The Goods Shed, by Canterbury West Station, brings together 13 small food and drink business under 11 different owners, offering a chance to taste and buy goods no longer found in the average High Street. Here is who you will find.
Coming in the from station side you will find, starting on the left and going clockwise:
Wild Goose; Lucy Proud comes from the tough business of music festival catering. She specialises in freshly made little, tapas style, dishes and cocktails. The cocktail menu is designed around the English garden using herb infused spirits and flower syrups.
The Whitstable Larder; Traditional dishes alongside vegetarian and vegan dishes to eat in or take away. Lunches cost just £5.50-£7.00. Cath learned what people wanted with her stall at Whitstable market and has now moved to her full time counter at the Goods Shed.
Cheesemakers of Canterbury; their cheeses can be found all over the country, and are also exported. George Ward runs their British cheese counter here, offering the best of artisanal cows’, goats’ and sheep cheeses, mainly unpasteurised. He also runs tastings and gives talks.
Jonny Sandwich brings a chefs obsession with fine flavours to preparing the ingredients for his soups, sandwiches and cakes. So much so, he is often near to exhaustion when it comes to assembling them!
Patriana Charcuterie cheeses and other fine foods is run by Patrick Dear who uses his fluent French to help him source the finest cured hams from the Basque regions of France and Spain. He sells his Serranos, Ibericos and Kintoas to restaurants in France and London. He also sells to Fortnum and Masons and Selfridges. Tapas selection to eat in or takeaway.
Press Wine Services; Give Barlow sells wines of real character from just £7 upwards. Taste them, talk to him, get him to track down wines that never see a high street shelf. Try his events and dinners. Or just buy a glass and sip it at one of the tables.
Enzo’s Bakery; Slow baked breads made in the ovens just behind the counter, run by members of his Italian family who also offer Italian pastries, pastas and slices of pizza slipped into the oven to warm for an in-house snack.
Murray’s General Store; Does what it says, but with great style, whether it is. Kentish craft beer or unfiltered Kentish honey scooped out of the po or the finest Spanish smoked paprika, and olive oils personally sourced in Spain, or a pint of milk and a bottle of fizz, Lee has it.
The Bottle Shop; Andrew Morgan brings in craft beers from across the world to get people thinking beyond the pint glass of everyday slop. He has, expanded into London and has a thriving mail order business. Buy a bottle and sip it on site or take away.
The Butchery; Carl Worgan and his team butcher whole carcasses from Kentish farms, slaughtered in small abattoirs. Look for every part of every animal, cattle, lamb, mutton, pork, rabbit, and game. Everything cut to just the size you want. With a mass of chefs around them their sausages just have to be tip top.
The Fishmonger; We are surrounded by sea in Kent and the fish stall is stocked by Fruits de Mer in Broadstairs who have 18 day boats at their disposal. We collect at 6am each day to bring really fresh fish to Canterbury that is cheaper than the supermarket. We only stock fish from our waters with a few additions from around the isles and we’re open until 7pm.
The Vegetable Stall; Every day we trip at 6 o’clock to collect vegetables and fruit from our local farms, much of it has just been picked. The focus of the veg stall is to bring really fresh, good value produce that is cheaper and fresher than the supermarkets. We offer conventionally grown as well as organic and spray free. This is a truly seasonal spread and is open until 7pm.
Rafael’s Restaurant; Rafa patrols the market stalls every day like a regimental sergeant major, inspecting traders and their goods for the ingredients for his kitchen. He brings his Spanish sensibility to Kentish food, finding a flawless match. The menu changes daily, according to what he brings upstairs from his morning patrols.
Herne Bay Times, April 17th 2014