Set in The Heart of White Cliffs Country, this 17th Century Manor House Hotel with Restaurant and Spa is simply beautiful. Luxurious bedrooms have antique four-poster beds, vaulted beamed ceilings and some rooms afford distant views of the English Channel. The restaurant noteworthy in its own right is mentioned in many major food and hotel guides and serves some of the finest cuisine in Kent.

Recently retired Chef Patron Chris Oakley has now handed over the reins (after a quarter of a century of success at the stove) to Stephen Harvey an accomplished chef in his own right who has worked in some of the most prestigious kitchens in the country including a certain 'Manoir aux Quat' Saisons' in Oxfordshire.

He worked alongside Chris for some time and has acquired classical skills with which to perfect his modern ideas inspired by World cuisine, which go together to produce a modern blend of traditional British cooking with an eclectic feel. Stephen's aspirations as head chef are to attain a Michelin star (like his predecessor Chris Oakley) and to achieve three rosette status with the AA restaurant guide.

There are extensive seasonal menus upon which feature such local delicacies as Romney Marsh lamb, served with sweetbreads and a bean casserole. Summer sees lobster from St. Margaret's Bay & locally landed Dover sole. With autumn comes game - Kentish venison and wild boar and in winter pheasant and partridge.

Wine list is French in bias and starts off with Burgundian Aligote at £14.95.