WELCOME TO THE 2017 insideKENT RESTAURANT GUIDE
Foreword by Mark Sargeant
Having started my career as a chef in Kent and where I have had the opportunity to open my own restaurants, it is with great pride that I have been asked to introduce the 2017 insideKENT Restaurant Guide, a publication that feels as strongly about the stunning produce and the ever-growing restaurant scene that Kent provides as I do.
2016 certainly finished with a bang with the opening of my new restaurant, The Wife of Bath in Wye, and promises to make 2017 a truly memorable year as it develops alongside our three other operations: Rocksalt Restaurant, Bar and Rooms; The Smokehouse; and The Duke William Pub and Rooms.
We have always felt so lucky to have such an abundance of local and seasonal produce available to us on our doorstep. Game birds such as quail, partridge and pheasant, combined with winter flavours of apples, pears, cobnuts, beetroot and alexanders, are the stars of our winter larder to be enjoyed either down by the sea in Folkestone or in the heart of the Garden
of England at The Duke. This ethos is certainly something that can be seen more and more across Kent with great new places to dine popping up all over the county. As a result Kent is now well and truly on the national foodie map.
Things are no different at The Wife of Bath. Stunning local ingredients used to their full potential whilst instilling a unique Northern Spanish influence into the cooking. We are acutely aware that our loyal customer base are always looking for something fresh and new whilst maintaining the provenance of ingredients that our county has become synonymous with.
With such a wealth of choice and quality available to us in 2017 there is absolutely no excuse not dive head first into all that Kent dining has to offer.
Happy Eating
Mark Sargeant Rocksalt, The Duke William and The Wife of Bath
6