FOOD + DRINK
NEW YEAR , NEW FOOD CONT .
Tallow www . tallowrestaurant . co . uk Southborough , Nr Tunbridge Wells
“ Wherever they go , I will follow ” said ultimate food journalist Grace Dent in The Guardian when she spoke of Tallow ’ s dynamic husband and wife team , Rob and Donna Taylor . Donna , a trained pastry chef , now runs front of house and Rob exerts his genius in the kitchen as chef . As previous owners of the award-winning Compasses Inn in Crundale , a Top 50 gastropub for 8 years and recipient of the Bib Gourmand , Rob and Donna have achieved critical success from the hospitality industry , national restaurant critics and repeat diners , alike . Their new venture looks set to elevate their renowned style and attention to detail further still .
Showcasing Rob ’ s unpretentious style where good ingredients are elevated with a sharp attention to detail , using modern techniques and bold flavours , the menu at Tallow is something to be marvelled at , yet is staunchly uncompromising in its detailed simplicity . Diners can expect to find a choice of just three starters , three mains and three desserts ; rest assured each will be a triumph of Rob ’ s culinary flair and penchant for local suppliers . Those in the know can celebrate that the marmite cream cheese has made the new menu cut , though the addition of The Bicycle Bakery ’ s cruffins add a whole new level of indulgent wonder – these are serious lamination goals . An East Kent native , Rob brings with him a wealth of local suppliers who source an abundance of goodies from the Kent larder , including game birds , mushrooms , oysters , cherries . Sample dishes include treacle cured beef , glazed ox cheek , braised baby gem and English mustard clotted cream ; Stour Valley quail with Kentish cherries and black pudding ; crispy confit lamb , mint pesto and goats ’ curd ; roast loin of venison , celeriac puree , pickled girolles and potato terrine ; roscoff onion and cheddar cheese tart and pickled walnut ketchup and for dessert , press apple mille feuille and caramelised mascarpone .
Sitting on a village green in the leafy surrounds of Tunbridge Wells , Tallow ’ s design is confidently pared-back providing a cocooning dining space with exposed brick , weathered wood and a log burning stove perfect for cosy evenings spent enjoying delicious Kentish food . With just 26 covers and a beautiful private dining space open for lunch and dinner Tuesday - Saturday , early booking is a must .
Koyla www . koylakent . co . uk Mersham Le Hatch , nr Ashford
Award winning chef Shanker Pandey has used everything he knows about his native cuisine when it came to creating and cooking the menu at Koyla in Ashford . By striving to explore his progressive ideas surrounding traditional Nepali and Indian methods as well as the ingredients used to create these , Pandey has shaped a truly unforgettable palette for guests to embrace while maintaining the traditional integrity of these original dishes with a difference .
Roughly translating to the word ‘ charcoal ’ in Nepalese , ‘ koyla ’ is traditionally added to dishes to give them an extra smack of flavour , something that this restaurant has in abundance . Having always felt that Nepalese cuisine has never had the opportunity to stand its own ground , Pandey ’ s passion comes through in every dish he creates , paying homage to his childhood and his native cuisine while doing so . Enjoy curried halibut with coconut , curry leaves cardamom and chilli ; or a traditional Biryani made from slow cooked layered chicken with saffron flavoured rice , fried onion , mint , palpali potato and yoghurt pickle amongst many other delicious Nepalese dishes .
Open Tuesday - Sunday .
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