FeaturedFood + Drink

Roast with the Most 

They say ‘a Sunday well spent brings a week of content’, and what better way to spend the day than enjoying a traditional Sunday Roast?

Boys Hall

As the winter months roll on, there’s nothing quite like indulging in a hearty and comforting roast dinner – Sunday or otherwise. Country walks call for a cosy pub fireplace with a dog welcoming hearth, whereas Kent’s towns and stunning coastline provide a perfect backdrop of beautiful views as you dine. From charming little pubs that have stood for centuries to elegant restaurants with stylish interiors, Kent has a whole host of incredible establishments ready to fulfil all your roast fantasies. 

The British people’s love affair with the traditional Sunday Roast is believed to have begun way back in the 15th century during the reign of King Henry VII. Every Sunday after church, his royal guards would enjoy a ritual of freshly roasted beef, this is where the affectionate term ‘Beefeaters’ came from. 

Boys Hall

As The Garden of England, Kent’s roasts really come into their own – full of flavour, freshness and all round local goodness. From veg grown within mere miles of the kitchen to meats reared by some of the best farmers in the country, diners are sure to experience the best of farm-to-fork dining thanks to Kent’s luscious land and the talented chefs that have chosen to lavish their talents on the establishments here. 

With such a plethora of venues and chefs, expect an array of delicious and inventive roast recipes featuring everything from local meats to scrumptious vegetarian and vegan options. So, whether you’re a roast beef aficionado or prefer a simple nut roast, you’re sure to find a mouth-watering meal at one of these top Kentish roast dinner spots.

A Roast with… Splendid Surroundings 

Boys Hall

Boys Hall, Ashford

Enjoy an award-winning roast dinner in the resplendent surroundings of this stunning manor house with beautiful gardens. Supremely stylish interiors include a large, vibrant, sky-lit restaurant flooded with natural light; the ideal ambience for an incredible meal. The chef’s culinary creations are inspired by his world travels while utilising produce as seasonal and local as possible. The majority of the ingredients used are meticulously sourced from within 25 miles of Boys Hall and their sumptuous Sunday roast is served between 12 noon and 5.30pm. The joints of meat are locally sourced from both Chart Farm and Marsh Farm before being slowly cooked over fire and served up alongside giant Yorkshires and all the trimmings. 


Eastwell Manor

Eastwell Manor, Ashford

An award-winning restaurant set inside a breathtaking historic country house, The Brasserie at Eastwell is destined to be a resplendent roast experience. Choose from a 35-day aged rolled rib of Sussex beef or stuffed pork belly, which, when combined with crisp duck fat roasted potatoes, fresh seasonal vegetables and lashings of rich gravy, make for the ultimate comfort meal at the manor. Accompanied by a selection of tasty starters and indulgent desserts, we promise you’ll leave feeling seriously satisfied. With mouth-watering flavours and views of the grand gardens while you dine, this is a Sunday experience you will remember.


The Garden Room at Port Lympne

The Garden Room at Port Lympne

A beautiful orangery-style garden room restaurant elevated above the reserve’s 600 acres and savannah of roaming animals, The Garden Room promises a laid back but beautifully refined dining space, a friendly welcome, and a menu of Kentish produce-led delights cooked up by head chef Lee Edney and his team. Bursting with local seasonal produce – seasonal vegetables are picked fresh from their market garden near Howletts, while artisan local producers supply dairy, meat and fish – all the menus here are extremely tempting and Sunday is no exception. Guests have the option of either a two- or three-course set menu. Expect hearty plates of roast meats, complete with the likes of parsnip puree, spring greens, roasted carrots and, most importantly, top tier roasties – perfectly crisp on the outside with flavours of rosemary and garlic and lovely and fluffy in the middle! The menu also offers a fish and veggie option alongside its classic burger, as well as additional roasties if you so wish.


