The Parlour — Restaurant in Thanet

Dining at the Parlour is always a delightful experience, and even after 10 years, it remains as exceptional as ever. Kelly and her daughter manage the front of the house, while Glen, a seasoned chef with a history of working in top Kentish Pubs, including the Old Coach & Horses, The Compasses at Crundale, The Chapter Arms at Chartham Hatch, and the George at Newnham, runs the kitchen. It's a family-run business with a strong family ethos. Glen sources all food locally and prepares it with care. Years ago, he transformed an ice cream parlour into the charming venue it is today, complete with original 1930s artwork on the walls. The menu ranges from ice creams, coffee, and homemade cakes to wholesome dishes reminiscent of childhood favorites, catering to all tastes and budgets. The parlour, situated on the outskirts of Birchington's bustling high street, is a popular spot for both locals and visitors, offering limited roadside parking. After an extensive refurbishment, they've reopened, ready to welcome both new and returning patrons. On my recent visit from Canterbury with a friend, a former patron of the Old Coach & Horses, we hadn't booked, but they graciously accommodated us. I messaged Glen en-route. I savoured the Slow Roasted Belly of Pork with crispy crackling and apple puree, accompanied by roast potatoes and vegetables, all brought together with a rich gravy reduction that was simply divine. My friend opted for the Sausage and Mash with Mustard Gravy, which was also perfectly prepared with a flavourful onion gravy. To finish I had a dark truffle chocolate torte dessert with sprinkles of frozen raspberries, and a raspberry swirl ice-cream, it was delicious. As others have said you got to eat here if you want the best in Birchington in my humble opinion. Well done to Glen and the family for keeping up the...

We visited the Parlour today with 2 friends from London, who had read reviews and asked if they could have lunch with us. Having been several times before, I had booked within 5 minutes of them asking. I had explained that every element would be exceptional ingredients used in a completely honest way, no fancy names or flashy presentation. We could have chosen any or every item on the menu and received a great meal. In fact, we chose 3 different mains-all of which were delightful. The homemade pie my friend had no disappointing gap under the top crust before you found the meat. Chunky pieces of chuck steak filled the whole pie surrounded in beautiful stout gravy, I would have been envious except my beef hotpot more than matched couple with a herby dumpling. GREAT! The ladies had great roast pork and emptied their plates, no better recommendation possible. All at outstanding value. 2 very...

From the outside The Parlour is simple and unassuming. The decor, furniture and feel seem to be from an imagined 1950's. The menu is traditional old English - pies, puddings, suet, cabbage, mash etc. But there the resemblance to the food of that era ends. Vegetables are served separately, look crisp and brightly coloured. Gravy comes in a small jug, and the main course is served with (in our case) roast potatoes. I had a steak and kidney pie in a separate oval dish. The shortcrust pastry was thoroughly cooked, even on the bottom, thin, and a rich brown in colour. It was packed with a rich, meat filling. Definitely a...