Our Country Pub in Kent
Our ethos is to use the most local and seasonal produce to deliver good quality food on the plate. We aim to do exceptional, classic pub food, as well as interesting premium dishes.
Autumn Menu
Small Plates
Tear & share garlic bread
(D G V)
5
Add Salt cod pâte (D F M), Potted ham (M S), Smoked aubergine purée
3 Each
Gordal piquanté olives
(F N V)
4
Cheese & Marmite puff pastry straws
(D E G S V)
5
Rabbit & black pudding croquettes, pecorino aioli
(D E G N)
8
Lemon sole goujons, celery & apple tartare sauce
(C D E F G)
12
Burrata, frigatelli, crispy onion, grilled ciabatta
(D G V)
12
Oak smoked salmon mousse, melba toast, crème fraîche, dill
(D F G)
14
Merguez scotch egg, tzatziki, pomegranate
(D E G)
12
Chef’s soup of the day, house bread & butter
(D G VG)
9
Crispy pork belly bites, sweet chilli sauce, pickled ginger crispy onions
(G)
12
Rosemary & garlic camembert, hot honey, ciabatta toast
(D G V)
18
Large Plates
Marmalade & fennel seed glazed ham, Woodland farm fried egg, chunky chips, walnut ketchup
(E G N)
20
Confit belly of pork, duck fat roast potatoes, black pudding croquettes, apple purée, cider & mustard sauce
(C D E G M)
25
Slow cooked beef cheek Guinness & chestnut mushroom pie, horseradish mash, peas & gravy
(D E G S)
24
Wild mushroom & spinach risotto, gorgonzola, truffle oil, poached duck egg
(D E V)
22
Cauliflower schnitzel, borlotti bean & tomato cassoulet, basil pesto
(G N VG)
20
Beer battered fish, chunky chips, garden peas, tartare sauce
(D E F G M S)
23
King prawn, mussel & clam linguine, fresh Parmesan, chilli & pesto
(CR D MO N)
28
Pan fried calve's liver & bacon, colcannon, braised onions, sherry vinegar jus
(C D S)
26
The Grill
250g Dry aged sirloin steak
(D), choice of sauce
25
225g Dry aged fillet steak
(D), choice of sauce
34
Steak sauces - Peppercorn (D,S) Blue Cheese (D) Garlic Butter (D) Red wine jus (S) Chimmi Churri (S) or Café de Paris (D,F,M,S)
200g Steak burger, seeded bun, tomato relish, Monterey Jack cheese, coleslaw & fries
(D E G S)
21
Add bacon
£2
Sides
Maple glazed parnsips
(D V)
5
Waldorf salad, blue cheese dressing
(C D E M N S V)
5
French peas
(D)
5
Buttered mash
(D V)
5
Garlic mushrooms
(D V)
5
Skinny fries, rosemary mayo
(E,V)
5
Dessert Menu
Desserts
Sticky toffee pudding, butterscotch sauce, vanilla ice cream
(D E G N)
10
Lemon posset, meringue, sorbet
(D E G V)
10
Dark chocolate brownie, hazelnut ganache, chocolate ice cream
(D E N)
10
Apple & blackberry crumble, coconut custard
(G VG)
10
Pistachio & raspberry tart, pistachio ice cream
(D E G N)
12
English cheeseboard, millers crackers, pickles, chutney, fruit
(C D G N M S)
14
Sunday Menu
Aperitif
Classic negroni, Tanqueray, Campari, Martini Rosso
10
Le citron Bloody Mary, Le Citron Grey Goose, tomato juice, Tobasco, worcester sauce
12
Small Plates
Tear & share garlic bread
(D G V)
5
Add Salt cod pâte (D F M), Potted ham (M S), Smoked aubergine purée
3 EACH
Gordal piquanté olives
(F N V)
4
Cheese & marmite puff pastry straws
(D E G S V)
5
Rabbit & black pudding croquettes, pecorino aioli
(D E G N)
8
Lemon sole goujons, celery & apple tartare sauce
(C D E F G)
12
Burrata, frigatelli, crispy onion, grilled ciabatta
(D G V)
12
Oaked smoked salmon mousse, melba toast, creme fraiche, dill