Coast at The Hythe Imperial

Coast at The Hythe Imperial 

Coast at the Hythe Imperial offers fine dining in an elegant and relaxed setting at this grand hotel by the sea. It gained its first AA Rosette in July 2016 and has maintained the standard ever since. Guests can enjoy modern British cuisine prepared using locally sourced Kentish ingredients that reflect the seasons. Roast meats are from T&L Coopers in Ashford and all vegetables are sourced fresh from a local greengrocer. “Our dishes are never over elaborate to ensure the quality of the ingredients to shine through to provide the very best taste sensation for our guests,” says the head chef. Enjoy mains such as slow-roasted pork belly with apple and sage stuffing, apple sauce and red wine jus, or veggie options including cashew, almond and cranberry nut roast served with tenderstem broccoli and indulgent gravy.


Frasers of Egerton

Frasers of Egerton 

The award-winning restaurant at Frasers is located amongst beautiful countryside with an abundance of fresh, seasonal produce to inspire the menu and tantalise the taste buds of its diners. The restaurant is housed in a traditional oak framed barn with panoramic views of open countryside. All ingredients are sourced from a carefully selected group of local artisan producers and suppliers and, during the game season, game is sourced from the estate to minimise food-miles. Proprietor Lisa Jane-Fraser’s ethos is to create wholesome tasty dishes with seasonal flavour and variety to bring the taste of Kent to the table. Frasers unashamedly work on a pre-ordering basis for their menus to minimise food wastage. Usual restaurant food wastage is around 50% and Frasers food waste is now less than 5%. 


A Roast with… Cosy Tradition 

Five Bells Inn

Five Bells Inn, East Brabourne 

A quintessential English country pub with four gorgeous guest suites. Proud to have been twice voted Kent Life Pub of the Year and winner of Kent Pub of the Year at the 2019 National Pub Awards. Their very own farmstead, Mill House, is very close to The Five Bells and you can see vineyards from the windows of the rooms at the front of the pub. The kitchen pride themselves on selecting the very best from Kent’s fields, farms and sea. Traditional Sunday roasts are served with roasties, Yorkshire pudding, cauliflower cheese, carrots, seasonal greens and gravy.


The White Horse

The White Horse, Bearsted

Located in the idyllic village of Bearsted, The White Horse is the perfect destination for a scrumptious Sunday lunch. Bringing together contemporary and traditional décor, this stylish pub, bar and restaurant offers the perfect setting in which to indulge, dine, relax and mingle in optimum comfort. Enjoy your roast alongside a great range of wines, real ales and lagers. The children’s menu will be sure to satisfy even the choosiest little guest at your table, too.

Kings Head, Staplehurst

The Kings Head dates from the 18th century, has an original inglenook fireplace and is Grade II listed, although there are records of a tavern on the same site since the 14th century. The 21st-century Kings Head combines old-world charm with contemporary pub appeal, serving a range of premium lagers and traditional cask ales from Shepherd Neame, Britain’s oldest brewer. Freshly cooked food has a traditional theme and includes a Sunday roast and a festive menu throughout December. This includes traditional roast turkey served with homemade stuffing, pigs in blankets, crispy roast potatoes, Yorkshire pudding, roast parsnips, seasonal vegetables, cranberry sauce and the chef’s signature gravy.


The Three Chimneys

The Three Chimneys, Biddenden 

With five different dining areas, The Three Chimneys is a place for everyone from the distant traveller to the countryside rambler to eat. You can overlook the fabulous gardens from the terrace, dine in the main restaurant, which is perfect for an informal dining experience, or find a hidden nook or cranny in this charming pub. Once settled, you can enjoy fresh and locally sourced food and drink. Ingredients include asparagus from Frogshole Farm in Biddenden, potatoes from Morghen Park in Tenterden, meats from Wilkes & Sons in Cranbrook, Crouch Butchers in Staplehurst and Hedrow Game in Marden. 

The Rose and Crown, Elham 

A traditional 16th-century coaching inn in the delightful village of Elham right in the heart of the beautiful Elham Valley. A popular destination for walkers, this village pub is the ultimate destination to visit on a wholesome Sunday spent in Kent’s countryside. Sunday roasts include rosemary and garlic roasted shoulder of lamb or roast sirloin of beef served with roasted potatoes, spring greens, roasted carrots and parsnips with a red wine gravy, and pan-fried chicken breast, roasted potatoes and greens with a cider, leek and bacon gravy. 

