KENTSTAYCATION
A REFINED RARE FIND …
THE BLUE
PIGEONS,
WORTH
BY SAMANTHA READY
Tucked into the sleepy village of Worth, just inland from Kent coastal gem Deal, The Blue Pigeons has long held a place in the hearts of locals. But, following a sensitive and stylish refurbishment, this former coaching inn has been lovingly reimagined, emerging with a new sense of purpose, polish and a quietly confident fine dining and stay offering that is well worth travelling for.
It is always a relief and wonder to find a heritage building that has been so lovingly, painstakingly restored and given a new lease of life. The bones of The Blue Pigeons’ building remain absolutely intact, think beamed ceilings, sash windows and cosy corners, but there is now also a soft elegance that weaves through the space. The attention to detail is also beautifully personal. The owners have named each of the bedrooms after their children, a charming touch that says everything about the approach here. Our room at the front of the building was light-filled, tastefully layered with soft textures and natural tones, and blissfully peaceful.
Arriving to glorious sunshine, we were able to start our stay with an early evening aperitif chosen from the carefully pared-back classic cocktail list and served against a backdrop of wildflowers swaying in the breeze across the beautiful rear gardens, complete with horsebox bar, wooden gazebo and umbrella-shaded nooks.
Stays aside, it could be argued amongst the statement renovation and considered interior styling that the new restaurant could now clinch the acclaim of headline act here …
Overseen by head chef Scott Hubble, the menu is a masterclass in quality ingredients, precision, balance and a confident handling of flavour. We began with the torched mackerel served with heritage tomatoes, pickled shallots and a chilled plum tomato water so intensely pure it felt like drinking the essence of summer. My mushroom tortellini was a joy- silky pasta encasing deep, earthy mushroom, served in a golden chicken broth enriched with a slow-poached egg yolk that melted into the bowl like butter.
For mains, the roast lamb rump was an obvious early summer Kentish choice, arriving perfectly pink, partnered with an unctuous slowcooked shoulder, bitter leaves and a smoky seduction of aubergine. A swirl of chimichurri and a crisp-edged potato terrine pulled everything together with flair. For me, however, the lure of the corn-fed chicken did
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