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Check yourself in for a treat-filled weekend at this charming hotel, restaurant & spa combo. The beamed dining room has been carefully restored, & menus are primarily based on local
produce, with excellent seafood showing up strongly. Kentish game – including venison – is a seasonal highlight, or there could be turbot with boneless chicken wing, horseradish rémoulade &
beetroot purée ahead of goose breast served with chestnuts, sprouts, pancetta, cranberry compote & bread sauce. Best in winter, when candles & open fires lend a warming glow.
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