Quince is the new restaurant by chefs Ben Hughes and Rafa Lopez, in Westgate on Sea, north Kent

Quince is the new restaurant from Goods Shed alumni Rafael Lopez and Ben Hughes opening in Westgate, north Kent, on 27 May

Reservations via www.quincewestgate.co.uk
Instagram @quince_westgate

Quince is the new restaurant by chefs and co-owners Ben Hughes and Rafael Lopez. Having spent years working together at The Goods Shed in Canterbury, this is the duo’s first restaurant launch.

Launching on Friday 27 May, Quince is on Westgate’s Station Road, just 10 minutes from the north Kent Coast and within 15 minutes of many of the restaurant’s produce suppliers. The bistro-style restaurant has 32 covers and will serve British ingredients, mostly from Kentish farms, with a southern Mediterranean flair, alongside a small list of English and other world-class wines, curated by Clive Barlow, Master of Wine.

Ben and Rafa have known each other for years, having spent the last five years working together at The Goods Shed, which under Rafa as its Head Chef for twenty years, became one of the pioneers of the farm to table movement in the UK. This market and ingredient led philosophy will continue at Quince, with the team working closely with day boat fisherman on the Kent and West Coast for seafood and fish, the Quex Estate Sussex beef and lamb, Longland Farm duck, sourdough from Staple Stores, and local farmers for vegetables and fruit.

The strong kitchen team are joined by Ben’s wife Portia heading up Front of House and by recruits in both back and front of house from The Goods Shed and Sargasso, in nearby Margate.

The menu is a happy marriage of north and south European ideals and food; Rafa will reach for the olive oil, while Ben the butter, resulting in a menu that feels comfortingly familiar and is full of Mediterranean warmth.

Sample launch menu

Oysters, rhubarb and dill
Staple Stores sourdough and butter

Braised cuttlefish, hazelnuts, lovage
Sevenscore asparagus, black truffle, hollandaise
Pork, wild garlic and liver terrine, toast, fermented wild garlic
Herb, beetroot and apple salad, crisp duck egg

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Wild bass, fennel gratin, anchoïade
Longland Farm duck, cos lettuce, PX and lentils
Lamb, courgette, mint & aioli
St George mushroom gougère, asparagus and Lord of the Hundreds

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Raw cream, strawberry, elderflower & lemon balm
Valhrona chocolate mousse, raspberries, tuille
Goats curd parfait, honeycomb & rhubarb
Cote Hill Lindum, quince, crackers

-ends-

For more information, please contact Hannah Blake at The Dining Room on 07730 039361 or hannah@thediningroompr.co.uk

Notes to editors

Opening hours:
Wednesday: 18.00 - 21.00
Thurs – Saturday: 12.00 -1500 and 18.00 - 21.00
Sunday: 12 -15.00

Reservations via www.quincewestgate.co.uk Instagram @quince_westgate