Stark

Having relocated from Broadstairs to Mersea Island, the family-run Stark has retained all of its intimacy, passion and enthusiasm. Chef Ben Crittenden works alone in the kitchen crafting a 6 course menu which acts as an ode to top-notch produce. Clever and refined flavour combinations are deployed with great precision to enhance already delicious ingredients like shh'annu lamb and prime quality cod – go for the well-constructed wine pairings to ease any indecision. Be sure to check the tide timetable when visiting to ensure The Strood isn't flooded.

A fixed six‑course tasting menu with no substitutions

• Stark serves a frequently changing, seasonal six‑course tasting menu for £100 with an optional wine flight; the restaurant explicitly states they cannot cater for dietary requirements, dislikes, or allergies or offer substitutions.

An open kitchen led by a single chef

• The dining room centers on a lean operation run by Chef Ben Crittenden, with the kitchen opened up to diners; OpenTable describes the open kitchen and notes that Crittenden works solo to prepare each course, embodying a one-man band ethos (with Sophie Crittenden handling front-of-house).

Relocation to East Mersea: more space, same intimate Stark experience

• Stark moved from Broadstairs to East Mersea in 2024 to gain space; it is now on Mersea Island, bigger than the Broadstairs site and able to seat more guests, while maintaining the intimate, relaxed vibe and Michelin-star standards; the restaurant emphasizes a casual, focused dining experience and a strong focus on the food and experience.

Signature Ingredients

• Shh’ annu lamb: Described by Stark in an Essex Life feature as their incredible lamb and used when available, highlighting Stark’s commitment to seasonal, local produce. The ingredient represents the restaurant’s focus on sourcing from local suppliers and Mersea-area producers, anchoring the tasting menu with a standout regional protein that showcases pasture-raised flavor with minimal intervention.
• Cured trout: Cited in Stark’s Essex Life coverage as part of a dish introduction, specifically “Cured trout, cucumber dashi, seaweed crackers, sunflower shoots,” indicating trout as a signature seafood element rooted in Mersea Island’s coastal larder. The preparation of curing elevates the fish’s delicate texture, pairing with light, saline components to form signature courses in the seasonal tasting menu.

Tasting Menu

• 6-course set tasting menu: £100 per person
• Optional wine flight: available (pricing not listed)
• Booking deposit: £50 per person to secure the reservation (this will be deducted from the bill on the day)

Signature dishes and ingredients

• Features ingredients such as shh'annu lamb and prime quality cod included in the tasting menu