In moving to Kent ‘the garden of England’, the aim was to be seasonal and local with ingredients, long before those were fashionable buzzwords in cooking. The purpose of both is to optimise flavour, finding things of finest quality and using them at their peak. In a contemporary kitchen certain desirable ingredients are not found locally, but a wonderful olive oil from Italy has a place alongside the amazing larder provided by the fields, farms and shoreline of Kent. The driving force is depth and purity of flavour. This remains the key intention for our food.
When produce is so good, complicated delivery is unnecessary and inappropriate. So while a dish may be complex in preparation our style of food is relatively simple, a clean delivery of something very good to eat.
Below are some sample menus. But because of the way we work dishes change frequently, reflecting what delicious things we find to serve you.
“Graham Garrett is a chef whose technique, pedigree and palate mean he could fuss and flourish with the best of them. But he doesn’t. There is a purity about his work that is a joy to eat.” Cat Black (Guild of Food Writers)