Thankfully , dining as an iK group of four , the sharing ethos came to the menu dilemma rescue , as Lucy recommended that we opted for approximately 12 dishes to share across the table . While fish dishes usually offer enough for two , meat and sides can be enough for four , meaning , much to our delight , we could truly delve through the menu and try as much as possible .
The rare appearance of Bingley out of his pride and joy kitchen offered the final reassurance of our selection ; explaining not just the menu picks that we just HAD to have : “ the short-rib has been on since day one and is a must . It ’ s old school and the Firepit concept to a tee . The black cod though , is my new dish , it ’ s been on for about three months but took me two years to get right ; it ’ s the dish I ’ m probably most proud of .” But also about further kitchen developments : “ did you see the Smokey Oak Barbeque outside of the entrance that came in lockdown ?” ( How could we miss it ? It ’ s magnificent !) “ That ’ s here to stay now ; we smoke everything onsite for hours to get our depths of flavour … And we now have a dedicated chef team just for our sticky rice .”
Orders finally placed , in a feat of kitchen supremacy , the team effortlessly unpick each order to pair fish and meat picks with the most balanced side in order to create a bespoke feast for every table . Our own feasting began first with Firepit ’ s signature breads - one smoked chilli , one sliced farmhouse - served with contrasting chilli and lightly smoked and salted beef brisket butters , followed immediately by the voodoo shrimp with cajun bisque , the restaurant diner ’ s most popular dish ; the yellowfin tuna tartare , cut through with fresh flavours of ponzu and wasabi ; the chilli and lime depths of the Korean beef skewers ;
and the Bingley-recommended dish of sugar snap peas charred with beef dripping and served smothered in lemon , paprika and garlic – just sublime and the first demonstration to our newbie guests of the depths of flavours that command the menu .
Plates cleared , it was time for round two as we were presented with two of my three favourite dishes of the evening : the aforementioned , and rightful of its hype , sticky rice , which is finished table-side as the runny egg is deftly sliced through the utterly moreish fried rice ; and the rightfully proud chef ’ s black cod , served just the right side of translucent on the most incredible miso reduction . If I could have , I ’ d have licked the plate clean ! Both were met with groans of delight across the table .
Next up meat made a welcome return as we mixed the definitive Asian flavours of the char siu pork ribs with the more subtle marinated beef fillet , the latter ' s accompanying roasted shallot and miso butter another reduction triumph . Sides this time came in the form of the smoked and spiced whole cauliflower with goats cheese and masala sauce - the menu ’ s current ‘ marmite ’ dish - and flame-grilled sweet potato with a heady kick of chilli , miso and cheese gratin that packed a welcome punch .
In a potentially saving-the-best-till-last delivery , the last plate was the smoked USDA short beef rib of beef . Our top tip is to let the expertly seasoned and charred meat fall from the bone right into the sticky Asian sauce in the trough of the dish for the most divine flavour experience . The paired side of truffle mash with aged Parmesan is the perfect ultimate final indulgence pairing .
Each dish was carefully curated , marinated and smoked to develop flavours that hit the palete in different ways and with different degrees of heat , intensity and flavour - and they all tick the immensely good box .
Dishes devoured , we were enthusiastically encouraged to have dessert , opting for a selection across the menu : the chargrilled sticky toffee cake offset with ginger spice ; the poached banana , a smaller dish with caramel custard and pecan ice cream ; the everpopular melt-in-the-middle chocolate volcano ; and our table top pick of the evening , the delicate fresh flavours of a strawberry and lime pavlova .
With ambitious development and expansion plans , and special occasion dining and event dining in the making , Firepit ’ s - and indeed Cave ’ s overall food development future continues to set Kent on fire .
Firepit Cave Hotel & Golf Resort Brickfield Lane Boughton-under-Blean Faversham ME13 9AJ www . cavehotels . com / firepit
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