These eateries prove local ingredients make for the finest dining
The Rose Inn has been brought to life by Chef and Publican Billy Stock, who vowed to bring his passion for food and community to the village of Wickhambreaux, in the heart of Kent. Overlooking the quaint village green,
The Rose Inn is a charming and unspoilt 13th century pub, serving up humble but technically brilliant dishes that celebrate the best of Kentish produce.
The menu is ever-changing, depending on which ingredients Billy comes across through his network of hyper-local suppliers, makers and bakers. On any day you may find fish from the south coast (via Hastings PH Fish), glorious greens from organic farmers Walmestone Growers, sweet English berries from neighbouring farmers at Kelsey Farm, hand-crafted sourdough from nearby micro-bakery Gilda and aromatic herbs and vegetables from their homegrown garden, tended to by local gardener The Wonky Parsnip. Similarly, the drinks list showcases Kentish brewers, distillers and winemakers including young Tonbridge-born microbrewery Constellation Brewery, and Northdown Brewery, Maidstone Distillery, Copper Rivet Distillery, Chapel Down, Westwell and Simpsons.
Visit in the summer months, when the dining room spills out into the large garden and outdoor bar, to sit in a quaint suntrap, lunching on spit-roast spring chickens from the rotisserie with a glass more than half full of something locally brewed. Pub paradise.
The Dysart Petersham is a family owned and run restaurant in Petersham, countrified south west London. In the family for 18 years, The Dysart has evolved a great deal over the years, and during the last decade has taken its place amongst London’s top fine dining restaurants, since the arrival of head chef Kenneth Culhane, winner of the prestigious Roux Scholarship in 2010.
The approach is simple, yet surprisingly rare these days – the real meaning of the word ‘hospitality’ – a warm welcome, comfortable and spacious surroundings inside, with beautiful country scenery outside, the finest ingredients and cooking that cuts no corners. Tables are never rebooked or reset so guests can settle down and relax with no pressures at all. The kitchen makes use of many local ingredients, including herbs and vegetables from their own garden, and takes influence from French classical cooking alongside the lightness of Asian cooking.
Over recent years they have been awarded a third AA rosette, a ‘very good’ rating
in the new Good Food Guide, and a Michelin star in the 2020 guide which
has been retained ever since.
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