JoJo’s

The story

JoJo’s Whitstable: Award-Winning Mediterranean & Seafood Dining at Tankerton Slopes

Roots and a quiet philosophy

JoJo’s in Whitstable builds its reputation on straightforward Mediterranean cooking and responsible sourcing. Cook Nikki Billington and Paul Watson started in their home kitchen in 2000 before relocating to Tankerton Slopes in 2010. Their consistent quality recently secured a Good Food Guide recognition, validating a decade of steady work. Ingredients arrive from trusted local growers, while every fish comes from sustainable stocks and backyard gardens supply seasonal vegetables directly to the prep station.

From the open kitchen to the table

The restaurant runs a hard-working open kitchen where most plates are designed for sharing. Loyal guests often return for signature beer battered calamari or mutton and feta koftas served with spicy tomato reduction. Seasonal shifts bring chargrilled seafood resting on chorizo and tomato sauce alongside pan fried cabbage cooked with white wine and toasted walnuts. Every dish arrives hot and ready to pass around the wooden tables.

Light, air and a seaside view

The dining room sits directly above the North Sea, letting natural light flood the space throughout the day. Large unadorned wood tables cluster around a central wood burning stove that warms the room during cooler months. This layout supports a relaxed community vibe where regular diners help shape the Mediterranean menu by requesting their favourite classics. A thoughtful selection of European wines starts at twenty six pounds, complementing generous portions without overshadowing the food.