Once Kent’s premier rock venue, the warren-like rooms of this exquisite Grade II-listed hotel evoke ghosts of gigs past, but with a soothing finish – all Farrow & Ball paint colours, William Morris wallpapers and roll-top tubs.
As with its sister Pig hotels, the restaurant is a destination in itself. Chef and pickler-in-chief Kamil Oseka sources everything from within a 25-mile radius, though much of the produce grows mere metres from the kitchen, in the garden and on-site mushroom hut.
The staff are so keen to share their food expertise that taster portions of dishes and drinks magically appear between courses...
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