Mains

So what makes a mussel Kentish-style I hear you ask? Well, we use a dry cider from Biddenden to give it a Kentish twist. Biddenden Vineyards is Kent’s oldest family-owned vineyard and it is located just outside of the picturesque village of Biddenden. They produce fantastic cider and this recipe shows it off to great effect.

This is one of my favourite fish dishes on the menu. It’s a simple classic and the addition of the herb crumb takes it to another level. The crumb means you have to sacrifice the crispy skin on the top of your cod and it also adds in a little extra work. However, the taste is divine, and once you learn how to make it and freeze it, you will be sticking herb crumb on everything.

Flat iron is a fantastic cut of meat taken from the shoulder. It’s full of flavour and we get ours hung for 28 days to ensure it melts in the mouth. It’s a cut that isn’t big at the moment, but I think you will see it in the supermarkets soon because it’s totally delicious. When we opened Minster, I was clear I wanted to have Bavette on the menu. However, my meat supplier, Chris Rook, persuaded me to offer flat iron instead