“…having a bottle of beer or, dare I say it, fizz alongside your breakfast sarnie is a ‘can do’ rather than a ‘should you?’.”

We are a stoic bunch, in general, us lot. But the wind and sea spray bellowing off the Channel will test the hardiest and hungriest of any of us.

Imagine our surprise when a sizeable, but fast-moving, queue of brunch hunters gave short shrift to Poseidon and waited for a seat inside the Deal Pier Kitchen (@dealpierkitchen), which, as you’d probably imagine, is at the end of Deal Pier.

The airy, exposed-wood-clad and ocean-green-tiled restaurant, with windows over the open sea, is buzzing. The theatre-style kitchen dishes out lovely-looking plates that subtly move from breakfast (served until midday) through to brunch and lunch simultaneously. It’s a quirky, relaxed and almost holidaying atmosphere and having a bottle of beer or, dare I say it, fizz alongside your breakfast sarnie is a ‘can do’ rather than a ‘should you?’.

Opening in January 2019, its reputation for brunching has been growing among locals and weekend trippers alike and has featured in a bunch of national media outlets. But we can’t believe what they say about most things, so we had to go and try it for ourselves.

Championing local-sourced ingredients, including lobster (in-season), we simply had to opt for the lobster and crayfish Benedict, complete with two soft poached eggs, that stirred a jealousy among the table. The lemon-butter-poached Atlantic lobster and crayfish slice nestled on fluffy toasted muffins and drizzled in a velvet hollandaise sauce: banging. And with a choice portion of wilted greens on the side - just to keep a check on the extravagance - this is brunch completed.

Our guest went more lunch than brunch with the cauliflower steak in cheese sauce, toasted hazelnut and granary crumb, served with a small structure of crispy-skinned brick chips. One of the great number of veggie, vegan and gluten-free options available.

As with any brilliant meal, you have the ‘Bullseye Moment’... look at what you could have won. Next time - and there will be a next time - the creamy steak and mushroom stroganoff pie, or the milk-poached hake and tenderstem broccoli frittata will definitely be getting a whirl.