Little Rock – Fresh Fish Right By The Sea

Little Rock is located on Beachside at the Harbour Arm and celebrates it’s 4th birthday in 2025.  It’s part of the Rocksalt group.  Owned by Josh De Haan, the Rocksalt group has 5 venues in Folkestone and a collection of pubs across the Kent countryside. Head chef Georgeta Negoita, Front of House Jason Parrilla and the team work with passion and it’s paid off, the restaurant appears in The Good Food Guide for the second year running.  Their menu is seasonal and the Folkelife team had the opportunity to taste.

job for life

Georgeta: “I started at Rocksalt seven years’ ago as a Kitchen Porter, doing the washing up but I was really interested in what they were cooking.  Marcin, our Executive Chef, gave me the opportunity here, he said if I could learn English, then in a year there would be a new position for me.  In one month, I had moved into that area of the kitchen, and was learning how to cook.  I worked in the pastry section, in the vegetable section and then two and a half years later, I was Head Chef at Little Rock. 

“I let Marcin set everything up here at Little Rock and then came to take over.  Well, Marcin stayed with me to start with, he trusts more in me that I do in myself!  It was very hard to start with, but he saw I could do it and left me to it.  I have to say, I did cry!  But this is my baby, I’ve worked really hard, and my team here with me have made this what it is.”

award-winning restaurant

Georgeta: “I’m most proud of being in The Good Food Guide for 2024 and 2025.  Those guys come to the restaurant and are anonymous, so you don’t know until you get an email from them saying you’re going to appear in the guide.  I’m really proud about that achievement.

“Being excited about work is really key.  I love cooking the Catch Of The Day.  It’s fresh fish, and my favourite thing to cook. We do simple cooking here – baked, grilled, fried fresh fish, and simplicity.  Our produce is local, seasonal and of the best quality.”

the setting

Little Rock is a collection of shipping containers that have been converted into an indoor and outdoor area for dining. You’ll always be warm as the outdoor veranda is a sun trap from midday onwards.  The restaurant thrives on its attention to local produce and so start with a glass of Simpson’s Estate Chalkland Cuvee sparkling wine.  This has been grown and bottled only 10 miles away in Barham in the Kent Downs.  The cods’ roe mousse, served in an oyster shell with warm Docker Sourdough complements the dry sparkling wine very well.  Simpson’s do say that their Chalkland Cuvee goes very nicely with fish, and also chips.

Docker Sourdough is bread that’s been made by the team at their Folkestone base on the other side of town. They started their bread journey in a container on Folkestone Harbour and have grown to serve many local restaurants and customers over the past few years.

front of house

Jason Parrilla joined the Rocksalt Group in April 2025 having taken a break from being in the hospitality industry since 16 years of age.  He knew about Folkestone though being a regular visitor in summer.

Jason: “I saw this job advertised, and it was the only one I applied for, and got it.  Hospitality is one of those sectors where you really give your whole life to the job.  I have a young family, and still want to be around for them, and although this is a busy job, I feel the work-life balance here is good, and works for us.  The support team here is massive, so I can have a holiday and know that things will be covered. 

“Georgeta and I work together very well, we’re quite similar, yet she’s a little more vocal than I am.”

Georgeta: “He’s put that very nicely!  I’m shouty! But we are both very passionate about Little Rock. This is our place.”

service

Jason: “This is a very well-run business, but I like to think I’ve brought my personal stamp to the service we run here.  We’ve built up a team that works across both here and The Pilot next door. The two businesses are part of The Rocksalt Group and it makes sense to make us more connected. Also, we’re like swans – however busy it may seem, we’re gliding along, keeping calm on the surface, and making sure we’re meeting everyone’s needs.”

evolving the menu

Georgeta: “We want to be a fish restaurant, and that’s what we’re known for, but a few little things have crept onto the menu.  There’s a bit of chicken here, and we’re thinking about a surf and turf approach, maybe for the winter.  But one of the things I know people enjoy are our vegetarian dishes.  I have people coming up to me asking for the cauliflower hummus and you’ll have to wait for winter for that!

“There are other seasonal treats on the menu.  Lobsters are available, but only when they’re fresh in the catch.  We keep in touch with our suppliers at Folkestone Trawlers, and when they’re able to give us fresh lobster, then we can offer it here.  But that’s not something I can promise every day.

“Last week we served Mac’n’Cheese with lobster, and two king prawns on the top.  It was really delicious and very popular.”

looking forward to winter

Jason: “We were talking about our winter options the other day and thinking we really need a seafood broil in there.  Sometimes these are served in buckets, and poured straight onto the table…”

Georgeta: “Ah, the mess though!  I want to serve it on a tray, so at least it keeps it contained.  And we can have aprons!  It will be messy, but tidy.  Yes, and delicious!  I think it should be a Friday night special, and it will be something to look forward to.  I’m excited.”

Jason: “And our bottomless brunches will always be on the menu in the quieter seasons.  Those are really popular with people out for a walk.  It’s a great destination to walk to, and then to eat, and walk it off afterwards.”

Georgeta: “Every six months we change our menus.  I work with Marcin on dishes we want to present, and everyone, from the kitchen porter up to the big boss comes down and tries what we’ve made.  We keep a note of everyone’s feedback, and adapt and change things to make it work.  Then the marketing team come in and take lots of lovely photos of our new dishes. 

“I used to think I couldn’t work on more than one thing, but I really love the stress of the kitchen now.  And one thing we do after a busy shift in the summer, is we all run down the beach for a dip in the sea!  It’s such a lovely way to cool off.  Then we walk up the beach, when we’re ready, and do the deep clean of the kitchen, ready to start again the next day. I love it here!”

To enjoy a meal at Little Rock most tables are available on a first-come, first-served basis.  There is an option to book via their website.