This cute and jovial eatery is reason enough to make a break for the coast
As summer looms, and with it the urge to stampede towards the edges of Britain in search of paddling opportunities, I proffer another coastal dining idea: Willy’s in Margate – and, yes, that name does have about it something of the naughty seaside postcard. Tucked away in the back of Margate House hotel on Dalby Square, a few minutes’ walk from the seafront, Willy’s is a blur of frilly red-and-pink seaside adorableness. It’s cool, cute and jovial, with pork scratchings and apple chutney on the menu, as well as black pudding scotch eggs, sticky toffee pudding and Sunday lunches of beef rump and baked cauliflower cheese. This menu is short, intentional and hearty, rather than airy-fairy, and it chortles in the face of small plates.
But, for the foodie/sippy crowd, the signifiers are all here: there’s a paper plane and a penicillin on the cocktail menu, throwbacks to New York’s iconic Milk and Honey bar. There are three Olivier Pithon natural wines from Roussillon on the short list, which as a whole leans towards natural and low-intervention bottles from France, Spain and Italy. Most tellingly, the chef is Mark O’Brien, who worked with Robin Gill at the Dairy in London and at Samphire in nearby Whitstable before making this little nook his home, and who earlier this year reached the final three of MasterChef: The Professionals. Willy’s is clearly run by a team that knows about nice things.
