Why is Kent a Chef’s Dream?

Known as the Garden of England, Kent is a region that any chef would be lucky to call home. Its rich landscape, proximity to the coast, and deep agricultural roots make it one of the most abundant larders in the country. For chefs like Shane Hughes, Chef Patron at The Toll Bridge in Sandwich, this bounty isn’t just inspiring—it’s the foundation of everything that leaves the kitchen.

Kent’s Natural Pantry

Kent’s reputation as the Garden of England is well earned. Its fertile soils produce some of the country’s best fruit, vegetables, and grains, while its coastal location provides access to exceptional fish and seafood. For a chef with a classical approach and a love for seasonality, it’s the perfect setting.

“Cooking starts with the ingredients,” Shane explains. “When you have access to produce that’s fresh, seasonal, and local, half the work is already done. The quality speaks for itself.”

From asparagus in spring to wild game and sea trout in autumn, Kent offers ingredients that reflect the natural rhythm of the seasons—something that Shane and his team embrace in every dish.

A Bounty from Land and Sea

The diversity of Kent’s landscape allows for a balance of flavours and ingredients that few regions can match.

• Wild Game: Kent’s rolling countryside is home to venison, pheasant, partridge, and rabbit—ingredients that bring deep, rich flavours to autumn and winter menus. “Game is something I’m really excited to bring back to the table,” Shane says. “It’s a product that demands skill and care but rewards you with incredible depth.”

• Fresh Fish and Seafood: With its coastline stretching along the North Sea, Kent boasts access to wild fish and seafood that are as fresh as they come. From wild sea trout to oysters and Dover sole, the region’s waters provide a variety of ingredients that reflect both simplicity and sophistication.

• Garden Produce: Kent’s vegetable farms and orchards deliver an abundance of seasonal favourites, from tender broad beans and peas to apples, cherries, and plums. “We’re lucky to be in a region where everything is at our fingertips. Local vegetables at their peak can elevate a dish just as much as the protein on the plate.”

  
  

Seasonality: Letting Ingredients Shine

For Shane, the philosophy is simple: use the best ingredients when they’re at their best. This is what makes cooking in Kent such a pleasure.

“Seasons dictate the way we cook. There’s no point in using asparagus in November or strawberries in January when they’re lifeless. But when you taste them at their peak, they’re unbeatable. A perfectly cooked spear of spring asparagus, finished with a little butter and salt—that’s cooking at its purest.”

This focus on seasonality ensures the menu at The Toll Bridge will always feel fresh, relevant, and connected to the land and sea surrounding it.

Kent’s Producers: A Partnership of Trust

Behind every great dish is a network of suppliers who share the same commitment to quality. For Shane, working closely with local producers is not just practical—it’s personal.

“You develop relationships with suppliers who care as much about their produce as you do about cooking it. They’re the unsung heroes of what we do. Whether it’s a farmer who knows when the broad beans are at their sweetest or a fishmonger who’ll call to say the day’s catch is something special, those connections make all the difference.”

By sourcing locally, The Toll Bridge not only supports Kent’s producers but reduces food miles and ensures the freshest ingredients arrive on the plate.

The Garden of England on a Plate

The Toll Bridge’s location in Sandwich—surrounded by countryside and minutes from the coast—offers a setting that’s as inspiring as the produce itself. Shane and his team are committed to showcasing this abundance with a menu that evolves throughout the year.

“It’s not about reinventing the wheel,” Shane says. “It’s about treating these incredible ingredients with the respect they deserve—cooking them properly and letting their flavours take centre stage.”

For diners, that means plates that feel deeply connected to the place they’re eating: wild fish from the Kent coast, game from nearby estates, and vegetables grown just a few miles away. It’s a celebration of everything that makes the Garden of England so special.

Why Kent Inspires Us

The beauty of cooking in Kent lies in its variety, seasonality, and sheer quality. Whether it’s the sweetness of summer cherries, the richness of winter venison, or the clean, briny flavour of a perfectly fresh oyster, Kent’s produce offers endless possibilities.

At The Toll Bridge, this bounty shapes not only the dishes on the menu but the philosophy in the kitchen—one rooted in simplicity, care, and a deep respect for ingredients.

For Shane Hughes, Kent isn’t just a place to cook—it’s a place to be inspired, every single day.

Discover the flavours of Kent at The Toll Bridge, where every plate is a celebration of the Garden of England.

Book your table and experience it for yourself.