The story
Buoy and Oyster in Margate brings modern British cooking to the coast through a straightforward approach that values freshness over pretence. Owner and head chef Simon Morriss works alongside Craig Edgell to shape a kitchen that prioritises seasonal Kent ingredients. Their AA two Rosette recognition reflects this consistent focus on quality rather than complex theatrics. The brigade prepares everything from simple fish and chips to carefully plated seafood platters.
Guests gather around the central seafood bar where freshly shucked oysters sit beside tall glasses of Bloody Mary. The room maintains a relaxed rhythm that matches its beachfront position along High Street. Upstairs, four design led apartments offer direct views of the water for visitors who wish to extend their stay. The layout comfortably accommodates larger groups while keeping the energy grounded and conversational.
A five course tasting menu highlights the coastal kitchen’s commitment to local sourcing during the autumn months. Diners select wine flights that complement Kent harvest ingredients prepared across three courses. Mussels arrive as unlimited refills on Wednesday evenings while traditional roast specials rotate through September and April. This measured approach to Modern British cuisine keeps every plate rooted in regional availability.
Recognition
Ambience
Details
Location
