Phone 0871 223 8970
Calls cost 10p per minute plus network extras
Type of Cuisine Modern British
Chef Andrew Scott
Number of Covers 64
Price Range £££££
Lunch 12.00 - 2.30pm Wed-Sun
Dinner 6.00 - 9.30pm Wed-Sun
On the Kent/Sussex border is The Curlew Restaurant at Bodiam which dates back to the seventeenth-century, complete with weatherboarding and garden herbs in hanging buckets which are used in the Curlew's kitchen. The terrace is a bright, sunny area which naturally leads on from the dining room.
Following the departure of Neil McCue to pastures new, the kitchen now has new chef Andrew Scott at the helm, whose former post was Head Chef at the Michelin starred Mallory Court Hotel in Leamington Spa. The kitchen has strong Modern British leanings built on four cornerstones: quality, locality, responsibility, seasonality. The Curlew is committed to sourcing the very best quality meat and poultry, fish and seafood, vegetables and fruit and this starts in their local community. They fervently believe that there are some hugely talented, committed producers in Kent and Sussex turning out quality products such as Romney lamb and Sussex beef, Biddenden cider jelly and the like.
Also featured in: AA Guide, Good Food Guide, Michelin Guide, Harden's.
|Alfresco Dining||Vegetarian||Disabled Access|
|Private Parties||Private Parking||Wifi Access|