Head Chef Dave brings us his take on autumn comfort with a fine dining twist. Each course is well curated with unique flavour combinations including a seared Rye Bay scallop with caper and raisin puree, pickled red grapes samphire and kohlrabi slaw. This is just one of the six courses on the Chef Tasting Menu which we had the pleasure of experiencing this week. The pub has recently been taken over by its warm hosts, Gemma and Kristian and they are passionate about celebrating everything Kent has to offer. Using only local produce from Jenkins & Son fishmongers in Deal, to Stour Valley Butchers in Canterbury, Docker Brewery and Bakehouse and Chapeldown Vineyard, the pub also serves traditional Kentish cask ale and Kentish wines by the glass. The much loved pub which has been a local favourite for over 50 years, surrounded by rolling fields & countryside, has been reinvented. It offers daily specials, a set menu and a beautifully indulgent Sunday menu as well as plenty of vegan options so there is something for everybody and impressively Dave creates everything on the menu, the food is spectacular and if you are passing by, this is one not to miss.
Aimée Dutto
Comments