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The Bullﾒs kitchen is bursting with fine, fresh, seasonal and locally sourced produce. Martin and his team infuse these ingredients with the kind of ﾓculinary excellenceﾔ and intuition that won
them commendation and a prized AA Rosette. The restaurant received its first coveted AA Rosette in 2011 for its ﾓculinary excellenceﾔ and the combined culinary vision of head chefs award winning
James Hawkes (previously from the Forte Hotels group) and David Evans has seen The Bull Hotelﾒs restaurant evolve into one of Kentﾒs ﾓdining destinationsﾔ. Both Hawkes and Evans are deeply
committed to sourcing high quality regional and seasonal ingredients, which has helped to support a vibrant group of local food producers and growers, as well as breweries and vineyards across
Kent. With one hundred bottles of wine to choose from, the list offers both diversity and value. Cask ales are also celebrated at The Bull, with a selection made available from the Dark Star Micro
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