Few places are quite as defined by a single ingredient as Whitstable. The Romans loved the plump local oysters so much that they sent shipments of them back to Rome, and the Whitstable Oyster Company has been fishing Royal Whitstable Natives from the same beds since the 1400s. While the food scene here goes much further than the local bivalves, this is first and foremost a seafood place, which trades heavily on its history at spots like the pastel-pink Wheelers, founded in 1856. But Whitstable chefs are also well-placed to access the best farmed and foraged ingredients in the Garden of England. That partly explains why, unlike Margate’s exciting but largely nascent food scene along the coast for example, many of Whitstable’s leading lights have been quietly doing their thing for decades – like George Begg at Samphire, or Stephen Harris at The Sportsman, the legendary locavore boozer just out of town. No fripperies or excessive trendiness here, then – just the good stuff, done just right.