Coming up at The Kentish Hare in February
What’s been happening
TOP 50 GASTROPUBS
Congratulations to the team on reaching number 28 in the Top 50 Gastropubs! At a glitzy industry awards, James and Chris Tanner, general manager Paul Barber and head chef David Boswell represented the pub as one of the UK’s finest, climbing 15 places from last year’s 43!
A NEW YEAR AHEAD
Thank you to everyone who celebrated Christmas and New Year with us – we had a fantastic end to 2019! While we were closed, we re-varnished our tables and floors, and added a fresh lick of paint to get the place looking spick and span for 2020.
What’s coming up
Join us for Valentine’s Day on February 14! Our very special menu includes canapés and a glass of fizz on arrival, followed by five unforgettable courses, including Portland Harbour crab, Cotswold white chicken and ricotta and vanilla cheesecake. Call 01892 525709 to book your table now, priced £75pp.
PUB IN THE PARK
We’re heading to not one, but two Pub in the Park festivals this year! James, Chris and the team will be at Chichester from May 23-25, and returning to Tunbridge Wells from July 10-12 – sign up to their newsletter for the latest announcements and early-bird tickets.
What to try
VEGAN AND VEGETARIAN OPTIONS
Veganuary may be over, but our vegan and veggie options are well worth trying all year round! With dishes including caramelised cauliflower risotto, salt-baked celeriac and more, you won’t be able to resist our mouth-watering meat-free menus, which are cooked to order using fresh, seasonal produce.
Another highlight is our set menu, offering great value for money, without compromising on the pub’s high standards and quality. Treat yourself from 12-2.30pm, Tuesday to Saturday for lunch, or 6-9.30pm, Tuesday to Thursday for dinner, and indulge in two courses for £23.95, or three courses for £26.95.
COCKTAIL OF THE MONTH
Bar manager Eszter’s seasonal cocktail menu is full of vibrant, colourful mixes to enjoy at the bar this month. We’re loving her Bourbon & Sloe Collins, whose spirits and liqueurs like Campari, coffee-infused vermouth, fino sherry and Four Roses Yellow Label make one irresistible winter tipple.
Behind the scenes
Went with friends, large table on a Thursday night. Once again amazing food with great service. Everybody without exception sitting at the table, firstly said they’d be back soon. Secondly, the food was just stunning. Thank you to the ‘brothers’ and their great team. See you soon!
MEET THE TEAM
Kieran is our sous-perb sous chef! As the right-hand man to head chef David, he’s second in command in the kitchen, and always ensures that service runs like clockwork. An extremely talented cook with plenty of charm and charisma too, Kieran’s instrumental to the Kentish Hare team.
Philip Warren provide us with our incredible cuts of meat. Based in Cornwall, they’ve been farming and butchering since 1880, and today sell indigenous breeds of British cattle such as Red Devons, Angus, Dexter, Herefords and Galloways. Their meat is of an exceptionally high standard, and utterly delicious.