As summer approaches and coastal escapes beckon, a new dining destination in Margate offers a refreshing alternative to the ubiquitous small-plate craze. Tucked inside the Margate House hotel on Dalby Square, just a short walk from the seafront, Willy's brings a playful, unpretentious vibe with its frilly red-and-pink décor and a menu that celebrates hearty, honest fare.
Named with a wink to classic seaside postcards, Willy's serves up comforting dishes like pork scratchings with apple chutney, black pudding scotch eggs, sticky toffee pudding, and Sunday roasts featuring beef rump and baked cauliflower cheese. The menu is intentionally short and robust, steering clear of fussy, tiny portions.
For the discerning food and drink crowd, Willy's ticks all the right boxes. The cocktail menu features classics like the paper plane and penicillin, nods to New York's legendary Milk and Honey bar. The wine list showcases natural and low-intervention bottles from France, Spain, and Italy, including three Olivier Pithon selections from Roussillon. At the helm is chef Mark O'Brien, a MasterChef: The Professionals finalist who previously honed his skills at London's the Dairy and Samphire in Whitstable. His approach is grounded and skillful, making Willy's a must-visit for anyone seeking a joyful, no-nonsense meal by the coast.