to table. Visitors can reserve one of the rooms upstairs to extend their visit, turning a meal into a longer stay along the coast. The wine list stays concise, offering low-intervention bottles from England and coastal Europe selected to match the delicate profiles of the fish and garden harvest.