(D F G)
14
Merguez scotch egg, tzatziki, pomegranate
(D E G)
12
Chef's soup of the day, house bread & butter
(D G VG)
9
Crispy pork belly bites, sweet chilli sauce, pickled ginger crispy onions
(G)
12
Rosemary & garlic camembert, hot honey, ciabatta toast
(D G V)
18
Roasts
Chicken supreme stuffed with Cumberland sausage meat
(D E G S)
24
Slow roasted pork belly, fennel & sea salt crackling
(D E G S)
25
Roast sirloin of dry aged beef
(D E G S)
27
Combination roast, roast sirloin & roast pork
(D E G S)
30
Roast butternut squash, walnut & rosemary crumb, vegetarian gravy
(G N S V VG)
20
All of the above are served with a Yorkshire pudding, roast potatoes, seasonal vegetables, cauliflower cheese & red wine jus
(D E G M)
Large Plates
Cauliflower schnitzel, borlotti bean & tomato cassoulet, basil pesto
(G N VG)
20
Beer battered fish, chunky chips, garden peas, tartare sauce
(D,E,F,G,M,S)
23
King prawn, mussel & clam linguine, fresh Parmesan, chilli & pesto
(CR D MO N)
28
Marmalade & fennel seed glazed ham, Woodland farm fried egg, chunky chips, walnut ketchup
(E G N)
20
From the Grill
225g Dry aged fillet steak
(D), choice of sauce
34
Steak sauces - peppercorn (D S), blue cheese (D), garlic butter (D), red wine jus (S), chimmi churri (S), café de Paris (D F M S)
200G steak burger, seeded bun, tomato relish, Monterey jack cheese, coleslaw & skinny fries
(D,E,G,S)
21
Add bacon
£2
Sides
Maple glazed parsnips
( D V)
5
Waldorf salad, blue cheese dressing
(C D E M N S V)
5
French peas
(D)
5
Buttered mash
(D V)
5
Garlic mushrooms
(D V)
5
Skinny fries, rosemary mayo
(E,V)
5
Children's Menu
Snacks
Carrot & cucumber sticks, Marie Rose sauce
(E,V)
4
Tomato hummus & corn chips
(SS,VG)
4
Cheesy garlic ciabatta
(D,G)
5.5
Mains
Tomato spaghetti, grated cheddar cheese & garlic ciabatta
(D,G,V)
7.5
Mini freshly battered fish & chips
(F,G)
8
Cheeseburger, fries, house coleslaw
(D,E,G,M)
8.5
Cumberland sausage, mashed potato & gravy
(D,G,S)
8.5
All of the above can be served with a choice of baked beans
garden peas or carrots
Desserts
Chocolate brownie, chocolate ice cream
(D,E,G,SY,V)
5.5
Sticky toffee pudding, toffee sauce, vanilla ice cream
(D,E,V)
6
Apple & blackberry crumble, vanilla custard
(D,E,G,V); Vegan with vegan cream or vegan vanilla ice cream
5.5
Selection of ice cream, café curl
(D,E,G,V)
3
Wine & Champagne
Apéritifs
Classic Negroni
Tanqueray, Campari, Martini Rosso
10
St Germain Hugo Spritz
Elderflower St Germain Liquor, Prosecco, Soda, Lemon & Mint
10.5
Bloody Mary
Grey Goose, Tomato Juice, Seasoning
12
Royal Kir
Crème de Cassis, Simpsons Chalklands Classic Cuvée
12.5
White Wine
175ml
250ml
Carafe
Btl
Vina Arroba, Pardina
Spain
6.5
9
13
25
Babalu Bianco Vino D’Italia, Catarratto
Sicily, Italy
7
9.9
14.2
27.5
Orsino, Pinot Grigio
Veneto, Italy ’25
7.8
10.7
15.5
29.5
Myth of Motu Nui, Sauvignon Blanc
Aconcagua Valley, Chile ’25
8.8
12.1
17.5
33.5
Mont Rocher, Viognier
Languedoc, France ’25
9.6
13.2
19
37
Reserve Delsol, Picpoul De Pinet
Languedoc, France ’24
9.8
13.5
19.4
37.5
Apple Tree Lane, Sauvignon Blanc
Marlborough, New Zealand ’24
10.5
14.5
20.5
39.5
Simpsons Gravel Castle Chardonnay
Canterbury, England ’25
11.7
15.9
22.5
42
Cave De Tuckheim Vielles Vignes, Riesling
