The White Cliffs Hotel

A contemporary atmosphere and a refreshingly independent way of thinking characterise this traditional Kentish weather-boarded establishment. The hotel has a stylish, contemporary feel without compromising the charm of this delightful historic building, with its winter log fires and bar leading out onto the rose-filled summer garden. Gavin Oakley brings imagination and flair to menus at The Bay Restaurant, which has earned him an AA Rosette, where main course offerings might include roasted corn-fed chicken breast with sweetcorn, rainbow chard and Madeira jus; and poached Hebridean loch salmon with chorizo, cannellini beans and mussels.