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hand picked restaurants

How often do you glimpse a pub or restaurant and instinctively know that it's going to be all right before you even go inside? Of such an ilk is The White Horse at Bridge, near Canterbury. So does that let me off the hook - no, it does not, because some places are a good deal more than 'alright', and yes, you've guessed. Walking into the main bar in itself induces a feeling of well-being, with the wood panelling, log burner, inglenook and cared-for atmosphere very much to the fore.

Food plays a great part in the life of The White Horse; gastropub, whatever that may mean, might not be too wide a term to use. Starters of smoked haddock and potato soup with poached egg and dill, Whitstable rock oysters served on ice with lemon and shallot vinegar, or pressed oxtail terrine with beetroot relish and mustard dressing are but three of the attractive starters that set the pace.

Loin of pork crusted with red onion marmalade on thyme roasted potatoes and mustard sauce, fillet of beef with a root vegetable puree, parsnip crisps, spinach and red wine and thyme gravy, or roast monkfish tail with lightly curried mussels, cumin-baked spinach and potatoes all afford ample evidence of the skill at work in the kitchen, where Ben Walton, formerly of the Sandgate Hotel near Folkestone, holds the fort.

For puddings a sophisticated array of real wickedness meets the eye, starting with plum and cinnamon crème brulee with a coconut crumble topping and honeyed crème fraiche, or melting chocolate parcel with a Kentish cobnut praline ice cream and vanilla caramel sauce, strongly supported by a first class choice of cheeses, supplied by Neal's Yard. Be sure to leave a corner for either some of the Late Bottled Vintage port or a glass of something from the impressive array of liqueurs and single malts. The White Horse is a place in which it is easy to be extremely comfortable.

The King William is very much a centre of village life. Whilst the menu is all embracing there is little doubting that fish is the speciality of the house. The steamed mussels in cider and thyme are superb and perhaps only bettered by the smoked oysters and bacon in lemon cream cheese baked in a filo basket. All the food is home-cooked and prepared, including the desserts and ice cream. A wine list of over fifty wines gives considerable pause for thought and the excellent local beers are there to be quaffed when the occasion suits.

The current renaissance of locavore culture has seen a significant rise in green markets and a greater respect for local food, and to a large extent has prompted diners to dig deeper into their pockets. But it's comforting to note that places like The Farmhouse choose to buck the trend by eschewing the concept of high prices, and what's more? There is live music happening twice a week, all in a restored retro setting at this Dover Street venue.

The restaurant has no walk-in fridge and relies entirely on what is delivered on a daily basis, so there could be homemade crumpets for breakfast, a pheasant from Godmersham Game taking on a pasty form in the autumn menu, whilst the traditional East End pie and mash is served daily. Other dishes include a potted duck, smoked haddock and tarragon pie, and chocolate mousse cake.

Come autumn and it's time to hone your ballroom dancing skills as The Farmhouse plays host to some fun-filled afternoon tea dances.

Whether it is the middle of a work day or at the end of a long, hectic day, Jalsha restaurant in Canterbury is a haven of peace. The authentic cuisine and friendly service are food for the soul. With over sixty varieties of tandoori, balti, passanda and korai dishes, there is something for every palate and every mood.

Like most Eastern restaurants, Jalsha lays a lot of emphasis on starters, and there is a long list to choose from. The restaurant uses the freshest ingredients available and avoids using artificial colouring so that the food retains its natural colour and flavour. Some unusual dishes offered are chicken with coconut, lychees, and ground almonds and cooked in a rich sauce, and lamb saag, succulent pieces of lamb cooked with spinach and spices. There are plenty of other combinations of sea food, meat, poultry or vegetables cooked in the vindaloo, Madras or curry styles of cuisine.

The choices of accompaniments is extensive too, with varieties from a tandoori roti to the rich, dry fruit filled Peshawari naan and exotic rice cooked with mince to its poor country cousin, simple steamed rice. The inclusion of a variety of dhansak, adds an unexpected, but not unwelcome hint of Persian cuisine.

Opened in 1993 by the Uddin family, Jalsha has been successful in offering tasty, authentic Eastern food and warm service. The restaurant can seat up to eighty people while the Jalsha Lounge can cover another thirty people and is available for private gatherings.

Jalsha, in Bengali means bringing people together, and this restaurant has certainly been living up to its name.