Kevin Murray is our head chef who has worked in a number of top restaurants in this country and abroad gaining a wide knowledge in all aspects of cooking and catering including the management of large functions. We prepare and cook all our dishes in our own kitchen and our aim is to provide tasty traditional dishes with quality ingredients which we mainly source from local suppliers. For example our 28 day ripened beef is reared locally in Lynsted and our fish is supplied by local fishermen. We bake our own bread and make our own sauces and chutneys which helps provide that individual taste and style that we offer at the Ship Inn. Our menu is varied and changes regularly so there will always be a different dish for you to experience.
We offer a full à la carte menu on Sunday alongside our traditional Sunday Roasts.
Weekend breakfasts served from 10am to 12.30pm
Fine Wines and
Our comprehensive wine list is selected by a Master of Wines stocked in our unique wine cellar ‘The Brig’ which includes wines from all over the world offering a variety of grapes and flavors.
As a freehouse we are able to offer a variety of Cask Conditioned Real Ales. We always have Adnams bitter and Shepherd Neame Masterbrew and also rotate other guest ales such as Old Dairy's Red Top and Whitstable Brewery's Native amongst others.