insideKENT Magazine Issue 63 - June 2017 - Page 81

RICHARD PHILLIPS’ RESTAURANTS RICHARD PHILLIPS IS A BUSY CHEF. NOT CONTENT WITH JUST ONE GREAT RESTAURANT IN KENT, HE'S PLAYED A PART IN PLENTY OF OTHER FOOD VENTURES, INCLUDING... Pearson’s Arms Pearson’s Arms offers exceptional food in a relaxed, pub atmosphere – locals and visitors alike are welcome here, and whether you want to come in for a quick snack or a full three-course feast, there is an option open to you. The emphasis at Pearson’s Arms is on fresh and local, with seasonal Kentish produce used as much as possible. Dishes made from scratch by head chef, Craig, include Whitstable Bay beer-battered cod, triple-cooked chips, crushed minted peas and tartare sauce; and grilled rack of Charing pork, black pudding hash, salt-baked Jerusalem artichoke, caramelised apple and cider jus. The restaurant is located upstairs from the bar, so you can enjoy a sophisticated and unhurried meal away from the hustle and bustle of the pub itself. And since Pearson’s Arms is located so close to the beach at Whitstable, when you’ve finished your meal you can enjoy a stroll along the shore. Pearson's Arms, Sea Wall, Whitsta -Ё PԀ P)Q܀)ܹͽͅɵ͉ɥɑ̹լ)Q])%ȁͥ́ݥѠፕЁɕ́)ѕɕѥݥ̰ѡQ]́ѡəЁЁѼ䁄ɕ)́Սѥ́Ёəѥѡɥ́ɔ́́Ѽ)ѡݡ́ѡЁݡԁ͔ѼѕȁQ])ԁɔͥЁ䁄ɥЁЁ)Ʌѽ=ѽѡɕɈ́͡Ց)͕́-ѥ͠ݡєݥɥéٕȁݥѠͅ)͕ͱ̰ܵɕ͡хѽ́)5Ʉ͡쁅ɥͽѼ́ݥѠ͹ɕ)݅ѕɍɕ̤ѡɔ́܁ɉՔ͵͔ɕѽ)=ٕݕՑ̰ԁ݅эѡ)́ɕɔȁݡѕѼхѥٔͥ)Q]ȁ塽ɹMɕа!ɹ5ѽ)-Ё5܀QH)QȀ)ܹѡݥɥɑ̹լ)QɅe)QɅé䁉ፕѥѼЁӊéѥɕݥѡ)ɕѕͥ́ѕͽݡɔѼѡɕᕐѵɔ)ɕЁLͽɍݡɕٕȁͥLɝ)ɽչ̸QɅé́Ёɕѥ٥ݡЁ́Ѽѡ)԰ͼ́͡Ս́ѥݡєɅݥѠѽѼٽ٥Ȱ)ɇͅ٥ɕєѼѽՍ)Ё䰁ɥ鼁Ʌ٥͡ձ+aɥɽdݥѠɕݕЁɸ䁱ѥ̃Lɔ)́ݕɥ͔)́ȁѡɕхɅЁ͕ѡեٕ́Ȁ啅́݅)ѡɕͥѡȰ]5QɅ丁%Ё́եɭ)ɵѡ͕ѥݡѼɕ͠ѡхѥ)͕ٕ)QɅ̰ԁ1IQչɥ]̰-ЁQ8Ā)QȀ)ܹѡɅ̵ɕхɅйլ(