Richard Phillips at Chapel Down

Could there be a more enticing prospect for a lover of food and wine than a top notch restaurant in a vineyard? TV Chef Richard Phillips brings the modern European style of cooking that has made his two other Kent restaurants Thackerys and Hengist a success to this bright, modern bistro located in one of the UK's top wineries. Start with roast breast of wood pigeon salad with roasted beetroot and a brown butter and sherry vinegar dressing followed by deep fried pollock in light curry infused Chapel Down beer batter, triple cooked chips, crushed minted peas and tartare sauce. Alternatively sit at a high stool overlooking the kitchen and feast on the chefs table menu that might include pan fried fillet of royal sea bream, calamari linguini, mussel and red wine butter sauce.

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