Knight to the rescue at winery pub

Under head chef Dominic Knight, who previously worked as head chef at Kent gastropub the Milk House, Sissinghurst and as executive chef for Tudor Inns, the kitchen will produce an a la carte menu and a “Table D’hote” set menu paired with Hush Heath wines, both showcasing British seasonal produce.

Knight said: “Inspiration for the menus at the Goudhurst Inn primarily comes from hand picking the best produce from the garden of England.

“Dishes revolve around their ingredients and we do all we can to emphasise their natural qualities.”

Some of the dishes on offer include roast turbot with crushed new potato and shellfish bisque, honeyed pork tenderloin with roast chicory and radicchio, crispy lentils with caramelised onion and tomato coulis and marsh lamb rump with marjoram risotto.

The menu also features a selection of oysters sourced from Whitstable bay, Maldon and Carlingford bay.

The bar has been given an extension to create room for informal drinking, with a separate dining area, the Hush Heath Room, offering a more formal dining style experience.

An outdoor pizza and barbecue shack serve the beer garden and takeaway customers.

Laura Farley, sales and marketing manager at Hush Heath, said: “We wanted to create the choice for dining, between something really casual to accompany a quick drink and more occasional or formal dining in the Conservatory and Hush Heath room with the a la carte menu.”