Simon Wills now presides over all things food at the Pearson's Arms and his 20 plus years of experience shine through. His career has been studded with Michelin starred establishments and the contribution he has made to these accolades remains evident in the delicious fare he serves today. With knowledge comes versatility and Simon has plenty of both. His menus are tailored to the seasonal availability of local produce and his list of suppliers ranges from rare breed local farms such as Monks Hill to the growers at Walmestone, just down the road in Canterbury.

Simon recognises that he is lucky to be at the heart of a particularly Artisan area that is able to provide ongoing support to his commitment to genuine rustic foods. Only a few chefs can boast of a rapport with the independent, full-time forager - and somewhat local celebrity - Miles. Simon has been continually delighted by the seashore greens, cob nuts and variety of wild berries that have arrived courtesy of Miles.

Predominantly trained in French cuisine, Simon produces everything from scratch and ensures that very little goes to waste. He does all the baking, smoking and curing on site at The Pearson's and this undoubtedly gives his superb offering the edge. His efforts guarantee the authenticity of the Gastro genre and remind us of the original roots of the food movement that so many other pubs have long since lost.

Simon can see a beautiful symbiotic relationship redeveloping between the world of local farmers, growers and makers and the restaurant industry and he relishes the sight of its overdue return.