A former 14th century coaching inn in the Kentish North Downs has been restored and reopened by husband and wife team Martin Deadman and Lygia Fontanella.
Having taken over the Bull, in Wrotham, in 2008, the couple has transformed it into a four-star country destination, with a renovation that has stayed true to the original features, including large open fireplaces and the old bakery ovens in the upstairs "Buttery" function room.
With twenty years' experience, head chef James Hawkes has also helped the restaurant secure an AA rosette for "culinary excellence". The locally-sourced, seasonal menu includes smoked duck breast with hazelnuts and apple gin; slow roast pork with cassoulet and grapefruit puree; smoked trout croquette with garlic leaf sauce; and 30-day hung beef steaks from nearby Hartley Bottom Farm.
Desserts include ginger parkin with hot spiced treacle sauce, and lemon posset with lavender shortbread.
The bar, which serves a host of different ales, wines and artisan beers, also puts on Sunday roasts, pub lunches, "Jazz and Dine" themed evenings.
The pub also has a varied history: it was once the favoured drinking haunt for Battle of Britain pilots, as well as the alleged headquarters for an infamous gang of smugglers.