Angela's

The story

Angela's: Michelin-Recommended Seafood Restaurant in Margate

The philosophy

Angela’s describes itself as a small seafood restaurant with rooms, and its philosophy is uncomplicated: put people and planet first. The team works directly with growers, fishermen, and suppliers who know how to make the most of their produce while minimising environmental impact. They have researched removing plastic from their supply chain—from dairy and vegetables to fish and salt—and are constantly striving to improve their practices. They also run their own cooperative farm, producing vegetables and fruit for both their restaurants and others in the area that share their values. Working directly with a young local fisherman, they aim to help sustain the very small local fleet.

The restaurant’s ethos is summed up by a quote from E. F. Schumacher: “We still have to learn how to live peacefully, not only with our fellow men but also with nature.”

The menu

The menu at Angela’s changes daily, based on what is fresh from the boats that morning. Seafood is ethically sourced, and most vegetables are organic or pesticide-free. A sample menu shows dishes like poached oyster with trout roe, scallops with lentils, grilled squid with peppers, mackerel with sweetcorn, and Margate mushrooms with Ashmore. For mains, expect Dover sole with green sauce, hake with tomato and capers, turbot with smoked cheeks and broad beans, skate with ‘chorizo’, monkfish with fennel and bisque, and aubergine with lentils and goats curd. Lobster with garlic butter is available very limited when possible. Desserts include apples and pears on toast, flourless chocolate cake with praline, and British cheeses.

Just down the road, the team also runs Dory’s, a sister restaurant serving smaller plates best shared—raw, cured, and pickled seafood and vegetables, also dependent on the daily catch.

Recognition

Angela’s earned a Michelin Recommended award in 2026, a fitting acknowledgment of its commitment to exceptional seafood, sustainable sourcing, and genuine hospitality. It is open seven days a week from April to September, with lunch from 12.00pm and dinner from 6.00pm.