What captivates me immediately about The Goods Shed in Canterbury, is the hum of its marketplace and the clink of glasses from its adjoining restaurant, promising a meal deeply rooted in its surroundings. This isn’t just dining; it’s an immersion into Kent’s vibrant produce, thoughtfully brought to life.
The whipped cod's roe with focaccia set the tone - silky, briny roe coating your palate with a gentle complexity, complemented by the focaccia, warmed to perfection. Indulgence and simplicity—showing how unassuming ingredients, when done right, can shine.
The butternut squash with almonds and crispy sage was tender yet robust, its natural sweetness heightened by the nuttiness of toasted almonds. A dusting of crispy sage offered an aromatic crunch, while brown butter pooled at the base of the dish, adding a lush, nutty depth.
And then, the showstopper: whole brill with cockles in dill butter sauce. This is where the kitchen truly flexes. The brill’s subtle sweetness paired harmoniously with the saline pop of cockles, all bathed in a buttery, herb-laced sauce that didn’t so much coat the fish as it did embrace it. This dish speaks of the sea and the shore in a language any diner can understand.
A Trebbiano white wine was the lunch companion—a crisp yet versatile choice. Its citrus and mineral notes cut through the richness of the butter and complemented the seafood’s natural elegance without overpowering the subtleties of the meal.
From the careful sourcing to the delicate execution, this is food that celebrates not just where it’s from, but what it can be. A destination worth savouring.
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