Aster

The story

Aster Restaurant Broadstairs: Wild Vegan Dining by Luke Crittenden

The chef and the kitchen

Luke Crittenden takes over the premises once helmed by his brother Ben Crittenden, bringing seventeen years of kitchen discipline to Aster in Broadstairs. After refining classic techniques at Russell Norman's Polpetto and earning a Michelin Bib Gourmand for his solo venture Arya, Luke shifted to a fully plant-based philosophy. His cooking centres on seasonal wild ingredients and fermentation methods developed while running his first vegan restaurant, Foxglove, in North Wales. The Good Food Guide highlights his ambition, noting how a reliance on foraged goods keeps the menu evolving every week or fortnight.

Wild flavours and texture

The kitchen constructs umami depth from botanicals, featuring cauliflower simmered in a rich broth with shiitake mushrooms and a soft, savoury dumpling that echoes mochi. Playful elements like wild garlic crisps introduce the meal as part of the house's signature snackage. Sourcing blends locally grown organic produce with ingredients gathered directly from the Thanet landscape, ensuring every plate reflects the immediate season. This focus on texture and ingredient integrity demonstrates how vegan cuisine can deliver complexity without animal products.

An intimate setting

With only eight covers, Aster creates a casual and welcoming atmosphere that appeals well beyond a narrow vegan audience. The compact scale allows guests to engage with the craft behind a menu driven by sustainability, where single-use plastics are eliminated and cruelty-free practices underpin daily operations. Whether joining for the four-course lunch or the seven-course dinner, visitors experience a focused dining rhythm centered on wild plant-based flavour. The brief wine list complements the food, rounding out a straightforward yet distinctive visit.