Pubs & Clubs
Events
Beers & Breweries
Pubs & Clubs
Events
Beers & Breweries
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Welcome to Canterbury Herne Bay & Whitstable

There’s always something to get involved in at CAMRA – locally, regionally or nationally. If you enjoy beer, pubs and meeting new people then get involved, with a local CAMRA branch.

Canterbury Herne Bay & Whitstable

Popular Towns

Canterbury

Whitstable

Herne Bay

Herne

Tankerton

Sturry

Chilham

Littlebourne


Pubs & Clubs

Explore the best pubs and clubs in our branch. Find your next favourite spot for exceptional real ale and unforgettable atmospheres.

From historic pubs to local members’ clubs, discover the heart of the branch's community social scene.

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Published on 29-10-2015
Closed • Opens at 12:00pm
Duke of Cumberland
Pub, in Barham
1 Regular, 1 Changing Beers
Published on 09-09-2015
Closed • Opens at 12:00pm
Rising Sun
Pub, in Beltinge
3 Changing Beers
  • CAMRA discount scheme
Published on 29-05-2018
Closed • Opens at 12:00pm
Mermaid
Pub, in Bishopsbourne
2 Regular Beers
Full front picture 2023. (Pub, External, Key). Published on 29-10-2023
Closed • Opens Wed at 12:00pm
Haywain
Pub, in Bramling
1 Regular, 3 Changing Beers
Published on 28-04-2016
Closed • Opens at 11:00am
Red Lion
Pub, in Bridge
1 Regular, 2 Changing Beers

Breweries

Embark on a journey through the local breweries that are the backbone of our branch's ale heritage.

Discover small-batch artisans and historic establishments crafting exceptional real ale, cider, and perry.

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Unit 7a, Wincheap Industrial Estate, Cotton Road, Canterbury, CT1 3RB
Unit 32, Chislet Business Park, Chislet, Canterbury, CT3 4BY
Unit 7, Stour Valley Business Park, Ashford Road, Chartham, CT4 7HF
The Foundry Brew Pub, 77 Stour Street, Canterbury, CT1 2NR
Bleangate Brewery, Braggs Lane, Herne, Kent, CT6 7NP

Latest News from South East

Ouse Booze is back

A beer born of disaster has been brewed again to mark 25 years since the River Ouse burst its banks and swept through Lewes and Harvey’s brewery. Brewing was abandoned on that day a quarter of a century ago, with two half-full fermenting vessels of strong malt sugars left standing as the river raged through the brewery (above). These were combined into a single vessel and left to ferment naturally while the floodwaters receded beneath them over the course of 36 hours.

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