The West House Restaurant
This converted Flemish weavers' cottage in a quaint Kentish village is run by husband and wife team Graham and Jackie Garrett. He, the Richard Corrigan-trained chef, cooks while she takes care of the intimate wood-beamed 32 seat dining room. For the most part, the regularly changing menu relies on classic combinations of locally sourced ingredients given an imaginative twist. Rye bay scallops with cauliflower cream and curry emulsion or Kentish lamb chump, pea and mint mousse with sea purslane illustrate the approach. But be prepared for more left of field ideas such as roast pigeon, maple syrup chicory, foie gras and coffee essence. The predominately French wine list is thoughtfully chosen and reasonably priced.