A Roast with… Gastronomic Flair 

Bank House, Chislehurst 

Bar and restaurant situated in the leafy suburb of Chislehurst. The menu is a mix of modern European cuisine and traditional British fare, all served in a relaxed atmosphere. This can be enjoyed in the large vibrant bar area on the ground floor offering cocktails, draft beers and an eclectic wine selection. The produce comes from local farms as well as artisan suppliers from further afield, whereas wines are a collection of natural, biodynamic and well known luxury classics. The Sunday roast is served from 12 noon until 4.45pm and includes the likes of roast pork belly, roast rump of aged Angus beef, roast chicken, and confit celeriac vegan roast with vegan jus. 

Kentish Hare

Kentish Hare, Bidborough 

The Kentish Hare has been awarded various accolades including two AA Rosettes, Muddy Stiletto winner for best destination pub and was awarded with a Bib Gourmand by the highly respected Michelin Guide in 2021. More recently they have been voted in at number five in the Estrella Damm Top 50 GastroPubs awards. Chris and James Tanner have assembled a great professional team focusing on delivering the best of local food complemented by a specially selected range of wines, beers and spirits. You will be assured of a warm welcome in delightful stylish surroundings with wonderful food and service. Care is taken both in sourcing and cooking, and dishes are boldly flavoured and beautifully presented. This includes the festive menu for December, which has highlights such as roast guinea fowl served with parsnip, cavolo nero and chestnut, alongside braised beef cheek with horseradish potato, wild mushroom and sauce bordelaise.


The Dove at Dargate

The Dove at Dargate

The Dove at Dargate is a stunning gastropub set in the heart of the Kent countryside only 15 minutes by car from Faversham, Canterbury or Whitstable. Since 2018, head chef William Shenow-Brady and manager Sophie Webb, who worked together in partnership at one of Kent’s top fine-dining restaurants, decided they wanted to give guests a delightful dining experience at their own establishment. The Dove offers an award-winning menu of fresh seasonal and local produce that is presented to the highest of standards and partnered with a relaxed and friendly environment. Available at the bar will be a range of premium beers, ales and spirits, and a selection of the finest English and international wines. The Sunday roast includes the likes of slow-cooked shoulder of lamb, treacle-cured sirloin of beef, whole roasted poussin, pumpkin seed and chestnut roast with vegan gravy.

Cave, Canterbury 

Looking for a supremely stylish place for a leisurely Sunday roast? The Firepit Sunday roast menu is fit for a king. The Firepit is a contemporary sharing-plate experience. All the flavours of world cuisine meet and fuse in this indulgent reimagined menu. Mains include 30-day aged forerib of beef with Yorkshire pudding, butter-roasted lamb rump with herb crumb, slow-braised pork belly with crackling and apricot purée, a whole BBQ sea bass with sauce verde, and a sweet potato and spinach filo pie.


The Plough at Stalisfield

The Plough at Stalisfield 

A traditional inn with the best in modern hospitality. Located in the heart of Kent, find The Plough in between Ashford and Faversham. A 2AA Rosette award-winner, expect incredible food and a warm welcome. Feed your inner foodie with this award-winning cuisine, which is made from scratch in the kitchen using fine ingredients sourced from local suppliers. Head chef Richard has prepared a menu stuffed with old favourites and creative, contemporary dishes. And because everything is prepared onsite – from baguettes and brioche to burgers and bangers – the food is always fresh and succulent. It’s one reason why they’re AA-accredited with two Rosettes, were named Kent Dining Pub of the Year in both 2020 and 2021, and have been shortlisted for Muddy Stiletto’s Destination Pub for Kent in both 2022 and 2023. Richard’s roasts are freshly prepared with the best quality meats from the local area and are served with fresh, seasonal vegetables, roast potatoes and Yorkshire pudding.

