Roast Rye Bay brill, pan fried pigs head with parsnip, apple, sea lettuce & potted shrimp
Roast line caught brill with potted shrimp, capers, black butter
Historic food, modern cooking, Kent's larder.
At The Vine, Head chef Tobyn Excell’s ethos of creating natural and wild seasonal food offers a distinctive dining experience using the best of Kentish produce.
This early 17th century building in the village of Goudhurst has been painstakingly restored to a cosy and welcoming restaurant & pub, serving modern British dishes along with traditional bar snacks, a carefully chosen wine list, and some damn good beers.
Hounds and wellies welcome.
Bar open 12.00-close Wednesday-Sunday
Lunch served from 12.00-2.30 Wednesday-Saturday
Dinner served from 6.00-9.30 Wednesday-Saturday
Sunday lunch served from 12.00-5.00
Bar snacks served all day
NB - Parking available at the free car park behind the duck pond less than 1 min walk away