Oakley & Harvey at Wallett's Court

Check yourself in for a treat-filled weekend at this charming hotel, restaurant and spa combo. The beamed dining room has been carefully restored, and menus are primarily based on local produce, always including excellent fish and seafood. Kentish woodpigeon as well as venison are seasonal highlights, treated expertly by the innovative but classically trained chef. Seared mackerel fillet with tomato, fig and sage compote, then pigeon with a confit of shallots, garlic, thyme and Puy lentil casserole are typical of the style. Best in winter, when candles and open fires lend a warming glow.