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 or devilled whitebait could precede Speldhurst sausages, mash and gravy; or a Caesar salad. A la carte choices start with ‘little dishes’ such as West Country crab gratin, and whipped goats cheese with beetroot, linseed and pickled shallots, followed by the ‘main event’ dishes of sage gnocchi with butternut squash, parmesan and pickled wild mushrooms; pork belly served with purple sprouting broccoli, pomme anna, broccoli purée and hazelnut pesto; and natural smoked haddock risotto.