BITE CLUB REVIEW: The Yarrow, Broadstairs
A fantastic meal proving that quality doesn’t have to cost the world
It’s always brilliant to be completely surprised by a meal. Sat in the grounds of the East Kent Colleges Group Broadstairs Campus, The Yarrow Hotel is unique.
It has long been known to offer the hospitality industry’s future leaders the opportunity to work alongside skilled professional staff. Head chef Tim Cooper and sous chef Ellie Boyce (both proud graduates of The Yarrow) have created a menu that rivals any in the area.
Stopping in for a late-summer lunch, the modern dining room is open and airy, with a connecting balcony overlooking the terrace and gardens. While the economic offer of three courses for £21.50 was unexpected, what followed was simply beautiful.
To start, we opted for the generous portion of gin-cured salmon, with a herb crème fraîche, croûtes and salad. The tasty salmon was a joy. We also had the burrata with heirloom tomatoes, compressed cucumber and pangrattato crumb.
Alongside a glass of Ventoz Vinho Verde from Portugal (£6.40) and a Chapel Down Bachus from Kent (£8.60), our light starters were followed by flavoursome main courses. Beautifully pan-fried cod with pickled sea vegetables, salty samphire in a brown butter and caper dressing.
Across the table, the roasted chicken breast with deeply savoury confit chicken bon bon, hispi cabbage, green beans and a rich Madeira sauce.
We went wild on the sides (£5 each) with the garlic bbq tenderstem broccoli - two flavours that you wouldn’t think work, but it does - and the crispy, smashed potatoes with spicy sriracha mayonnaise. The round things off, we had the toasted coconut semifreddo, compressed tropical fruit and zinging lime crumble. Fantastic.
