Shuck it and sea – Harbourside square

Elenor Lambert and Shuck It And Sea returns in 2026 to Harbourside Square serving fresh, sustainably sourced fish in sandwiches, salads and platters of dressed crab. Folkelife joined the queue for a rollmop to find out more.

“I started my catering company, Nomad Sorella, 13 years ago and quickly started doing the artisan markets around Kent and London.  One thing about doing these markets is you get to know the other grass-routes suppliers and creators of great food.  When I took on The Yard in Faversham as my first bricks and mortar place, I was able to use a lot of local suppliers from my connections with these markets.  Covid happened, as is the story now, and I went back to being nomadic in my work which helps add diversity to what I do.”

native oysters band

“My partner and I love coming to Folkestone.  He’s in a number of bands that play here; the Native Oysters Band which plays New Orleans style jazz and Ivan’s Allstars which is more funk and soul. But being reliant on events for my catering business does mean you have to ride the wave of being run off your feet one minute, and then waiting for the next event whenever that may arrive.  So when I saw that the Harbour was advertising for a seafood proposition, I went for it.  It’s my style, and pulls on my catering experience. I can have creative salads, small plate dishes, and a mini micro deli to choose from.

“My first summer in 2025 was a wonderful experience.  With, I would have to say, the best view I have ever had!  I learned what people want in terms of fresh fish, and now I am ready for Chapter 2.  Here, in my container, I can be a bit more ‘cheffy’, and there will certainly be more oysters!  They just flew out of the hut last year.  Also, being more established means that I can be more flexible with offering ‘in season’ food.  My ethos is to be as sustainable as possible, and so offering food that is in season is really important to what I do.”

shuck it!

“I was brought up on cold seafood; my dad used to take us cockling along the south coast.  When I saw that this was a gap the Harbour wanted to fill, I knew I could make it work.  

“My love of making salads comes from when I started out as a chef in Australia about 25 years ago.  I worked for a Lebanese guy called Bhutani and he was a real inspiration.  At the time no one here had ever heard of Harissa and all of those wonderful spice blends.  I’ll have salads that go well with cockles, whelks, oysters (hence the name) and smoked haddock Scotch eggs with a celeriac remoulade.  I also do a nice mackerel pâté. Last winter, I went out on a fishing boat to experience fishing in The Channel.  Since then, I’ve been experimenting with recipes for Dogfish and Smooth Hound.  Both take a more robust sauce that something delicate like pollock, and are a bit like monkfish in how they can take a high heat.”

Fritto Misto

“As I’m in a more established unit I am looking forward to having a larger menu of hot food.  One particular dish I’m excited about is Fritto Misto.  It’s an Italian concoction of deep fried seafood such as squid and king prawns, and I’ll be serving it in a cone.  The cones will have their own sauce pocket, so it won’t stop you dancing and eating at the same time.  And the sauces are a smoked garlic mayonnaise, and, of course, a tartare sauce.  

“I’m also making some smoked haddock croquettes with a paprika mayonnaise.  And there will be our fish finger sandwiches too, celebrating whichever white fish is in season that week, in between some good slices of white bread.”

feeling nurtured

“I am feeling very nurtured here at Folkestone Harbour.  I’ve been working for myself for a long time and it’s great to have the support that’s here. Moving from a small hut into something more permanent is also very exciting for me. The Harbour team and other traders have all been really helpful, and I already feel like part of this community. I didn’t realise that’s what I needed.  Everyone is working towards a common goal, of providing good food and to have a great time.”