Powell-Cotton Trust and Angela’s of Margate team up for ‘Late Lunch’ events at walled kitchen garden

May 31, 2026 Kathy Bailes Events 0

Walled garden in Quex Park at the Powell-Cotton Museum Hedley Basford — Walled garden in Quex Park at the Powell-Cotton Museum Photo Hedley Basford

This summer, the Powell-Cotton Trust and the Green Michelin-starred restaurant, Angela’s of Margate, are teaming up to welcome diners into a sun-dappled corner of Quex Gardens for a season of Late Lunches.

Taking place alongside the Victorian walled kitchen garden, amid peach and cucumber houses, flourishing fruit, vegetables and flowers, the intimate monthly gatherings will involve chefs from the acclaimed restaurant serving seasonal vegetable-based dishes, prepared in the outdoor kitchen using produce grown in the gardens.

On the last Sundays of June, July, August and September, guests will make their way beyond Quex House’s grounds and ornate fountain pond, to the walled kitchen garden for a culinary treat. Before lunch, guests will be invited take a stroll with Head Gardener Sue Harris and Angela’s Chef Rob Cooper to see how the current harvest is reflected in the day’s menu. Then, diners will head into the glasshouse terrace for a three-course meal created from the seasonal produce growing around them.

Named Best Produce Garden at the Kent Life Garden Awards 2025, the kitchen garden provides a wide variety of seasonal fruit and vegetables, as well as ornamental plants, and is a calm, welcoming space where nature, creativity and community come together.

Sarah Corn, CEO of the Powell-Cotton Trust, said, “The Late Lunches will be a mouthwatering collaboration between gardener and chef, bringing together years of growing knowledge, inspired culinary skills and the freshest ingredients.

“We are so excited to be joining with Angela’s to bring such a special experience to people in one of the most beautiful corners of south east England.”

Rob Cooper, Head Chef of Angela’s, said, “This is a truly inspiring environment to be in – beautiful and picturesque. Fundamentally, when we talk about reducing food miles in the restaurant, you can’t get any shorter than literally picking the produce from the site and cooking it straightaway.

“Not only are we getting the produce at its best, we’re cooking it as quickly as we can, and presenting it as simply as we can, to highlight the produce at its best. For me, that’s one of the most fundamental ways I believe in cooking. It’s as good as it can get.”