insideKENT Magazine Issue 27 - June 2014 | Page 61

FOOD+DRINK

L O C A L

G E M

THE CORNER HOUSE

by Gemma Dunn

WHAT DO YOU GET WHEN YOU CROSS A TALENTED, LONDON-TRAINED CHEF WITH A HISTORIC KENT
VILLAGE? THE CORNER HOUSE IN MINSTER, THAT'S WHAT. FRONTED BY HEAD CHEF, MATT SWORDER,
A CULINARY EXPERT RENOWNED FOR STINTS AT GORDAN RAMSAY'S LA NOISETTE, LES DEUX SALONS
AND BISTRO UNION IN LONDON, THIS INDEPENDENT RESTAURANT WITH ROOMS WILL CELEBRATE
ITS FIRST BIRTHDAY THIS JUNE, AND IT'S ALREADY ONE TO BEAT. FROM NOSTALGIC CHARM TO
EXQUISITE BRITISH CUISINE, IT HAS IT ALL, BUT EXCEEDING THAT, IT'S MATT'S DEDICATION TO 'SUPPORT
LOCAL' THAT TAKES THIS EAST KENT EATERY FROM ORDINARY TO EXTRAORDINARY.

Nestled in the historic village of Minster, near
Ramsgate, The Corner House has frequented a
number of roles in its time, including housing
three workers' cottages, a tearoom, local shop,
café, and most recently, restaurants – one of
which was owned by Matt's father in the 80s
and 90s.
Since taking up his post as head chef one
year ago, Matt has transformed this historic build
into a thriving new restaurant and rooms, with a
penchant for all things local. And after only hearing
fantastic things about The Corner House, naturally
I didn't take much convincing to up sticks and
discover the venue for myself.
Starting the evening with a glass or two of
Biddenden Vineyards' multi-award-winning
Gribble Bridge Rosé, my guest and I were
welcomed by an attentive team and the most
incredible waft of freshly cooked bread – which
I can concur, tasted as good as it smelt.
Enjoying the nostalgia, I was pleased to
learn Matt's innovative menus are playfully
displayed inside schoolbooks (cut-out-and-stickin style), which really is genius, as it's certainly
the happiest I've ever been to lay my hands on
a school textbook!
Committed to serving quality British fare,
The Corner House makes all of its dishes from
scratch, changing its menus depending on
season and availability of ingredients. Sourcing
as much as possible from local Kent suppliers,
the culinary team particularly excels in its bid to
advocate locally produced food and drink.
Therefore, having visited amid the throes
of the British asparagus season, it seemed only
fitting that this sustainable restaurant had
incorporated the perennial plant species in a
number of its dishes. A highlight in the foodie
calendar – and now mine – I opted for The Cor er
n

House's delicious starter of local, full-flavoured
asparagus spears, sourced from a local supplier
in Minster, and served with a delectable truffle
hollandaise.
Meanwhile, my guest chose old-school
favourite, chicken liver parfait. Yet, served à la
The Corner House, this timeless smooth
entrée was anything but routine, perfectly paired
with toasted bread and a fragrant port jelly.
A 28-day matured show-stopping steak
was my main of choice, comprising of a garlicinfused sirloin from local Kent butchers, J.C.
Rook & Sons, and triple-cooked chips. To
accompany, homemade condiments – authentic
tomato ketchup and an adaptation of age-old
classic, mushroom ketchup.
My guest followed up with a herb-crusted
loin of cod, sourced from prized Broadstairs
fishmonger, Fruits de Mer. Served with mashed
potato, a spattering of pancetta and a silky tomato
fish cream sauce, the fusion of flavours and
textures combined to offer a well-balanced,
winning dish.
Now onto the third and final course, and
I'd recently made a discovery that may well see
me guilt-free in my pursuit of sweet treats from
here on out. And that is, 'desserts' spells
'stressed' backwards. It could just be a
coincidence, but it's rather ironic we ten BF