Kent, British, Traditional Restaurant Guide

Set in a converted stable block that was once part of the neighbouring coaching inn – now their sister venue, ‘The Oak on the Green’ – a “lovely village restaurant with real talent in the kitchen”. As per the name, it’s all about the “very good quality fresh fish” which fans proclaim “a bargain” (particularly the “excellent value lunch”).

A “seriously dramatic room” plays host to meals in the restored 1873 pump house at Chatham’s historic dockyard on the Medway, which has been converted into a distillery and restaurant by Bob Russell and his sons Matthew & Stephen. Top Menu Tip – “amazing roasts on Sundays”.

2023 Review: The dining room “upstairs in a rickety old pub, with wonderful views over Whitstable Bay”, offers a “good mix of innovative food” – including “beautifully cooked fish” – “and homemade pub classics, served by staff from the kitchen on the floor below”. “Eaten there many times: the ambience is excellent and always found the food good”.

A Whitstable fixture since 1984 – this “lovely local French-style bistro” run by Philip & Sue Colthup (helped these days by son Rhys) offers a “well-cooked and presented menu” that’s “heavily dependent on seafood, given its proximity to the harbour”. It recently added “a lovely courtyard garden” to help cope with demand at busy times of the year. Top Tip – “very good value set lunch”.

“Situated in the covered market next to Canterbury station, this mezzanine-floor restaurant allows you to enjoy delicious food in an interesting setting”, with its “small menu of local and seasonal things” (wholesome soups, tarts, salad bowls) reducing the food miles to about two feet. While, for the odd longtime visitor, there’s a sense that “prices have shot up” of late, the opposing view is that it’s “still as good as it was twenty years ago”, with “wine from a nearby vineyard” to wash down the “locally sourced everything”.

“A country pub with an above-average menu” and "consistently good food” from chef-patron Lee Adams that’s generally agreed to be “a cut above the others in the area”. (The unusual name references First World War poet Siegfried Sassoon, who lived in the village.)

This “lovely gastropub in a pretty Kent village” with “well-kept beer and very good food” – including “unusual dishes such as a celeriac and truffle tart” – is part of Saga heir Josh De Haan’s Pickled Egg group. Top Tip – “enjoyed a drink in front of the log fire while looking at the menu”.

2024 Review: Sawdust floors and shelves of wine for sale add to the atmosphere of this ‘Wine Merchant & Dining Rooms’ – a Dickensian-style space that’s been a linchpin of the town’s eateries since 1976. It continues to win consistent support for its traditional fare, and is well-suited to business lunches.

2022 Review: Former Sportsman chef David Hart earns rave reviews from reporters who ‘get’ his modest 26-seater with a simple menu and an enthusiast’s list of wines (fans include the Guardian’s Grace Dent).

With “high-quality food and very tasty cocktails”, this modern British venue from chef Tom Genty and co-founder Terry Brouet, who runs the front of house, offers what locals agree is “the best dining experience in the area by a mile”. Opened in 2021, its kitchen focuses on seasonal local ingredients, often fermented to intensify the flavours.

“A mixture of very interesting small plates and main dishes” inspires limited but very positive feedback for this ‘family run, dog friendly restaurant’ – chef Jamie’s food is more ambitious than you might think given the easygoing style of the place. Top Menu Tip – handy for brunch!