One of the UK's top Michelin starred pubs has added log cabin accommodation, illustrating the growing trend of gastronomic tourism.
The Sportsman in Seasalter, Kent, a Shepherd Neame tenancy run by chef patron Stephen Harris and his brother Phil Harris, will now be offering bed and breakfast accommodation in five cabins sited in the pub's garden.
The purpose-built, individually coloured and designed cabins are designed for two adults and have a lounge, dining room, kitchen, bedroom and bathroom with free WiFi.
All the cabins also have a flat screen digital TV and digital radio, and the kitchens are equipped with a cooking hob, microwave, kettle, toaster, selection of utensils and cupboard packed with essentials such as sauces and canned goods. In the lounge area, a selection of books and board games is provided.
Each cabin is painted a different colour, with its interior décor themed to match. The blue cabin was designed by Whitstable artist Kimmy McHarrie, and her handmade mosaics are among the wall decorations.
Phil said: "We wanted them all to have a distinct character, and our team had great fun coming up with themes and sourcing all the items. We even had umbrellas made in the colour of each cabin. It's those fun little touches that people remember."
The brothers decided to open the cabins because diners at the Sportsman wanted to stay over, and the pub had no letting rooms but a large plot of surrounding land.
The cabins are located to the rear of the pub, and each one has a covered veranda with seating overlooking the wild flowers and a habitat for birds, insects and other wildlife. The path to each cabin has been lit with brass lamps and there is also a painted bridge over the shallow brook running through the site.
The cabins are just a stone's throw from the beach and the Saxon Shore Way coastal footpath, perfect for walks to nearby Faversham or Whitstable.
Phil said: "Part of The Sportsman's charm is its remote, rural location, and we wanted the cabins to reflect that. There isn't any light pollution here, you can just see the stars. It really feels like you are away from civilisation. Our cabins are only for adults and we don't allow dogs as we want to ensure that our guests enjoy a restful, quiet experience."
The morning breakfast continues the emphasis Stephen places on the menu, through the history and agriculture of the pub's rural location. He churns his own butter, makes his own salt, bakes his own bread and uses produce from local farms and fishermen.
It includes homemade granola, butter, wholemeal bread and marmalade, along with local eggs and yoghurt.
Phil said: "We are also happy to provide ingredients for a full English breakfast for an additional fee, including our own cured bacon and sausages, and homegrown tomatoes and mushrooms. Whether our customers are visiting our pub or staying with us, our aim is to showcase the best local produce and create a memorable experience."
Phil added: "Gastronomic tourism is on the rise, with people choosing to stay in an area and eating at three or four restaurants. These cabins aren't just aimed at Sportsman customers, we hope that they will encourage people to come and enjoy the amazing array of fantastic pubs and restaurants in this area. It has been a really exciting project, and we have been delighted with the response so far."