An easy day trip from London, chef Stephen Harris’ few-frills pub in Seasalter is a favorite of off-duty chefs and globe-trotting eaters. Since 1999, the self-taught Harris has delivered an admirably unpretentious experience of hyper-local ingredients – vegetables from the pub garden, salt from the beach, oysters from Whitstable and lamb and ducks that are raised locally. Pre-order the eight-course tasting menu or on the day choose classics like slipsole bathed in seaweed butter or saddle of salt-marsh lamb with mint sauce. Food and wine are both reasonably priced.