Michelin-starred chef Michael Caines & hotelier Andrew Brownsword have brought a huge dollop of urban chic to Canterbury. Here, you’ll find the assuredly civilised MC Restaurant, where finely wrought cuisine is served in a dining room that makes good use of light & space. The kitchen takes inspiration from great local ingredients – Kentish beef, Romney Marsh lamb, South Coast fish – & the scope of its culinary thinking is broad. A starter of roast saddle of Godmersham rabbit served with a hazelnut & green bean salad & roasted almond purée might be followed by sea bass with spiced fennel purée, glazed button onions & fennel cream sauce. For dessert, a lovingly crafted Bramley apple & stem ginger soufflé with cider coulis & Granny Smith sorbet is a delight. All this indulgence comes at a price, but it’s not a greedy one for such labour-intensive dishes & the lunchtime ‘amazing graze’ menu is great value.