Food & Beer Culture

In Whitstable on the north coast, oysters have been a local hallmark for centuries. They pair well with a dark beer like stout or porter, but also with a dry Kentish Ale, whose bitterness balances the brininess of the shellfish. To try it, head to the harbor quarter for the fish stalls and the pubs right next door.

The lamb from Romney Marsh, a flat marshland on the south coast, has a reputation all its own. The meat is tender and lightly salty from the marsh grass. Kentish Strong Ale, with its toffee notes, complements the roast juices without overpowering the meat.

No pub visit is complete without a Ploughman's Lunch, a classic cold spread: bread, cheese, pickles, an apple. A malty ale pairs better with a sharp cheddar or blue cheese than a pilsner would, since the sweetness counters the tang and the hops cut through the richness of the cheese. The nuts come from the area too, as Kent is known for cobnuts, a type of hazelnut.

A culture built around pub and hop defines the region. Many towns celebrate the hop harvest in September, with processions, Morris dancers, and beer. The Hop Festival in Faversham is one example. Brewers once invited the hop pickers to celebrate the end of harvest; today, it's the pub that does the inviting.

Drinking here means pints and half-pints, unhurried, at the bar or a wooden table. The custom is to keep the round going: everyone takes a turn buying. Designated drivers go for a non-alcoholic option, and most pubs now carry one.