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The Pearson’s Arms in Whitstable is launching its winter menu. After a chilly walk along the sea front you can be welcomed into this cosy pub, pull up a chair by the fireside and let the Pearson’s Arms do the rest.
The Pearson’s Arms is famous for its fresh locally sourced seafood. There are some particularly special additions to the menu including hand-dived roast scallops to start your meal, with salt baked celeriac, crisp parma ham and a pistachio crumb. Diners with a culinary curiosity can choose the roast wood pigeon served with baby beets, confit pigeon bon bon, roast hazelnuts and a plum puree. Classic starter options include butternut squash soup, prawn and crayfish cocktail, goats cheese salad, crab spring roll and mussels served in a Kentish white wine marinere.
Keeping it local, the Whitstable Bay beer battered fish and the triple cooked chips (voted the best in Kent) isn’t just a regular Friday favourite, but a nostalgic nod to the vintage British fish supper truly complementing the seaside setting. Other dishes on offer include the Dover sole, smoked haddock fillet and Pearson’s very own fish pie. For a more hearty meal to warm the cockles diners can choose the slow braised beef brisket with creamed potatoes, smoked carrot puree, buttered spinach, crisp shallot rings in a red wine jus, along with the 42 day aged sirloin steak, crisp belly of pork, roast venison and homemade beef burger. For vegetarians it’s the roast butternut squash with chickpea harissa.
The cosy comforting winter feeling is enhanced by the Pearson’s new indulgent puddings. Leading the way is the perfect combination of Kentish apple and blackberry crumble with crème Anglaise, a perfectly satisfying end to the meal. Love chocolate? Then the dark chocolate tart with Kentish cherries is a treat for anyone with a sweet tooth. There’s a glazed banana cake with chocolate snow, pannacotta or white chocolate cheesecake to choose from.
Leading up to the end of the year diners will receive a coupon entitling them to 20 per cent off food and drink on a return visit in January and February.
Together with head chef James Drake, Richard Phillips has brought a fresh twist to these time honoured plates. Richard says, “James and I chose to use only seasonal ingredients to ensure every dish is fresh and tastes its best. We source local produce wherever we can but our priority is on selecting the best quality, so if that’s local produce - which it often is - then great, but we also source from elsewhere.”
The Pearson’s Arms is located on the seafront in Whitstable, and is known for its welcoming cosy feel and quality food and drink. The bar serves real ales and fine wines, and the restaurant has a wholesome menu of locally sourced seasonal foods.
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