Alsace, France ’22
47
Chablis, Tremblay-Marchive
Burgundy, France ’23
15
23
32
62
Louis Latour Pouilly Fuisse
Burgundy, France ’23
75
Red Wine
175ml
250ml
Carafe
Btl
La Riada Tempranillo
Campo de Borja, Spain
6.5
9
13
25
Sangiovese IGT Cie Lo e Terra
Puglia, Italy ’25
7.8
10.7
15.5
29.5
The Wrong’un, Shiraz Cabernet
Central Valley, Australia ’24
8.6
11.9
17.1
33
Jean Claude Mas, Syrah (Organic)
Languedoc, France ’24
8.8
12.1
17.5
33.5
Umbrele Pinot Noir
Vilie Timisului, Romania ’22
9
12.4
17.9
34.5
Jean Claude Mas Merlot Classique
Languedoc, France ’23
9.1
12.5
18.1
35
La Bonita Reserva Malbec
Mendoza, Argentina ’25
9.8
13.5
19.4
37.5
Feudo Antico, Montepulciano d’Abruzzo
Abruzzo, Italy ’23
10.9
15.9
22.5
42
El Meson Reserva Rioja
Rioja, Spain ’21
11.5
17
25
49
Simpsons Rabbit Hole Pinot Noir
Canterbury, England ’24
14
19
29
55
Château Treytins Montagne Saint-Émilion
Saint-Émilion, France ’19
16
24
33
65
La Colombaia, Amarone Della Valpolicella Classico
Veneto, Italy ’20
75
Rose Wine
175ml
250ml
Carafe
Btl
Claude Val Rosè
Vin de Pays, France ’24
7.8
10.7
15.5
29.5
Gavotte Cotes de Provence Rose
Provence, France ’25
10.5
14.5
20.5
39.5
Whispering Angel Rosè
Provence, France ’25
16.5
21
30
57
English Sparkling
By Glass
Btl
Simpsons Chalklands Classic Cuvèe
Canterbury, Kent N.V
11
62
Simpsons Canterbury Rose Sparkling Rosè
Canterbury, Kent ’22
13.7
72
Prosecco & Champagne
By Glass
Btl
Beppe Morchetta Vino Spumante Prosecco
Veneto, Italy
7.3
36.5
Laurent Perrier Brut
Champagne, France
95
Moët & Chandon Brut Imperial
Champagne, France NV
90
Laurent Perrier Cuvée Rosé
Champagne, France
125
Alcohol Free Sparkling
By Glass
Btl
Wild Life Botanicals 0.5%
Cornwall, England
7.7
39
Dessert Wines
50ml
Btl
Vistamar Late Harvest Sauvignon Blanc
Liamri, Chile ’24
4
24
Domaine Baumard Coteaux du Layon Carte d’Or
Loire, France ’23
5
39
Fortified Wines
50ml
Btl
Tio Pepe Palomini Fino Sherry
Jerez-Xeres, Spain ’20
5
Delaforce LBV
Douro, Portugal ’20
5.5
75
Delaforce 10yr Fine Tawny
Duriense, Portugal
7.5
95
Gutierrez Colosia Pedro Ximenez Sherry
Montilla-Moriles, Spain ’24
7.5
Festive Set Menu
Two Courses - £30
Three Courses - £35
Starters
Chef’s soup of the day, house bread, sea salt butter
(d,g,vg)
Smoked ham hock & duck terrine, brioche toast, apple & pear chutney
(d,g,m,s)
Potted smoked salmon, Melba toast, horseradish butter
(d,f,g)
Breaded Camembert, hot honey, dandelion salad
(d,e,g,s,v)
Mains
Roast breast of turkey, orange & cranberry stuffing, pig in blanket, seasonal accompaniments - roast potatoes, honey roasted carrots & parsnips, braised red cabbage, buttered sprouts & turkey gravy
(d,e,g,s)
Fillet of sea bass, crab and Parmesan risotto, sea herbs, curly kale
(cr,d,f,s)
Bovril glazed beef cheek, mash potato, black cabbage, wild mushroom jus
(d,g,s)
Cauliflower schnitzel, borlotti bean & tomato cassoulet, basil pesto
(d,e,g,n,v)
Desserts
Traditional Christmas pudding, brandy custard
(d,e,g,n,s,v)
Pistachio & raspberry tart, pistachio ice cream
(d,e,g,n,v)
Spiced pear and apple crumble, calvados custard
(g,n,sy,vg)
Sticky toffee pudding, butterscotch, vanilla ice cream
(d,e,g,v)
If you have any food allergies or an intolerance query, please speak to a member of our team who will be happy to help.