The Ferry House

The Ferry House, Isle of Sheppey 

A stunning rural spot with views of the Swale estuary at Harty, The Ferry House is big on Kent’s seasonal, locally farmed produce and serves the best of it in the form of delicious dishes. Breakfast is by all means a big part of this ethos and guests can enjoy it from the 16th-century country-style restaurant. With a large kitchen garden and family owned farm, homegrown, homemade and quality local produce take ‘pride of plate’ on all menus. The Ferry House’s roast lunch showcases the best of their homegrown, family farmed and locally sourced Kentish produce and is served every Sunday from 12 noon – 3.30pm. Menu highlights include estate duck Wellington with garden sage, garden-roasted beetroots and duck jus, Harty roast beef or Kentish lamb served with beef dripping roast potatoes, seasonal veg and Yorkshire pudding, as well as a root vegetable and mixed nut roast with roast potatoes, seasonal veg and Yorkshire pudding. 

The Old Coach and Horses, Harbledown

The Old Coach and Horses offers a wide selection of freshly prepared food and beautiful wine in a casual and relaxed atmosphere. Priding themselves on being a village pub at the heart of the local community, they use local suppliers and seasonal produce from The Garden of England. In winter, enjoy a roaring log fire alongside a cosy, friendly, vibrant and informal (but always striving for the best in service) atmosphere and great food. As a fully French bistro, their team of chefs strives to create great menus, which are both traditional and diverse, using fresh and seasonal local produce. Of course, The Coach and Horse are famous for their traditional Sunday roast menu too, offering a choice of meat or vegetarian options.



Oliver’s Bar & Restaurant, Rochester

Exclusive establishment in the heart of historic Rochester. lan Brett and Steve Pennington’s first journey began over 11 years ago when they realised they couldn’t go out for a late Sunday lunch anywhere around Rochester. They realised as foodies and lovers of eating out with family and friends, they couldn’t be the only people who like to dine out late on a Sunday, and so the journey began by opening Oliver’s Bar & Restaurant. Come 2023 and guests can indulge in the Sunday roasts that started it all. Mains now include roast lamb rump served with ratatouille and herb mash potatoes, Mediterranean vegetable ratatouille and roasted chickpeas served with couscous and grilled flatbread, and pan-fried sea bream fillet served with parmentier potatoes, samphire and a cider sauce. 


Bowley’s at The Plough

Bowleys at The Plough, Trottiscliffe 

If picturesque countryside, idyllic villages and incredible food is what you’re searching for on a Sunday then look no further than Bowleys at The Plough. A dining destination with a heartwarming tale behind it, this village gem really is the pride and joy of the tight-knit community that helped save it. Once a village pub to be sold to a housing developer, The Plough is now an acclaimed fine-dining experience favourite with diners coming from far and wide to sample the food of head chef Alex Yates who now runs the establishment with his father David. Expect nothing less than creative culinary genius poured into crafting dishes made from locally sourced and foraged ingredients meticulously selected by the visionary that is Alex. Dishes are frequently changing, but the beautiful presentation and miraculous flavour is unwavering. The Sunday menu includes mains of lamb loin carrot and orange, kale roasted brill

potted shrimp, baby leek and chive, sirloin of beef with roasted local vegetables, roast potatoes, Yorkshire pudding and gravy, and pan-fried mooli roast with local vegetables and roast potatoes.



Thackeray’s, Tunbridge Wells

An exquisite restaurant free from pretension while being steeped in charm and history, and a former residence of author William Makepeace Thackeray, the Thackeray’s building itself is more than 300 years old and is an architectural work of art. Odd angles, sloped ceilings and off-kilter stairways make the experience here captivating from the moment you set foot over the threshold. Sitting just off London Road, among a cluster of traditional-style English villas and overlooking the open grassy common – Thackeray’s is the epitome of everything Georgian Tunbridge Wells is so cherished and famous for. When it comes to food, Thackeray’s ethos states that they are not an exclusive restaurant and have no desire to be one. Head chef Patrick Hill uses his immense knowledge, passion and creativity to craft ever-changing, seasonal menus to inspire and delight all tastes and this extends to their Sunday menu. Mains on this include roasted beef sirloin with duck fat roast potatoes, crushed ‘neeps’, seasonal greens, onion confit, Yorkshire pudding and red wine jus; a roasted chicken with duck fat potatoes, crushed root vegetables, kale, bread sauce and roasting juices; and a cannon of lamb served with Concorde pear, braised neck, almonds, potato terrine and sauce Albufera.


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