BOYS HALL
Boys Hall , Ashford
Stunning stately home turned restaurant-with-rooms showcasing the best that Kent has to offer . Head chef Shane and his team strive to delight and inspire with fresh , local and seasonal produce celebrating the very best of The Garden of England . Much of the menu is cooked over fire and changes with the seasons . An exemplary main is the grilled Romney Marsh lamb with tomato fondue , rosemary potato , pickled morels and tarragon . Indulge in drinks alongside your dishes too , with offerings from their curated wine cellar that is brimming with both Kentish and international vintages , or enjoy an expertly crafted cocktail in beautiful surroundings .
BRIDGE ARMS
Bridge Arms , near Canterbury
A Michelin-starred Kentish treasure , The Bridge Arms is produce-driven with menus that focus on seasonality and provenance . Cooked over charcoal and produced from a local Kentish woodland , enjoy mains such as grilled ribeye of Hereford beef and roast saddle of Blackface lamb , morels , turnip , black garlic and kale . The Bridge Arms offer a daily menu alongside a four-course tasting menu .
herd ., Canterbury herd .
This stylish restaurant , housed in a stunning art deco building in the heart of Canterbury , pioneers ‘ great steak , great wine , great cocktails and great times ’. With a staunch commitment to local produce , everything from herd .’ s spirits , coffee and hand soap to cherries , ice cream and fish are sourced locally . The restaurant has also put a lot of effort and research into sourcing the very best cuts of beef from around the globe for its steakled menu . For example , their Prussian fillet features on the menu as it was voted World Steak Award winner three years running , while the Irish chocolate-fed wagyu is of ultimate quality – the taste is sensational with an incredibly tender texture . Diners can choose from a range of feeds , cuts and sizes for individual steaks , with many sourced from the acclaimed Tom Hixson of Smithfield , or indulge in one of herd .’ s renowned sharing platters , which features heaving boards of chateaubriand , tomahawk or côte de boeuf . Reasonably priced set lunch menus , midweek specials , brunch and new monthly supper clubs complete the offer at this welcoming yet decadent indie .
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