Restaurant Review: The Kentish Hare, Bidborough
Brothers in arms...
The Kentish Hare, in Bidborough, is under the culinary guidance of the Tanner Brothers; Chris, who began his training at West Kent College and has since worked at Le Gavroche – and James, who joined the two Michelin-starred Lettonie in Bath before returning to Kent as Head Chef at Tunbridge Wells’ Right on the Green ahead of his partnership with Chris.
Kentish Hare Head Chef, Bobby Brown has produced a varied and imaginative menu, with ambitious attention to detail, while the bar area has a more informal menu including burgers, tapas and salads.
We started our meal with chicken liver parfait with brioche toast, a perfectly-matched smoky, spicy tomato chutney, and baked scallops with carrot puree and sweet maple bacon. We followed with lamb loin served pink with a delicious smoked aubergine, cucumber and feta – and an 8oz rib eye steak with Kentish blue cheese sauce and triple cooked chips. Steaks are cooked on the ‘Big Green Egg’, literally a big green egg, a patented American indoor barbecue which chars the meat on the outside, leaving it tender and juicy on the inside.
The wine list, unusually, has almost everything available by the glass, half litre or bottle, perfect for every budget and palate.
In the interests of journalism, we had to finish with dessert; bypassing the sticky toffee pudding and the chocolate cherry brownie, we chose a delicious strawberry tart with creme patissiere, elderflower and pistachios, and a lemon posset with Kentish cherries and crushed meringue, washed down with a glass of Californian Black Muscat dessert wine.
• The Kentish Hare, 95 Bidborough Ridge, Tunbridge Wells TN3 0XB, call 01892 525709 or email firstname.lastname@example.org