Kent Life - - Town Life: Deal -

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.”


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

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