Sunday Brunch Menu

Here it is, our menu for Brunch next weekend.  Book now by following this link!

As spring is finally arriving, we’re saying goodbye to some winter lovelies, sothis menu celebrates the outgoing root veg in our salsify fritters and the last of the pears and the incoming seafood with our luxurious crab macaroni cheese, with wild garlic also making it’s first appearance in

our first course.

The rye bread will be from the awesome Dockers on Folkestone’s Harbour Arm, which opens on 24th March for the 2018 season and you’ll be seeing more of us there as the season unfolds – watch this space!

As always, we’ll be serving delicious Debonair Tea with every course, including our very popular Ruby Chai infused Bloody Mary – as featured on the Debonair Tea Company blog!


Book now by following this link!

Rhubarb and Dark Chocolate Layer Cake Recipe

I made this dessert first for a Nordic Supper Club at The Good Shed in Canterbury with Cockles and it was a huge success.  Beautiful local rhubarb has just come into season and the delicate bright pink stems are just so beautiful. Layer cakes are a bit of a thing in Sweden, sponge and fruit and tons of whipped cream, so here was a perfect excuse.  I tweaked the recipe, made a vegan version of the sponge and created a coconut cream option for our Mothers Day Lunch and I can honestly say that the vegan version is better.  Here’s the recipe.

Serves 8

Orange and Polenta Sponge:

  • 3/4 cup. polenta / 120g
  • 3/4 cup. ground almonds / 90g
  • 3/4 cup. gluten-free plain flour / 140g
  • 2 tsp baking powder
  • 3/4 cup. unsweetened almond milk / 180ml
  • 1/2 cup. melted coconut oil / 120ml
  • 1/2 cup. caster sugar
  • 1/4 cup. orange juice / 60ml

Pre-heat oven to 180 centigrade

Grease and line 2 x 20cm cake tins

Mix the dry ingredients together in 1 bowl and the wet ingredients in another, then whisk to combine the two.

Pour half the mixture into each cake tin and bake for approx 15-20 minutes into a skewer comes out clean.

Rhubarb and dark chocolate layer cake

Chocolate Ganache:

  • 100g dark chocolate
  • 50g coconut oil
  • 120ml almond milk
  • 100g soft brown sugar

Break up chocolate and coconut oil in a bowl

Stir sugar and milk together in a pan over a low heat until sugar has dissolved, bring to a boil and then immediately remove from the heat.

Pour sugar/milk over chocolate/coconut oil and leave to stand for one minute.

Stir it all together until all the oil and chocolate has melted.

Use a whisk to drip the chocolate over the cooled sponges and leave to set



  • 400g rhubarb, trimmed and cut into 6cm lengths
  • 170g caster sugar

Preheat oven to 180 centigrade

Lay rhubarb on a baking tray, sprinkle sugar over

Put in oven for approx 10 mins, till just soft



  • 600ml double cream
  • 1 vanilla pod

Scrape vanilla pod into cream and whisk till it forms firm peaks


Assembling cake:

Put one layer of sponge on plate

Spoon rhubarb onto sponge and also spoon some of the syrup over the sponge

Pipe or spoon the cream on top of the rhubarb

Gently lay the top layer of sponge on top



We like to sprinkle bee pollen (not vegan!) and lingonberry powder over the cake for some honey tones and sharpness – but it is delicious without any fancy additions!







Mothers’ Day

East Cliff Kitchen had a particular reason for celebrating Mothers Day.  Cherry started the award-winning Paramour Pie Club (our previous incarnation) when she became a mother herself and she suddenly developed a hankering to feed the world! But before any of that, she was taught how to cook by her own mother – an epic chef in her own right (and one half of Truluck & Heaven).  Jenny Truluck was responsible for the fish pie recipe on our menu and was the inspiration and consultant for everything else.  She is awesome.

We had such a lovely day celebrating all the wonderful women in our lives with delicious food and drink, including a couple of Pie Club specials!