The Curlew Restaurant at Bodiam - Bodiam

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.