Brothers James and Chris Tanner have numerous prestigious assignments to their names and The Kentish Hare is one of them. The smart building, saved from demolition a few years ago, is distinctive – grey walls, a hare motif and white weatherboarding on the outside lead to a stylish modern interior. In the bar, you’ll find house-brewed real ale The Kentish Hare alongside Harvey's Sussex, and Jake’s Orchard cider from the Hush Heath Estate; there is an excellent choice of wines by the glass too. The kitchen team care passionately about where their food comes from (in this case Kent, of course) and you can expect some difficult choices ahead. From bar menu, sticky mini chorizo; devilled whitebait; and mushroom arancini could precede Speldhurst sausages, mash and gravy; or a Caesar salad. A la carte choices start with ‘little dishes’ such as tuna carpaccio with ginger dressing; and jigged squid and roast garlic aïoli, followed by the ‘main event’ dishes of poached hake fillet, tarka dal, carrot purée, cockle popcorn and coconut; pork belly, cauliflower, pickled mushrooms and braised pig’s cheek; and mushroom and black truffle risotto.