The Bull Hotel is an attractive three storey building set in the picturesque village of Wrotham, dating from 1385.  After its restoration it still retains a wealth of period details including three beautiful old fireplaces in the restaurant and bar area, which are roaring all day during the winter.

The bar is well stocked and offers good choices for the beer drinker: the Dark Star Micro Brewery has a range of different ales, all of which are popular (I opted for Smokey, a deep golden coloured Bavarian style ale using hardwood smoked barley malt).  There are over 70 wine options, although their Pinot Grigio is hard to beat.

Starters arrive quickly and finely presented.  The poached pear, stilton, walnut and lettuce salad and the pan-fried pigeon breast on toast with mushroom truffle paste and rocket were both very good.  For mains I opted for sea bass fillet with a tomato vinaigrette, chargrilled fennel and potato dauphinoise.  My companion chose the pan-fried English calves’ liver, bacon, chargrilled courgette, balsamic onion gravy with potato dauphinoise.  Both dishes were generous in size, cooked perfectly and well balanced in flavours.  After a little deliberation, we were pleased we rounded things off with dessert.  The strawberry Eton mess was light, yet utterly decadent and the cheese and biscuits were artisan.

With a seasonal menu which changes every month and a range of special events organised throughout the year, it won’t be long before I’m back again.  OLLY FILMER