The Kings Head in Wye, near Ashford, is a forward-thinking gastropub dedicated to serving up the best produce Kent has to offer.
Under the watchful eye of director Scott Richardson and head chef Rob Cooper, the Kings Head at Wye offers cuisine inspired by the best dishes from around the UK – “some old, some new, all tasty” as they put it.
Menu highlights include hogget hotpot with local slow-braised Wiltshire longhorn mature lamb shoulder and neck with cider and thyme; rainbow chard gratin with salt bake celeriac, potato and Ashmore cheese croquettes; and stout valley venison haunch with cauliflower cheese, roast root vegetables and smoked bacon.
Desserts include apple and blackberry crumble with almond ice cream and custard; Crème Brûlée with plums, star anise and crème fraiche sorbet.
The pub also offers a great range of Kings Head burgers for the less adventurous diners, which utilise a range of fillings and come served in a brioche bun with red cabbage slaw, chili tomato relish and mustard mayo.
The bar serves a range of local and international beers, ales and wines.