Our festive menu is available Monday–Saturday, starting Monday 23rd November 2026 until Wednesday 23rd December.
The festive set menu must be ordered by the whole table. We are unable to offer a mixture of this set menu and other menus for the same table.
For tables of 8 guests or more, a £20 per person deposit is required to secure your booking and a pre-order of food is required prior to your visit.
All prices include VAT. A discretionary service charge of 10% will be added to your table.
Christmas Day Menu
£145 Per person
Includes a glass of Champagne or alcohol-free sparkling wine
TERMS AND CONDITIONS
A non-refundable 50% deposit (per person) is required at the time of booking along with card details to secure the reservation.
The remaining balance is due by 5pm on Friday 4th December 2026. If this is not received by then, we reserve the right to charge your card for the remaining balance. If we are unsuccessful in charging your card then we reserve the right to make your table available.
We require a pre-order of food for every booking which is also due in on Friday 4th December.
Any amendments to the table must be made by 5pm on Friday 4th December. If your table is to cancel afer 5pm on Friday 4th December, then we reserve the right to charge your card for the full amount or remaining balance per person.
In the event of a no-show then we reserve the right to charge your card for the full amount or remaining balance per person.
Children up to the age of 10 years old will be charged half the cost for a smaller portion.
A discretionary service charge of 12.5% will be added to all tables.
Due to the nature of our Christmas Day service, we are unfortunately unable to allow dogs in the pub to dine with you on Christmas Day.
The Christmas day menu may not be used in conjunction of any other offering or voucher.
We apologise for such strict terms & conditions but we must protect our business and staff that give up special days like this.
For The Table
Crab croquettes
(CR,D,E,G)
Spiced lamb chipolata
(G)
Cheese straws
(D,E,G,M,SS)
Starters
Whiskey cured salmon, heritage beetroot, wasabi mayonnaise
(E,F,S)
Breaded Tunworth cheese, port & pear compote, lambs leaf
(D,E,G,M,S,V)
Venison carpaccio, pomegranate, rocket, almond pesto
(D,N)
Porcini mushroom & chestnut bruschetta, Winter truffle cream
(G,N,SY,VG)
Prawn & lobster cocktail, bloody mary rose, granary toast
(CR,D,E,G,M,S)
Chicken liver parfait, clementine purée, honey brioche
(D,E,G,S)
Main Courses
Roast Norfolk turkey breast, hazelnut, orange & sage stuffing, seasonal accompaniments, chef’s gravy, bread sauce
(D,E,G,N,S)
Roast forerib of beef, Yorkshire pudding, roast potatoes, seasonal vegetables, red wine jus
(D,E,G,S)
Fillet of wild halibut, crisp pomme anna, tenderstem broccoli, cockle butter sauce
(D,E,F,G,S)
Crown Prince pumpkin risotto, toasted pine nuts, Winter truffle, Brighton blue cheese
(D,N,V)
Koji glazed cauliflower, pea velouté, caper popcorn
(G,SY,VG)
Roast rack of lamb, dauphinoise potato, ratatouille, rosemary jus
(D,S)
Desserts
Traditional Christmas pudding, brandy custard
(D,E,G,N,V)
Dark chocolate & raspberry tart, tonka bean chantilly
(D,E,G,SY,V)
Winter berry & apple strudel, vanilla ice cream
(G,VG)
Pistachio & white chocolate choux bun croquante
(D,E,G,SY,V)
Hazelnut tiramisu
(D,E,G,N)
English cheeseboard, millers crackers, pickles, fruit & chutney
(D,G,M,S,V)
Some of our dishes contain the following allergens or are suitable for vegetarian/vegan:
(C - CELERY, CR - CRUSTACEAN, D - DAIRY, E - EGGS, F - FISH, G - GLUTEN, M - MUSTARD, MO - MOLLUSCS, N - NUTS, P - PEANUTS, S - SULPHITES, SS - SESAME, SY - SOY, V - VEGETARIAN, VG - VEGAN)
