the Independent on Saturday
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“Toby Leigh’s menus are similarly characterful. This is modern British cooking with a distinctly Kentish twist. Fresh fish is at the heart of things, but doesn’t dominate – there’s plenty of meaty dishes such as devilled kidneys on toast or venison chop, as well as Mrs Miggins-ish specials like turnip pie. Locally foraged ingredients add an intriguing twist to well-known dishes; gravadlax comes with buckthorn berries, sea bass with samphire and sea beet and you can order a bowl of roast chestnuts to pick at while you’re deciding.”
