WhitFood 2018

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Welcome to WhitFood 2018!

Some of the UK’s best-loved chefs will come together in Whitstable from 4-7 October 2018 to celebrate the very best food and drink at the second Whitstable Food Festival.

WhitFood celebrates the best Kent produce, restaurants and home grown talent, that has made the north Kent coastal town one of the country’s biggest foodie destinations, and takes place in various venues across the pretty coastal town.

WhitFood will comprise of talks and restaurant events featuring chefs such as Stephen Harris, Dan Smith, and Chantelle Nicholson as well as a fascinating variety of foodie book talks from Marte Marie Forsberg, Francine Raymond, Charlie Pye Smith, Lizzie Collingham, and Laura Freeman.

A one off  tasting menu will take place at Wheelers on Saturday 6th October.  A headline chef will take a course along with Mark Stubbs, Head Chef at the intimate Whitstable oyster bar which has graced the high street for over 150 years. He will top the event with a Devilled Scallop at the Wheeler’s Beach Hut before taking his guests back to the restaurant for the main event.   Local hero Stephen Harris of The Sportsman will kick off the proceedings with the the Fish course, using his extensive knowledge of the marshes, the beach and the seasons to create a truly memorable course.  Head Chef at Canterbury’s The Fordwich Arms Dan Smith will then take the meat course. Chantelle Nicholson of London’s Tredwells will then tail the event, working with Kentish orchards to devised a stunning Wheelers dessert to round off the meal.   The meal will be in two sittings – one at 6 pm and one at 8.30 pm. Advance booking is crucial via 01227 273311.

The night before, on Friday 5th October, Samphire restaurant is hosting a ‘Made in Kent’ evening, designed to celebrate Kentish home-grown talent and local produce.  The very special evening will be hosted by Grieg Hughes, Head Chef of Samphire Restaurant, who will oversee courses from Dan HarrisStephen Harris, and the team from Rocksalt in Folkestone. This will consist of one sitting and booking in advance via www.samphirewhitstable.co.uk

And to open the festival, Samphire, for one night only, will transform itself into The Whitstable Pearl, Julie Wassmer’s fictional restaurant from her bestselling crime novels, hopefully soon to be seen on our TV screens.  Samphire was the interior inspiration for Julie’s eatery and with a menu inspired by the dishes in her books and with short readings by Julie to accompany each course, this evening looks set to be a fabulous feast of great food, wine and fiction. Booking in advance via www.samphirewhitstable.co.uk

Victoria Falconer & Hannah Norris

WhitFood Co-Directors