After making waves in Kent with their Michelin-starred restaurant Stark, Chef Ben and Sophie Crittenden have embarked on an exciting new chapter, relocating their unique dining experience to Mersea Island. The husband and wife duo’s long-term dream has always been to settle in the idyllic Essex coastal area where Sophie grew up, and now that dream has become a reality.
A New Home for Stark
The new Stark restaurant on Mersea Island offers nearly twice the covers of its previous 12-seat establishment while maintaining the intimate atmosphere that made it famous. Stark has always broken the mould of traditional Michelin restaurants, and this ethos continues in its new location. Expect loud music, dark walls, and no white tablecloths or frills. Most notably, Chef Ben still works alone in the kitchen, meticulously crafting frequently changing, seasonal six-course tasting menus.
From Humble Beginnings to Culinary Stardom
Stark’s journey began as a tiny sandwich shop on an inconspicuous street in Broadstairs. Ben and Sophie transformed this modest space into a destination dining spot, quickly gaining recognition in the culinary world. Ben won The Good Food Guide’s Chef to Watch award in Stark’s second year, and by its third year, it became the only Michelin-starred restaurant in Thanet, retaining the coveted star since 2019.
The Stark Experience
Described as “dazzling” by Good Food Guide editor Elizabeth Carter and “the real deal” by renowned critic Marina O’Loughlin in The Guardian, Stark has become a Mecca for foodies over the past eight years. Their motto, “good food, laid bare,” perfectly encapsulates their approach to cuisine.
The £90 set menu features an array of expertly crafted dishes. Diners can expect two meat dishes, such as duck liver parfait with confit leg, gingerbread, hazelnut, and apricot; two fish courses, like mackerel with cucumber dashi, lardo, and borage; and two desserts, such as a refreshing goat’s curd with pistachio sorbet, lemon puree, and grape. An optional wine flight for £55 from natural wine aficionados Les Caves de Pyrène complements the culinary journey.
Uncompromising Quality
Stark maintains a bold stance in its offering, choosing not to cater for allergies or dietary requirements. This decision stems from the nature of the set menu, Chef Ben personally preparing all dishes, and a commitment to reducing food waste. Every diner is served the same menu each evening, ensuring a consistent and high-quality experience for all.
The Man Behind the Menu
Before opening Stark, Ben honed his skills at the Michelin-starred restaurant The West House in Kent, working alongside rockstar-turned-Michelin-chef Graham Garrett. He also competed in MasterChef: The Professionals in 2014, further showcasing his culinary prowess.
In 2015, Ben faced a personal challenge when he almost left the restaurant business due to depression. He candidly discusses this experience in his book, “Stark,” which offers important insights into mental health in the culinary world alongside delicious recipes.
The launch of the original Stark in 2016 proved to be a turning point, allowing Ben to continue his passion for food while achieving a better work/life balance for him and Sophie, especially important with their three young children.
As Stark begins its new chapter on Mersea Island, food lovers can look forward to experiencing the same dedication to flavour, creativity, and intimate dining that has made it a culinary destination. To learn more about Stark or to book a table, visit their website at starkfood.co.uk.
