Seasonal Dining at The Ferry House

Working towards our ethos of showcasing the very best of Kent in our menus and bar offering, we're now serving Canterbury Ales as well as more local wines by the glass for more people to enjoy.

Our chefs have already been thinking of ways to incorporate the ales into our menus, so keep your eyes peeled for a brand new dessert with the tipple taking centre stage. Spring foraging means we're out collecting produce from our gardens, hedgerows and shorelines, with nettles, wild garlic, pine, elderflower and sea beet ready to pick as well as rhubarb making an appearance in the kitchen garden.

All this makes for as busy kitchen team, conjuring up ideas as to how to use all this wonderful, fresh, local produce in our spring menus.

Read about our food ethos: https://www.theferryhouse.co.uk/country-restaurant-kent/food-ethos/