Deep in the beautiful Kent countryside, a short drive from Canterbury, lies the ancient village of Wickhambreaux, and at its heart, the Rose Inn. Dating back to the 14th Century, the pub was revived in 2021 by London chef Billy Stock as much to bring it back to the hub of the community as to become a destination for food lovers.
Simple and rustic in design, diners and locals alike are welcomed into a relaxed space warmed by two log fires in winter, while in summer the conviviality spills out into the garden with its outdoor bar and spit-roasts.
The menu is constantly changing, championing the larder of Kent through local suppliers. Fish arrives daily from Rye, and bread is baked in a neighbouring village, while the county’s brewers and winemakers are showcased at the bar.
Stock’s dishes allow the produce to shine through thanks to a no-nonsense rustic approach. Starters might include trout, cucumber and crème fraiche or devilled mushrooms and nduja on toast; the mains skate, monk’s beard and blood orange or dexter beef, chips and horseradish cream; while bread pudding, butterscotch sauce and ice-cream makes for a comforting dessert.