launched the venue with a series of soft opening events over the festive period.
Business partners Tim Biggs and
Rebecca Hodson took over the former Jasin’s café last year and it was fully refurbished before reopening as a trendy new eatery. Focused on fresh, organic, local food and on drawing visitors to the end of the town’s unique pier, it’s a whole new lease of life for the café – which even featured in ITV drama Liar.
Rebecca says: “Tim and I met through our work together at a Kent wedding venue and quickly bonded, with a shared passion for high-quality customer service and a love of all things food. Discussing our experiences and goals, it quickly became apparent that we should work together and we’ve been searching for the right opportunity to get our teeth into and create something special. Deal Pier Kitchen is that opportunity.
“Our company ethos is to create a fun, meaningful, safe environment without judgement for our patrons, 364 days of the year. We will also be creating 20 jobs throughout 2019, including a head chef and general manager.”
DEAL WRITER’S DEBUT NOVEL
In January, local writer Anstey Harris launched her debut novel with publisher Simon & Schuster. With launch parties in both London and Deal, The Truths and Triumphs of Grace Atherton has already gained an excellent reception.
The local end of the celebrations took My name is Benoit Dezecot and together with my wife Sarah we own Frog and Scot, a lively French bistro on Deal’s award-winning High Street. Building on the success of our wine shop and bar, Le Pinardier, just a few doors down, in 2016 we combined our passion for fantastic wines and great food creating a ‘bistronomique’ experience in a warm, fun and relaxed environment.
With daily changing menus chalked up on blackboards, our dishes are beautifully prepared using fresh, local and seasonal ingredients and our range of classic and contemporary dishes have earned us a place in both the Michelin Guide and The Good Food Guide for the last two years.
Having spent much of my childhood growing up in my parents’ traditional bar/café in the Loire Valley, where my