James Hawkes, who has
25 years experience and Martin Deadman have combined their enthusiasm for producing fabulous food to arrive
at a menu guaranteed to delight.
New owner Martin Deadman works closely with the chef James to put together a regularly
changing menu, prepared using fresh quality ingredients and local producers such as Kentdown Mushrooms, TH Brown &
Son, H&J Glover, Chart Farm, Dark Star Micro Brewery, Woods Farm Eggs, Broomfield Farm and Wrotham Winterdale Cheesemakers.
The beef is hung for over 28 days, helping to ensure it is at its most tender and tasty, fresh fish is bought from day boats
on the South coast and many of the vegetables used are grown locally.
Maitre d’ Antonio Pellegrino
The service is very friendly and warm: Martin is
always serving, talking to clients and asking for feed back which he takes very seriously and discusses it with James and
the staff. To deliver a high level of service he recently employed Antonio Pellegrino a maitre d’
with 20 years of experience who worked with Jean-Christophe Novelli and was nominated for maitre d’ of the year 2001.
