From £135
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Rocksalt somehow marries London buzz and French riviera chill in the gritty harbour setting of Folkestone. Orginally part of a portfolio of Kentish restaurants and pubs established by chef Mark Sargeant and Josh De Haan, it's the smartest address in town. There's a popular bar above the restaurant and four chic bedrooms housed above Sargeant's neighbouring Smokehouse fish & chip restaurant.

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Rooms available from £135 per night

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Set on Folkestone's Fish Market quay, Rocksalt is located between the tidal Sunny Sands beach and the long pebble beach that runs alongside the attractive Lower Leas Coastal Park. The Smokehouse, and Rocksalt's bedrooms, are set one alley back from the restaurant's waterfront position. Rocksalt overlooks Folkestone's regenerated Harbour Arm, which is lined with food stalls, bars and cafés, ending at a champagne bar in the old lighthouse.

By car: just off the M20 towards Dover, Rocksalt is two hours & 20 minutes from London. There's no parking at the hotel but there is nearby.

By train: the high-speed train between Folkestone Central and London St Pancras takes only 55 minutes. Folkestone Central is a six-minute drive or 20-minute walk from the hotel. Book trains to Folkestone.

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Perched over Folkestone harbour, Rocksalt reveals itself slowly. Appearing like a clam opening up to the water, you enter from its dark, curvy timber-clad rear to walk past a large gilt-framed window opening into the busy kitchen and into the light-flooded restaurant. Both the restaurant and bar offer outdoor seating and minimalist interiors.


Staff are hard to fault for friendliness, efficiency and in-depth knowledge of the dishes and wines available. There's limited on-site parking, so drop luggage at Rocksalt before parking nearby. Also, the restaurant is closed on Mondays so guests staying overnight on Sundays have breakfast hampers delivered to their rooms.

  • Bar
  • Restaurant
  • Terrace
  • Events
  • Cooked breakfasts included
  • Free Wi-Fi


Four snug bedrooms are housed above the restored Smokehouse, Sargeant's summer fish & chip restaurant set a few paces behind Rocksalt. Exposed brick walls and wrought iron beds combine with Victorian-styled wet rooms to echo the working harbour setting, while soft bed linens, coffee machines, cold milk and bowl of fresh berries add luxury.

Room types: Room 1, 2, 3 & 4

Key amenities: walk-in wet rooms, coffee-making facilities, king-sized beds, hairdryer, ironing facilities, free Wi-Fi


Having trained with Gordon Ramsay at Claridge's and grown up in Kent, it's hard to beat chef Mark Sargeant's credentials for flying the Kentish food flag. His passion, skill and dedication to provenance shine through each dish, from the cured salmon he kiln-smokes in the Smokehouse to the succulent Kentish venison haunch he pairs with whipped squash, Savoy cabbage and blackberries.

Rocksalt: locally sourced ingredients, sun drenched terrace, popular bar. Mains from £14-£34.50. Open for breakfast, lunch and dinner.

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