Any doubts about the roadside location of this restaurant with rooms are soon overcome by its comfort, sumptuous food, Tudor charm – and secondary glazing
The house-made ketchup is the clincher. Two diminutive jars in tomato and mushroom varieties by the side of a classy full English breakfast: slow-roasted tomatoes, tasty bacon and sausage and the best black pudding outside Lancashire. The orangey-red tomato ketchup adds fruity depth with none of the usual sugariness, while the mushroom one brings a pungent earthiness.
Taking something basic and dialling up the quality is one of chef Matt Sworder’s specialisms. He trained under Gordon Ramsay among others before returning to his native Kent to open his first Corner House restaurant (with two bedrooms), in Minster, near Ramsgate, in 2013. His second one, here in popular Canterbury, opened last July, with the bedrooms available from October.
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