Broadstairs is potentially the most charming of the seaside towns along the stretch of coast between Margate and Dover, so it’s good to see a serious restaurant opening in the town. The emphasis is on proper food and wine rather than bottles of San Miguel, sangria and tapas clichés – yes, there are plates of patatas bravas and pans of paella, but you’re unlikely to see battered squid rings or boiled mussels. Daily dishes are dictated by what’s available that day from day boats and local producers, so pitch up at the bar or sit at rustic tables and sample fat succulent scallops, a robust dish of sobrasada sausage with chickpeas and spinach, terrific slow-cooked ox cheek or wild rabbit, before sampling chocolate and almond torte with honeycomb ice cream.