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Canterbury: The Corner House chef owner Matt Sworder prepares to open his second restaurant

By Angela Cole

Doing things simply but really well is what Matt Sworder specialises in.

It’s a philosophy the chef owner of The Corner House will be continuing as he opens his second restaurant, this time in Canterbury, after a careful restoration project of one of the city’s oldest pubs, the Flying Horse pub in Dover Street.

The new business, which will have 50 covers, will feature an open plan theatre kitchen where diners will be able to see the chefs at work.

Matt Sworder, chef owner of The Corner House
Matt Sworder, chef owner of The Corner House

It’s been almost a year since Matt, 31, began working on the project after buying the building, which will also have three en suite guest rooms upstairs.

Like its sister restaurant in Minster, which has been listed in the Michelin Guide, the focus will be on simple dishes executed well.

“It will focus on all the simple things done really well, such as breads, pasta and ice cream,” said Matt. “I’m really excited about bringing the Corner House concept to Canterbury.

“Both restaurants are beautiful old buildings where the refurbishment we have done has been all about bringing the building into the 21st century but also being respectful to its heritage.

“It is going to be great to be in a city location. Minster has been very successful at drawing in crowds from quite far, while here we will be able to offer the Corner House experience in the heart of the city.”

The Corner House in Minster
The Corner House in Minster

Its refurbishment is slightly different, but with the same feel to it.

Seeing the chefs at work in the kitchen is a feature Matt is particularly keen on. “Corner House guests can expect to see the chef at work and be part of the buzz of the culture as well,” he said. “It will be a big part of what makes us different.”

The menu will be short, seasonal and will showcase local produce. Dishes will include a sharing board starter of pork scratchings, sausage roll, chicken liver parfait and homemade terrine, new season Romney Marsh lamb shoulder (for two or four) with dauphinoise potatoes with summer vegetables and lamb jus and stuffed Stour Valley rabbit loin with rabbit leg cottage pies, seasonal vegetables and rabbit jus.


The Corner House Canterbury will be taking bookings for tables from Friday, July 1. To book call 01227 780 793 or email hello@cornerhouserestaurants.co.uk

Whole roast lamb shoulder for four
Whole roast lamb shoulder for four


Try making Matt's own recipe for Whole lamb shoulder for four.


6 whole lamb shoulders (do not season), 8 onions, 8 carrots, 3 sticks celery, 3 bulbs of garlic, 1 bunch rosemary, 1 bunch thyme, 1 bottle red wine


Set oven to 150 degrees. In a large baking tray, sear the shoulder of lamb in veg oil until a beautiful golden brown all over and set aside.

Put the vegetables into the large baking tray and cover immediately with red wine herbs and 4 litres of water. Put the shoulders back in and bring to the boil. Cover with foil and place in a gentle oven for 4-5 hours. Ensure the meat is falling off the bone and tender

Place in baking trays and cool.

Strain the lamb stock through the sieve and reduce by 2/3, pass the lamb stock through a muslin cloth. Taste, adjust seasoning as necessary.

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