With its brutalist pier off a pebble beach and seafront of old boatmen’s townhouses, Deal’s maritime loveliness was never in doubt, while its High Street has become possibly the best shopping stretch in Kent. However, a decade ago, while other coastal towns were rapidly advancing, Deal’s food scene wasn’t quite at the same level.
This has changed dramatically since the Frog and Scot bistro took over an old florist-cum-café in 2016. A few years later, The Rose transformed from a typical High Street boozer to a food-driven boutique hotel. This culinary revival continued with artisan suppliers like the Black Pig butchers, sourcing game from the Stour Valley and rich black pork from Faversham. Consequently, Deal has emerged as a fabulous place to eat, offering some of the most creative, provenance-driven small plates in the county. The addition of the Blue Pelican this spring brings a clever new Japanese flavor to the local scene. Below are just some of the must-eat dining spots in town…
Blue Pelican
For all the recent buzz around the Blue Pelican, the feeling of walking in off the seafront is one of Zen serenity. This is a place of clean lines, soft cerulean hues, and an atmosphere of peace. The open kitchen, where chef Luke Green works with precision, offers a calming backdrop to the dining experience. The restaurant is located on the ground floor of a pier-facing townhouse and is the latest venture from Chris Hicks and Alex Bagner, owners of The Rose hotel-restaurant nearby. It’s important to note the restaurant was purposefully designed for chef Green, a talented professional who previously cooked in Tokyo and under renowned chef Nuno Mendes.
The menu artfully combines Kent’s local produce with Japanese techniques. Notable dishes include:
- Chicken tsukune served atop a sake-infused hedgehog mushroom broth
- Smoked eel complemented by tamagoyaki Japanese omelette
- Rich crab croquette balls
- Selection of yakitori grill skewers, including pork collar and dry-aged rump cap
With shareable mains like. pork katsu, rich short-rib donabe rice, and day boat brill with clams, this restaurant exemplifies how thoughtful cuisine can elevate a dining experience. A commendable drinks list featuring locally brewed sakes and an English wine selection rounds out the menu.
The Rose
The Rose has become synonymous with Deal’s culinary growth. Though a red-brick landmark for over 200 years, its 2018 reopening as a sophisticated hotel/restaurant under its current owners marked a significant shift in the local food scene. The restaurant is characterized by its original 1950s wood paneling and elegantly designed vintage-filled rooms.
Chef Nuno Mendes oversees a seasonal menu that emphasizes local Kentish produce, featuring dishes like celeriac rosti with tender peas and wild garlic. Here, each ingredient shines, with notable mentions like the olive oil cake accompanied by quince caramel on the dessert list. The atmosphere is inviting, suitable for family gatherings or a romantic evening out.
Frog and Scot
Located opposite The Rose, Frog and Scot is a vibrant small plates bistro run by local food enthusiasts Benoit and Sarah Dezecot. The changing blackboard menu reflects a range of contemporary European cuisine, from delicate sea bream crudo to exquisite hanger steaks prepared with miso. The place also hosts DJ sets and wine clubs, creating a lively yet laid-back environment ideal for both locals and visitors.
Elsewhere in Deal
Adjacent to the Blue Pelican, 81 Beach Street offers classic dishes, serving up freshly caught seafood and expertly prepared steaks. Meanwhile, Dunkerley’s is a beloved seafood restaurant that has been delighting locals with its award-winning oysters and other coastal delicacies for over 35 years.
Out of Town
For those willing to venture slightly outside of Deal, the Zetland Arms in Kingsdown presents a beautifully refurbished setting with an elevated coastal menu, featuring delights such as crab rarebit and fresh mussels. Additionally, the Updown Farmhouse offers a unique dining experience in a 17th-century farmhouse, where owners focus on open-fire cooking and locally sourced ingredients.
