The Granville

Food is taken seriously at this village inn just south of Canterbury. Inside is a gratifyingly pubby bar, with real ales on hand-pump, a distinctive central open fire, some sofas and a light and airy eating area with artwork on the walls. The daily-changing menu is chalked on boards, and the kitchen turns out some enterprising, skilfully cooked dishes using quality local produce. Bresaola, smoked salmon tart with beetroot relish, or mussels in white wine, garlic and thyme might be among starters, with main courses running to classics of coq au vin, or roast pork belly with crackling and apple sauce. There are always interesting fish options - fillet of brill braised with mussels and saffron, say - and puddings are worth a shot: perhaps lemon tart with strawberry sorbet.