Boys Hall is raising its game once again, with new talent in the kitchen and a sparkling wine of its own

Boys Hall, the much-loved Kent hotel and restaurant, has announced two exciting updates: the arrival of a new chef duo at the helm of the kitchen, and the launch of their very own English sparkling wine – Seventeen Sovereigns.

A KITCHEN BUILT FROM WITHIN

Owners Brad and Kristie are thrilled to announce their new Head Chef duo; Alfie Jebb-Crouch & Joe Winston.

Joe is a true Boys Hall homegrown success story – he started out in the kitchen and has risen quickly through the ranks, earning the role of head chef through his talent and tenacity. Alfie brings serious credentials of his own, with a pedigree of some of the UK’s most reputable spots filling his CV, including stints at The Hand and Flowers, and The Swan at Chapel Down.

The pair are continuing to build on the restaurant’s sterling reputation and have high ambitions for their work there. They’re big on serious seasonal cooking, working closely with some spectacular suppliers, many within a 10-mile radius of Boys Hall. They’ve also been digging in (literally) – growing herbs and veg in the kitchen garden, complete with a small polytunnel and their own beehives. Whatever doesn’t get used fresh gets pickled and preserved – nothing goes to waste.

Highlights on September‘s menu include Longland Farm duck liver parfait with preserved Boys Hall cherries, John Dory from the south coast with local clams and sea herbs, and confit hispi cabbage is from Kent farming legend David Catt; served with miso glaze, blue cheese sauce, citrus slaw and walnut ketchup.

FROM WINE LIST TO WINE LABEL

Owners Brad and Kristie Lomas have always championed local talent and produce, and now they’re going one step further. After two years in the making, Brad’s debut wine, Seventeen Sovereigns, is finally here. Made using traditional methods, the wine is a 2022 vintage (for those who recall, a tremendous harvest after a hot summer). The blend uses grape varieties grown on a single vineyard just outside of Canterbury; with 60% Chardonnay, 38% Pinot Noir and 2% Pinot Meunier.

The wine’s profile is delicate yet structured, with a fine mousse, balanced acidity, and a finish that lingers – the result of grapes spending 12 months on the vine and bottles maturing for 9 months before disgorgement. It’s the kind of sparkling that works as well for a celebratory toast as it does with a first course in the restaurant.

Brad, who has been a staunch supporter of English Wine for many years, says of the wine “This is something special for Boys Hall – and that’s what makes it unique. It’s the perfect glass to start dinner with or to celebrate something special: easy drinking with a lovely balance of fruit and acidity”.

LOOKING AHEAD

Beyond the glass and the pass, plans are afoot to expand Boys Hall’s offering even further. The ancient walled garden is being restored to create a hideaway for guests, with new bedrooms and a treatment room also in the pipeline.

Brad and Kristie are no strangers to reinvention. Since opening Boys Hall, they’ve turned it into one of the UK’s most talked-about independent destinations, and they’re intent on keeping it there.

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