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Our Food Ethos

PLOT TO PLATE • FIELD TO FORK • GRAIN TO GLASS

Here at The Ferry House we’re firmly of the belief that local is best – and you don’t get much more local than your own back garden. Taking ‘pride of plate’ on our menus is the bountiful produce from our large Kitchen Garden, beef and game from our family-farm and local estate, plus award-winning spirits, distilled from our own grains. What we can’t grow, farm or forage, we source from a handpicked selection of Kent’s best local producers.

PLOT TO PLATE

Fruits, veg & botanicals from our Kitchen Garden, grown & cropped daily by our own green fingers.

FIELD TO FORK

Salt-marsh grazed beef, our free range game & foraged treasures from the shoreline & hedgerows.

GRAIN TO GLASS

Our family-farm grain, distilled by the Coper Rivet Distillery into award-winning gin, vodka & whisky.

PLOT TO PLATE

Back in 2013 our Kitchen Garden was born from one, humble lettuce bed. Today it’s over an acre of lovingly cultivated beds of asparagus, greens, squash and herbs - and more besides! There’s also a polytunnel bursting with tomatoes, peppers, beans and more, a large fruit cage, greenhouse and a wonderfully wild ‘Secret Orchard.’

Our Head Gardener, Natalie, and her team work together closely with our chefs, cropping daily to provide fresh, delicious and seasonal produce year-round. You’ll find it ‘cropping up’ everywhere on our menus - from mains and desserts, to jams and drinks.

Kitchen Garden

FIELD TO FORK

All of our beef comes from our family’s farm at Eastchurch. We have been farming here since 1968 and currently have over 2000 cattle grazing the salt marshes at the nearby Elmley Nature Reserve. It’s matured for 28 days to ensure a mouth-watering taste and texture.

The game bird meat served at The Ferry House is from our family shoot on the Harty Estate. We shoot weekly through the season and always prep the birds ourselves, so we are prestigiously proud of the quality. Our Head Chef James Pilcher often home-smokes game, so look out for that on the menu.

All our eggs are certified free-range, again this is a family affair with a flock of 100 ‘Harty Hens’ to supply us year-round. The chefs are also regularly rummaging along our edible shoreline and in our Harty hedges, not just for the food menu but for the herbs and botanicals in our cocktails and mocktails.

GRAIN TO GLASS

As if serving up our own beef, game and Kitchen Garden produce isn’t enough... We even serve home-grown spirits!

Our family farm grows three types of grain, which when harvested is taken down to Chatham's Copper Rivet Distillery to be turned into their award-winning gins, vodka and whisky. We’re proud to bring these outstanding artisan spirits full circle from the farm, back to the bar.

Don’t forget to ask for a peek at the bottle at the bar, so you can see what year’s harvest your tipple is distilled from.

And the spent grain from the distillery? To reduce the carbon footprint of our herd, this comes back to the family-farm to feed our cattle during the winter months.

Proud Member of Produced In Kent

I have always triumphed local produce here at The Ferry House, so it was a natural progression for us to join ‘Produced in Kent’ - an organisation formed to help promote local produce, and to shout the message that local is best! By eating local produce, you are keeping the local economy alive, and there is no denying that Kent has a lot of fabulous food to offer. We already use a lot of Kent’s best produce, and we aim to increase this as much as possible by sourcing any products we don’t home produce from within a 30 mile radius.

Alex Burden
Owner