An ex-Squeeze member and former manager of 90s band Garbage have created quite the dream team with an acclaimed Kent chef, writes Marijke Hall

With an ex-Squeeze member and music industry veteran behind the sounds and a top chef serving up the food, it’s no wonder Eats ‘n’ Beats in Ramsgate (@eatsnbeatscafe) is proving such a hit.

The Addington Street venue has become quite the place to be on a Friday night, with live music from emerging artists teamed with a menu offering deletable tapas and sharing plates.

Husband and wife team of Keith Wilkinson, previously of Squeeze, and Meredith Cork, founder of Yellow Brick Music and previous manager of Garbage, run the cafe and organise the music.

And chef Bruce Stratford (@nomada_ramsgate), who has an extensive culinary background working at many of Kent’s most acclaimed restaurants, provides the food.

He admits taking on the gig has meant coming out of his shell, no longer out of sight in a kitchen.

Instead he’s creating his dishes behind the bar, with just two induction hobs, running plates and chatting to customers.

Stratford first started working with Eats ‘n’ Beats during lockdown, serving up a fine dining take away menu.

He’d previously worked in restaurants including Wyatt and Jones in Broadstairs, Margate’s Bottega Caruso and the Frog and Scot in Deal.

But deciding to go freelance, working under the business name Nomada, he now works on a range of projects, including Eats ‘n’ Beats.

“I went freelance but then lockdown came so I had to think on my feet,” he admits.

“I got together with these guys two years ago and was doing a weekly taco pop-up. I was also doing events at the Ravensgate Arms at the boating pool.

“Then lockdown happened again and they were kind enough to let me do a fine dining takeaway on Saturday evenings until we were allowed to reopen.

“And when we reopened, where before it used to be a cafe just doing paninis and coffee, they decided that I stay on and start doing tapas and sharing plates, with a decent wine list.”

He admits the kitchen space is tiny - so small he preps food at home and brings it to the venue to cook - but that the tapas and sharing plates style of dining is proving a hit.

He says it’s completely different to the places he’s worked before.

“I’d usually be stuck away in the kitchen whereas here I’m behind the bar cooking, I run all the plates, I’m there interacting with customers which is a far cry from being in the kitchen where you might get a message saying whether they liked something or not.

“So the interaction and feedback is constantly coming back to me now. It helps bring you out of your shell because for the first time you're dealing with people properly.

“People like that, they feel special. I’m coming out and putting food in front of them, telling them what they’ve got - they enjoy the attentiveness.”

He says the music side of things is managed by Keith and Meredith, industry veterans with extensive experience in the industry.

They recently had music from Wyatt Riot (@wyatt_riot_music) for his album launch as well as an EP launch by Reema (@reemamusic) with Robin and the Goblins (@robinandthegoblins) coming all the way from Berlin to perform at the event.

“They get different artists who aren’t just doing covers,” Stratford explains. “So people with original music who are trying to get their music out there.

“It’s all reasonably eclectic and people really like the place.”

There’s also a monthly poet night in addition to the live music Fridays. We suggest you check it out.

Opening hours are Friday 4pm-9pm, Saturday 12pm-9pm and Sunday 12pm-4pm.