Food + Drink

Pork & Co


Since opening its doors in spring of this year, Canterbury-based food shop, Pork & Co., has certainly kept to its promise of serving ‘the finest pork you ever did have’. Five months down the line and this popular haunt not only remains the talk of town, but it continues to attract hoards of pork-seeking customers daily and has beaten off competition to secure the number one spot on TripAdvisor. So what is its secret? A firm believer of investigative (food-based) journalism, there was only one way to find out.

by Gemma Dunn

A clear indicator of Pork & Co.’s soaring success is the fact it’s fronted by local restaurateur, Sam Deeson. Having already established neighbouring British restaurant, Deeson’s, Sam saw a gap in the market and snapped up this Cathedral-owned site to embark on his latest venture. Appointing Danny Staples as manager, this foodie duo have since proved they certainly know how to roast a pig – and then some.

Located in the former site of the Shake Shed, the pulled pork concept initially stemmed from Sam’s dampened experiences of a festival-induced traditional hog roast. Wanting to up the ante, he went one better and quite literally set up shop serving quality pulled pork – but with all of the trimmings.

Following on from what the team already do at Deeson’s, Pork & Co. uses free range, rare-breed (happy) pigs from its own smallholding and two Kentish farmers. The takeaway-only shop gets through an entire roast pig every day, which sounds a lot but is an entirely understandable notion once you’ve tried and tested the full shebang.



A showstopper, its 14-hour slow roasted pulled pork is juicy and meltingly tender, met with soft, handcrafted brioche buns; a selection of homemade slaws; toppings; and the ultimate staple, pork crackling. Toppings include anything from black pudding to stuffing, while slaws feature chilli, dry, red and house. What’s more, a homemade, 24-hour-marinated apple butter, apple or barbecue sauce seals the deal on this perfected concoction.

As well as hog roast and pulled pork, Pork & Co. also sells porchetta, a selection of scotch eggs, salads and delectable sausage rolls.


A refreshing concept, the venue injects a London vibe to the cobbled streets of Canterbury, with almost an East End pie and mash shop feel about it.

As Sam predicted, street food really is big business – assuming of course, you don’t make a pig’s ear of it (I had to get one in!). Delivering exactly what it says on the tin, the future is certainly bright for Pork & Co., and I, for one, cannot wait to watch it flourish.

Pork & Co.
18 Sun Street
01227 450398
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