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What’s in season

At last, we’re heading towards Spring and the larder door is creaking open to reveal brighter and lighter foods, although it’s not quite time to put the casserole pot away .


The longer days and arrival of weak sunshine later in March may tempt you outdoors. If you do, sniff around under trees, hedgerows or anywhere a little damp and you might just smell the distinctive aroma of wild garlic which is just coming into season. Add it raw, to bland foods such as a cream or cottage cheese, add to a salad or use in a mayonnaise for a background hint of garlic. Once cooked, (lightly steamed is best) it’s wonderful added to mashed potato and served with roast spring lamb or other meats. The bulbs can be used in a similar way to garlic cloves but the flavor is less pronounced. Though the wild garlic isn't quite in flower yet, when it is, the flowers are delicious and the flavor intensifies as the seeds ripen.


March is also good for spring greens, cabbages, early lamb, sardines, native oysters and you may find the first Jersey Royals at the back end of the month.

The Brasserie on the Bay, Sandwich

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Buenos Aires Nights, Maidstone

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The BarnYard, Upchurch

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Who’d A Thought It, Grafty Green

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Gem of Kent, Maidstone

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The Smokehouse, The Bull, Wrotham

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The Secret Garden, Ashford                 

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The Moody Mare, Mereworth                   

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The Waterleaf Restaurant at               

Reynold’s Retreat, Borough Green

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Sino, Kings Hill, West Malling            

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The North Pole, Wateringbury            

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Franks Mussel Bar, West Malling      

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The Tudor Park, Bearsted                 

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The Duke of Wellington, Ryarsh      

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The White Horse, Sandway

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The Rose & Crown, Pluckley

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The Wealden Hall, Larkfield

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The Fancy Goat, West Malling

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Nelson’s, Maidstone

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Bridges on the River, Maidstone

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The Oak, Charing

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Frasers, Egerton

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The Secret Garden, Mersham Le Hatch, Ashford

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