Hengist Restaurant

The restaurant takes its name from the man who, in the fifth century along with his brother Horsa, established a kingdom in Kent. The building dates from the 16th century, with oak beams, stonework and low ceilings acting as reminders, but sympathetic restoration and updating have carved out an elegant and relaxing area in which to enjoy some particularly fine dining. The modern European menu, with some traditional twists, depends for its success on the best local, seasonal and, where possible, sustainable produce. Starters can vary from a refined terrine of salmon and crayfish with avocado purée to more macho-sounding ballottine of rabbit with pickled mushrooms and plum chutney. Main courses are as well conceived to bring out all the flavours, so slow-roast belly pork comes with a parsnip and sage terrine and a compôte of apples and sage, and herb-crusted fillet of halibut is teamed with shellfish ravioli and caviar cream. The same standards are maintained into puddings of perhaps cherry soufflé with matching ice cream and macerated fruit.