Souffle

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.