Brad has been instrumental in everything from the wine list to the cocktail mixology ( be sure to check out the hazelnut whip for a digestif of dreams ) to the entire range of menus that see guests through from breakfast - think freshly baked pastries and house granola to Kentish full breakfasts bursting with local produce - to lunch , often offered as a reasonable priced set two- or three-course menu , and dinner , an increasingly popular dining choice for local celebratory diners , staycationers , and of course hotel guests .
While the rooms only opened in December , the restaurant opened for dining guests back in September . Since then , and with new head chef Shane Pearson at the helm , under Brad ’ s watchful stewardship of course , the menu ( and its growing acclaim ) is coming into its own .
Alongside an enthusiastic band of regular locals , guests are treated to a showcase of fresh local ingredients influenced by Pearson ’ s stints at Blacklock and Caravan in London , with dishes often cooked on open fire . We dined on a midweek evening that proffered a hearty yet extremely reasonably priced set menu , still with Boys Hall ’ s signature snacks in evidence .
Start with the croquettes , a moreish lure of smoked local Ashmore cheddar with speck that you can happily dunk in its accompanying saffron mayo . We then opted for the enoki tempura , a beautiful light batter encased the mushroom fronds and made for quick devouring with its sesame ponzu dressing . The housemade nettle flatbreads are a revelation .
Starters offer a soup of the day , always seasonally driven , alongside classic British cookery . We opted for the ham hock terrine , delicate morsels of ham with capers , black pudding crumble and
apple piccalilli , and the roast pumpkin with a rich burrata and delicately fragrant rose harissa .
Mains continued the flavour packing contemporary plate theme . Mr R opted for the Zaa ’ tar-roasted cod served with a rich kalamata olive relish , samphire and tomato jus , while I deviated from the set options to the ‘ from the fire ’ add-on menu choosing the 180g rump cap steak . Sourced from Chart Farm , the house ’ s sustainable local farm and butcher , the deep flame-grilled flavours permeated the perfectly pink steak which was beautifully paired with charred hispi and beef dripping crispy ratte potatoes .
Brad appeared just in time to intercept our dessert decision-making conundrum . “ It has to be the sticky toffee , trust me , it ' s insane ,” he exclaimed , and while the beef suet sweet stickiness didn ’ t disappoint , the star of the show was the apple crumble soufflé . Perfectly formed , delicately light and offset with crumble , apple , blackberries and custard ice cream - what ’ s not to love ?!
Promising to offer the ultimate place to rest , recharge , discover Kent , and pique your curiosity , all while immersing yourself in food , drink and experiences curated by the duo to harness all they hold dear , Boys Hall certainly delivers . And then some .
Boys Hall Boys Hall Road Ashford Kent TN24 0LA boys-hall . com
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