insideKENT Magazine Issue 22 - January 2014 | Page 57

desserts. I decided on the barbecue smoked
quail with sweet corn, coleslaw and baked potato
gel for my starter. A beautifully presented plate
was in front of me quickly, leaving just enough
time between ordering and arrival for a bit more
gossip with my fellow diner. The quail was divine,
with big portions of meat on top of coleslaw and
sweetcorn, topped off with crispy duck skin.

Needless to say I was as far from disappoin ѕ