insideKENT Magazine Issue 46 - January 2016 | Page 48

FOOD+DRINK THE WHITE HORSE, Bridge Just three miles from Canterbury, you’ll find the small village of Bridge; and there in the centre of the high street, The White Horse stands to welcome you. BY ADAM READY We arrived at The White Horse on a cold, rainy December evening and were greeted to a crackling open fire in the bar area. After warming up we made our way to the restaurant, nicely decorated with soft lighting and another open fire blazing away, which made for a very cosy atmosphere. As we perused our menus, we couldn’t believe the dishes which were on offer including four choices of starters, mains and desserts as well as the daily specials board. My guests ordered starter dishes of terrine of ham hock, pickled radish & beets with a fennel bread; a warm mozzarella, confit tomato, basil, roasted garlic and crispy shallots dish; and I enjoyed the celeriac & truffle veloute with toasted pumpkin seeds, which was definitely needed on this cold evening. The flavours were divine and portions of good size. The pub recently reopened its doors under the new management of business partners Andy and Elliot – both City workers – who took on this Kentish pub giving it a new lease on life with updated decor and offering a fantastic menu cooked with passion and local Kentish produce by head chef David Kirton. David joined the team after working for many years in London and Edinburgh, and more locally at highly regarded establishments such at The Marquis at Alkham and the Michelin-starred Apicius in Cranbrook. To go with meal from the wine list we decided on a bottle of Argentinian Malbec, which went down a treat. Desserts were next with four choices from the menu to pick from plus one from the specials. Our table went for the bramley apple & pear crumble and vanilla bean ice cream, and I had the dark chocolate delice, peanut brittle, caramel sauce, which not only looked fantastic, but tasted delicious too. For my main course I put my faith in David and asked him to surprise me with his recommendation: either the breast of chicken, fondant potato, savoy cabbage and wild mushroom sauce; or from the specials board, the local rump of venison, balsamic onions, beetroot and fondant potato. He chose the latter, and I wasn't disappointed. All in all a lovely evening with great food and company. I also hear the roast on Sunday lunchtimes are proving popular! My guests ordered the loin of beef, hand-cut chips, watercress and green peppercorn sauce; and for the fish lover of the table: seared local cod, baby potatoes, sweetcorn and bacon with a tasty seafood bisque. 48 The White Horse 53 High Street Bridge Canterbury CT4 5LA 01227 833830 [email protected] www.whitehorsebridge.co.uk