CATEGORY
Kent Fine Dining Experience of the Year
Every plate is a feast for the senses, but without pretention. Each dish combines a small selection of the best local, seasonal ingredients (wherever possible), beautifully cooked and presented with simplicity. Texture, flavour and aroma all play their part in creating dishes which our customers love. Our team of three talented chefs make almost everything from scratch, including a variety of breads, pickles and garnishes, crackers for our cheeseboard, sauces and dressings. We also smoke and cure fish and meat on the premises. Our menu changes daily, although we have a handful of customer favourites which are always available. We embrace 'pub classics' (we're famous for our haddock and triple-cooked chips on a Friday) but love to introduce our customers to more unusual ingredients and flavours too. Our drinks menu similarly embraces flavour and variety. We have an extensive menu of gins and tonics and offer seasonally-inspired cocktails e.g. blood orange mimosa.
