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Nick Evenden has worked wonders at this pretty restaurant overlooking Bearsted Green, offering an ingredients-led menu that nods to his classical background. Dishes are simple in concept, from an
opener of local venison terrine with a redcurrant & black pepper jelly, to roast rump of lamb accompanied by roasted bell peppers, tapenade & pesto. Desserts run from hot chocolate fondant
with salted caramel & white chocolate ice cream to warm treacle tart. The French-led wine list gives a nod to other wine-growing countries.
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