Thackeray's Restaurant

The jewel in Tunbridge Wells culinary crown is undoubtedly Thackeray’s, a stylish restaurant with honey-coloured walls, deep seating and pristine napery. It’s home to the French Modern cooking of patron, TV chef Richard Phillips who tea-smokes quail; roasts langoustines with scallops and serves them with a scallop mousse; roasts polenta and serves it with pan fried foie gras and braises Kentish shoulder of lamb for 24 hours. Local rabbit is stuffed with mushrooms while the leg is slow cooked and made into a pithivier (a kind of pie). The good value set market menu might offer Dorset crab, pollock tournedos and a blood orange tart. An exceptional wine list offers nearly 30 choices by the glass.

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