Britain’s smallest town of Fordwich in Kent is homed to one of the loveliest gastropubs in the county, the Fordwich Arms.
Chef-patron Daniel Smith was been voted the Observer’s Young Chef of the Year 2016 and has been central to the gastropub’s culinary successes.
Part of that success, also driven by his undeniable skills, is down to Smith’s use of local Kentish ingredients, which are sourced direct from nearby farms and producers.
Dishes are plated and served in a a relaxed and welcoming style, ideal for a lunch or dinner at any time of the year, whatever the occasion.
Smith worked his way around some of the UK’s top restaurants, working for the likes of Jason Atherton as well as in the Clove Club, where he stayed for five years.
The Fordwich Arms is a beautifully renovated building, with its red brick adorned with bright green ivy.
Inside, you’ll find tastefully decorated rooms that bring together tradition with light modern touches.
The gastropub sits next to the River Stour, which is easily viewed from the terrace dining space.
Speaking of food, guests can choose from nine food menus including a la carte, set lunch, tasting menus and two vegetarian tasting menus.
Dishes you’re likely to see on the a la carte menu include crisp Gloucester Old Spot pork jowl with prune, malt, muscat and January king cabbage; and wood roasted celeriac, hen of the woods mushroom, grelot onion, pear and perigord truffle.
There are four tasting menus, full and short tasting menus as well as full and short vegetarian tasting menus.
In January 2019 the full tasting menu, which costs £85 a head, included tartare of Orkney scallop with cevenne onion, black radish and Vadouvan spices; as well as applewood grilled native lobster, ham hock, cauliflower and apple.
The full vegetarian tasting menu is also £85 and has dishes including heritage potato with variegated kale and baked potato sauce; and vegetable tartlet, Westcombe cheddar and pickled walnut.