A new restaurant using Kentish ingredients has been opened at a coastal hotel.

The Hythe Imperial Hotel and Spa will use suppliers like Griggs of Hythe for daily fresh fish and Tenterden’s Huntleys for meat at its new Coast restaurant.

The menu will change each day to reflect what has come in to the Mercure hotel from local suppliers, spearheaded by 33-year-old Kent chef Tony Borley.

He said: “Growing up in Saltwood, owning a restaurant for 10 years and enjoying a career as a head chef since I was 19, I am truly proud to be part of this iconic property.

“I appreciate the reassurance people will experience in the knowledge that what they are eating is truly local and fresh.”

General manager Joe Betteridge said: “We have invested in creating a contemporary and modern interior, which has been decorated to a luxurious standard, serving a new seasonal menu, embracing all things local, coastal and high quality.”

Griggs of Hythe co-owner Andy Cook added: “We take great pride in supplying the best and finest fresh and smoked fish.

“Griggs of Hythe look forward to a long term working partnership and are sure people will take pleasure in coming to eat here.”