Souffle

Nick Evenden has worked wonders at this pretty restaurant overlooking Bearsted Green, offering an ingredient led menu that nods to his classical background. His cooking is precise, beautifully measured and driven by what’s fresh. Dishes are simple in concept, from an opener of scallops with pancetta, artichoke and white truffle, to the lime confit and creamed potatoes that accompany pan-fried calf’s liver. Sunday lunch satisfies traditionalists with foie gras and chicken liver parfait, and roast beef and Yorkshire pud, but there’s also salmon and langoustine terrine, and corn-fed chicken breast stuffed with mushroom mousse and a cep cream sauce. Desserts run from hot chocolate fondant with cardamom ice cream to bread and butter pudding. Karen Evenden has honed the service to perfection, while the French-led wine list just gives a nod to other wine growing countries