insideKENT Magazine Issue 43 - October 2015 | Page 91

spa benches with foamy citrus oil bubbles and
the monsoon showers, complete with a
‘thunderstorm’ setting where hydrotherapy jets
and sensory lighting transport you to your own
rainforest experience. Further in I chilled out in
the relaxation area with the solar heated reclining
beds next to ‘that view’ allowing you to lie back
and drift away. And last but in no means least,
I took a dip in the infinity pool, where I could
literally swim to the edge of nature, before taking
advantage of the adjacent hydrotherapy pool
with its massaging and reviving waterjets.
The spa area also has clever access directly to
the second floor changing areas that lead right
to the treatment and consultation rooms, where
my guest and I met Taylor, our friendly,
professional therapist for the day. Whilst my guest
opted for the full body massage which
competently worked away those muscular
stresses and strains leaving him in a zen like state
of relaxation, I happily indulged in the hour long
body scrub which utlised fruit extracts and Decleor
products to leave my skin buffed, silky and radiant.
After a brief respite in one of the two relaxation
lounges, we were both more than ready for lunch
and excited to try the carefully designed dishes
on offer by head chef David Pigram and his team.
Heading to the second floor Waterleaf Restaurant,
we were impressed by the clever split room
design. Two main dining spaces have been
created again making full use of those Weald
views, and in doing so the areas become cosy
and intimate, with small circular tables for two or
four. Beyond this and adjacent to the kitchen is
the Laurent Perrier Chef’s Table. A broad circular
private dining experience where the pass is framed
by a large picture window allowing guests to
watch the kitchen in full action, sample the inspired

dishes in full privacy and comfort, and of course
wash down their lunch or dinner with a glass (or
two) of bubbly.
Taking our own seats by the window (of course!)
happily sipping on our glass of fresh hand-pressed
apple juice, our gaze was only drawn from the
rolling clouds and tree tops by the arrival of a
small lacquered box. Inside was our amuse
bouche: a small cube of bone marrow with capers
and seeds. Its size belied its flavour as the meaty,
juicy melt-in-the-mouth marrow gave way to its
punchy caper side.
Soon after our starters appeared: my guest’s
superfood choice was the crab bisque, rouille
and spirulina oil; a thick creamy broth, with hints
of coriander and a spicy kick to the delicate white
flesh that perched upon a crisp thin cracker. I
opted for the fried duck egg with slow-cooked
leg, where delicate tender duck met with the rich
soft orange yolk, mopped up with crispy toast
‘soldiers’.
Our mains entered with a theatrical fanfare, as
the dome – to preserve its BBQ aroma – was
lifted and my guest’s beef rib marked its arrival.
The smoky, sticky beef fell from the rib
accompanied by its rare steak, creamy mash
and charred bbq sweetcorn. I tucked into a
delicate strip of pork belly, flavoursome with an
ultra crispy crackling, creamy mash and rainbow
chard side.
A palate cleanser arrived and we were intrigued
to discover a beetroot and aronia sorbet crumble
with blackberries from the wild garden beneath
the window. It was an interesting taste, earthy
but wholesome and we devoured the lot whilst
trying to pinpoint how we’d describe it.

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And as it would have been rude not too, we
opted for dessert too. My guest (on his superfood
endeavour) plumped for the raspberry ketone
soufflé – a warm, delectably smooth soufflé with
a delicious crust and a sharp and sweet raspberry
sorbet. Then it was my turn for theatrical entrances
as my chocolate sphere was presented. The
glistening chocolate orb sat on its chocolate soil,
melted under the rich decadent pouring sauce
to reveal rich ripe cherries, chocolate mousse
and a moist chocolate sponge; not only clever
but delicious too!
The Waterleaf is in fact a destination restaurant
in its own right. Head chef David explained that
he has a passion for wellbeing and health, which
inspired his distinct menus utilising a range of
superfoods combined with locally sourced,
seasonal produce to create dishes that are not
only flavoursome and delicious, but good for you.
It is an extra added bonus for spa day guests to
have lunch here included in the package.
With one final relaxation chair experience, another
few lengths of the infinity pool and one last play
in the monsoon rainforest shower, my guest and
I (after another last look at ‘that view’, naturally)
emerged from the Retreat, nurtured, refreshed,
refuelled and inspired to book our next escape
back to nature.

Reynolds Retreat
Quarry Hill Rd
Borough Green
TN15 8PB
01732 446051
www.reynoldsgroup.co.uk/retreat
@ReynoldsRetreat