The Bull in Wrotham: restaurant review from Kent Life
PUBLISHED: 01:16 09 September 2011 | UPDATED: 21:37 20 February 2013
It might have 'hotel' in its name, but The Bull in Wrotham is a pub at heart where you can enjoy some exceptional cooking...
It might have hotel in its name, but The Bull in Wrotham is apub at heart where you can enjoy some exceptional cooking...
The Bull in Wrotham might not immediately reveal its charms from the road, but behind the slightly austere faadeof this 14th-century coaching innis a pub with food at its heart.
Proprietor Martin Deadman and his highly creative head chef James Hawkes have worked hard in their three years here to produce a menu that embraces all that is best of the top-quality, seasonal produce right on their doorstep.
The whole deceptive appearances thing extends to the dining area, off the bar, with its dark red and cream painted walls hung with wartime memorabilia, simple pine tables and chairs and two big fireplaces with wood-burning stoves.
Even the menu hides its light under a bushel who would dream that Heritage tomato and peach salad with pine nut vinaigrette could be so stunning? But My Gorgeous Daughter can vouch for that: The variety of tomatoes, the combination of fresh peach and a peach mousse, plus the most delicious dressing its so much more complex than its description!
And my smoked salmon starter with lemon and dill cream frache was exceptional, beautifully presented and had the surprise touch of an ice-cold elderflower schappes on the side genius.
Next up for MGD was summer in a big white dish as she christened her Loch Duart salmon on crushed new potatoes, while my perfectly cooked rack of lamb with fresh peas had the fab addition of goats cheese and a raisin pure trust me, it works and a sublime mustard lavender vinaigrette.
Puddings hold up the high standard, with MGDs phenomenal bread and butter pudding with vanilla custard as light and fluffy as the last one she ate out with me was leaden, while my delicious raspberry parfait with lavender-flavoured biscuits contained the slightly unexpected addition of popping candy!
So if you prefer a simple country setting and like your food fun, quirky and a bit experimental, then this is the place for you and do look out forjazz and opera nights, plus fish nighton the first Friday of the month.
Head chef : James Hawkes
Tell us a bit about you:
Ive been working in hotels for 25 years andfor The Bull for five years I startedjust before the new owners took over, which was both exciting and challenging as we completely changed the menu, sourced new local suppliers and tried and tested loads of new recipes.
Your signature dish?
Roast fillet of beef, with oxtail ragu, pan-fried girolles and wilted garlic leaves
Your must-have kitchen gadget?
Who would you most like to cook for?
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