CATEGORY
Kent Fine Dining Experience of the Year
Our ultra-seasonal menus are born of our 1.5 acre Kitchen Garden, family farm and local estate. Diners are introduced to produce which is new to them, exciting and creatively prepared, but presented in an approachable and un-pretentious manner, pairing unusual ingredients among others which are familiar. We can achieve this by home growing produce not easily available in supermarkets, or to restaurants via wholesalers - produce that perhaps has to be handpicked (so is prohibitively expensive), or is extremely perishable and doesn’t transport well. Avoiding both issues with our Kitchen Garden makes for a fresh and surprising menu that changes regularly with the seasons. Our 2022 garden favourites include: white alpine strawberries, Korean and Peruvian mints, pipiche (a Mexican herb), lime basil, white and green knight aubergines, Japanese wine berries, Myoga ginger and pineapple sage, emir melons and white asparagus. Guests are welcome to walk the Kitchen Garden, and we get a great deal of satisfaction from people exploring the plot to plate seasonal authenticity of the menu. At the route of our food style is a creative approach to produce preservation, whole animal butchery and avoiding wastage at all food prep stages to ensure the flavour potential and value of the entirety of the produce is fulfilled. We discuss this in greater depth in our application, and in the attached Green Ethos document.
