The story
Rocksalt brings a focused Modern British cuisine to Folkestone, perched cantilevered over the working harbour where a curved glass wall captures the English Channel. Sir Roger De Haan and his son Josh established the venue in 2011 to showcase South Coast waters and Kentish marshland farms without unnecessary complication. The kitchen still follows that original directive, treating provenance and simplicity as equal priorities. Day boats drop their catch along the quay, so the menu shifts daily with the tide.
Executive Head Chef Marcin Szelag steers a Modern British kitchen that trims back heavy sauces to let regional ingredients carry the weight. Regular orders include Rye Bay scallops paired with Stanhill Farm sweetcorn and black garlic, or the grass-fed 32-day dry-aged beef fillet served with braised shallots. The daily selection often features Folkestone crab, rye bay skate wing, and pickled mussels drawn straight from local waters. This disciplined focus on seasonal supply has secured two AA Rosettes for culinary excellence.
The main restaurant offers a smart but relaxed layout, while a dedicated wine bar occupies the upper level facing the water. Summer service spills onto sun-drenched terrace tables positioned near the harbour promenade and the restored railway viaduct. Evening bookings frequently extend to later slots, allowing guests to enjoy the late set menu alongside changing twilight views. Those seeking closer interaction with the cooks can reserve a seat at the central banquette for a six-course seafood tasting.
Recognition
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