Rob Cooper, Head Chef, Angela's

Rob Cooper is the Head Chef of Michelin Green Starred Angela’s of Margate.

Chef Rob Cooper has an unwavering commitment to sustainability and the driving force behind the success of Angela's Restaurant. Cooper has a passion for crafting exquisite dishes that not only tantalize the taste buds but also respect the environment.

In 2017, Chef Cooper took the helm at this small seafood restaurant with rooms serving delicious, local seafood, alongside simple, seasonal vegetable-based dishes. Under his leadership, the restaurant underwent a transformation, not only in its menu but also in its ethos. Their philosophy is an uncomplicated one. They will always consider our people and our planet first, working directly with growers, fishermen and suppliers who understand how to make the most of their produce and at the same time minimise the impact on our environment.

Upon receiving the Michelin Green Star, Rob Cooper commented, "First and foremost, we always consider our people and our planet, working directly with growers, fishermen and suppliers who minimise their environmental impact. We don't use meat because it contributes too much carbon, and our supply chain is plastic free."

At Angela’s, they also spend a lot of time researching the removal of plastic from our supply chain, from dairy, vegetables and oil, through to fish and salt. Despite admitting this is a hard task and not perfect, they are constantly striving to make their practices better. They have also started their own co-operative farm producing vegetables and fruit for both our restaurants as well as others in the area that share their values about the environment.