Poacher, The

The subject of a complete refurbishment in 2006 designed to create a buzzy contemporary atmosphere, The Poacher lays good claim to being a home to honestly good food and drink, in the safe hands of mine host Mark Hider. It's a great place for business lunches or a family gathering with a super little private room that can be booked in advance.

Under Head Chef Andy Maclean, cuisine is taking on a new look but remains essentially British, although his Scottish roots haven't completely deserted him. All dishes are prepared from the best fresh ingredients from local suppliers, and cooked to order. So flexible is the system that they give a qualified undertaking to 'see what they can do' if somebody comes along with a request for an item not on the menu.

From a choice of about twelve starters expect to find haggis fritters with a spicy tomato sauce or butternut ravioli with nutmeg foam. Increasingly popular amongst the diet conscious is the starter of marinated olives, rustic breads, with olive oil and balsamic vinegar. Smoked mackerel pâté comes with duck fat toast, and fresh soup of the day with freshly baked bread can often make a comfort starter of satisfying proportions.

Wild boar is back on the menus and confit of leg comes with poacher's sauce and crispy potato pancakes, a filling dish indeed, and pan-fried liver is served with smoked back bacon, mash and a blackcurrant sauce.

Steaks come in the traditional forms and weights with a choice of frites or chunky chip and sauces. Nor is fish overlooked and pan-fried sea bass fillet is served with a lemon and thyme risotto and parmesan crackling. The reinstatement of the burger to its proper place amongst quality meat dishes is welcome - too long has it languished in the dark places of mediocrity. Choose it at The Poacher accompanied by cheese, bacon or poached egg.

Pudding enthusiasts will recognise one of their own at work with sticky toffee pudding, toffee sauce and vanilla ice cream, citrus cheesecake on a ginger nut base with passion fruit sauce, and a wonderful selection of ice creams. For the others it could be a chocolate fondant with coconut ice cream or a bread and butter pudding. All their coffee is organic, Rain-forest friendly and Fair Trade.

There is also a good range of sandwiches, all served with frites if required, and for those of you that want to sit outside in the sun, there is a super patio area. When all is said and done pubs are about drinking, and whatever your tipple pleasure is bound to follow, with Leffe, Becks Vier, and Sharps Doombar amongst the star-studded cast. A well constructed wine list contains a goodly number by the large or medium glass, including champagne and prosecco.

The well constructed and informative Website will fill in the detail on this lively, friendly Kentish pub with honest food and drink.