Standing at a quiet crossroads on the Kent/Sussex border is The Curlew Restaurant at Bodiam, with white weatherboarding and garden herbs in hanging buckets which are used in the kitchen.
The short seasonal menu may start with soup of Robin's Kentish carrots, cream cheese, coriander shoots or slow cooked duck egg with warm smoked haddock, brown shrimp and capers before perhaps, local caught cod with wilted greens and kipper cream or slow cooked shoulder of Gloucester Old Spot with fried egg and grain mustard butter.
Finish off with hazelnut Bakewell tart with clotted cream and forced rhubarb ripple or cheese of the week.
Apéritifs of your choice will be served.
Your ticket price includes:
Maps and directions to the event
Introductions to members
Pre-dinner drinks reception
3-course lunch or dinner from our selected menu
Coffee, Tea, Mineral water
Up to half a bottle of good quality red or white wine
Cover charges and service charges
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