A Little Bit Food Co have launched a new range of three Vegan Mayos; Mixed Herb Vegan Mayo, Lemon & Herb Vegan Mayo and Roasted Garlic & Herb Vegan Mayo. The new

We catch up with one of Kent’s top chefs Robert Taylor from award-winning The Compasses Inn, Crundale for our June Meet the Chef feature. Where did you train? So officially I trained

Construction is still but slowly progressing amid the nationwide lockdown and the official opening of the 130-bed Hampton by Hilton hotel still planned for 2021. Independent of the new Slatters hotel and

Old Dairy Brewery have announced the arrival of a new beer to pay tribute to the NHS. The special addition ‘Frontline’, is a 3.8% pale ale and comes served in an aptly

insideKENT catches up with resident artist Rachel Arif who has been keeping herself busy during lockdown. Rachels work is known for its Turneresque aesthetic so these new works are slightly different in

Whether you’re dreaming of where you’d rather be or planning a post-lockdown  getaway, Seaside Finolhu’s Beach Bubble is the perfect place for secluded stays and romantic reunions.  Located on a long, private sandbank,

In anticipation of the Government’s relaxation of lockdown measures Port Lympne Hotel & Reserve and Howletts Wild Animal Park are preparing to reopen to day visitors in the very near future. Both

Historic England is calling on people across the South East to share images that document their experience of seven days in “Lockdown”. Ten contemporary artists from across the nation, including two based in the

Though the golf industry is facing challenging times at present, Golf in Kent has embraced the recent news that The 149th Open will be held at Royal St George’s in 2021 following the

Shepherd Neame has provided a much-needed boost for local hop growers this week, by placing a bumper order for Kentish hops. Following shifts in production requirements prompted by the ongoing Covid-19 situation, the

If your home is feeling too small, too cluttered, too much like hard work, it can definitely be tempting to look elsewhere. Yet moving is hard work too. It’s expensive and messy

What led you to becoming a chef?  I grew up in Russia, where I studied music and textile engineering before emigrating to the UK. I didn’t speak the language when I arrived,