“The Bull serves food prepared with care, understanding and skill, using good quality ingredients. At The Bull guests can eat in with confidence and a sense of anticipation.”

AA Inspector

Inspired by best of British

The winning combination of wholesome and quality ingredients with the best British produce plus the modern cooking techniques that we use here at The Bull is producing hearty delicious dishes.

We prepare our menu with the intention of suiting everyone’s tastes. We have just launched a few new dishes to the menu – The Small Plates. They are are designed to cater to those who want to test and try multiple dishes or just fancy a lighter lunch and are available Wednesday – Saturday. View the menu.

A winning combination

Packed with tantalizing aromas that fill the restaurant, the options of classic pub favourites, wholesome dishes, popular smokehouse nibbles and burgers will mesmerise you. The traditional Sunday Roast with 5 options of roasts with its famous sticky gravy is a family favourite.

Pair the meat, chicken or fish with one of the many rotating beers stocked here – local craft beers, Kentish cider and ales, Iron Pier, Westerham, Siren and Pressure Drop.



Our specialist Ole Hickory Pits wood-burning smoker (the only one in the whole of Kent!) cooks the meat low and slow for hours using a secret combination of carefully selected woods, deepening the meat’s flavour, leaving it moist and butter soft. Inspiration from the USA meets the English passion for smokehouse.

The latest menu includes what The Bull does best, dishes that have now become classics thanks to an eclectic range of flavours – from prime English cuts of meat smoked over English oak and carefully-sourced hot smoked salmon to the Korean chicken wings. The half chicken ‘melt like butter’ after 2 hours of the smoking treatment. While our in-house barbecue sauce and tomato ketchup get the smoked treatment.


Whether from our deeply committed local farmers or premium suppliers further afield, the quality of the meat we serve is supreme. Then we age, rub, brush, marinate, grill, smoke the meat to ramp up the flavour, add moisture and trap the smoke flavour. The menu is a festival of high quality meat cooked to perfection using traditional smoking techniques.

On the non-smoked side of the menu, meat lovers will love their Scottish ex-dairy steaks dry-aged for 6 weeks are packed with flavour and marbling while the signature Bull Burger has no equal, made from 100% aged rib eye meat and a pinch of salt & pepper.