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Friendly ambience and a beautiful 17th century setting have helped Kinghams earn a good reputation, making booking essential both for lunch and dinner. The contemporary menu features starters like
local pigeon breast pan-fried with apples and ceps and served on filo discs and a sticky hazelnut sauce, or or goat’s cheese beignets with tomato jam and marinated tomato petals, followed, perhaps,
by Surrey Hills prime rib steak layered with creamed garlic mushrooms and potato wafers. A daily fish selection mirrors what’s best in the market.