insideKENT Magazine Issue 37 - April 2015 | Page 52

FOOD+DRINK LUNCH ON THE BAY The Lodge at Prince’s Nestled on the Bay of Sandwich, The Lodge at Prince’s is by far one of Kent’s most unique places to stay and eat. Not only does it reside in a stunning coastal location, but it also boasts 12 ultra-modern bedrooms across two floors, a fine dining restaurant, and an impressive 27 holes of championship links golf. BY ADAM READY On a sunny (but brisk) morning this March, my guests and I visited the historic Cinque Port town of Sandwich to try out The Lodge's Brassiere on the Bay restaurant and more specifically, head chef, Ricky Smith’s, lunch table d'hôte menu. The sleek and contemporary look of The Lodge is carried through to the bar and restaurant and, after a drink and canapés in the bar, we took our seats in restaurant, complete with panoramic views overlooking the ninth green and beyond. Perusing the menu, we were surprised at the quality – serving up elegant offerings of quail, crab, pork, sea bream and risotto – but more so the reasonable price of £15.95 for three courses. Admirably, the menus are created to coincide with seasonal produce, and wherever possible, Kentish. Using local producers ensures the experience you receive is of the highest quality, whilst also championing the native cuisine. Today was to be my lucky day, as what I didn't know but was soon to find out is we would be trying each dish from the menu – starters, mains and desserts. Yes, I was to have the pleasure of trying out each available dish – and all in the name of the review, of course. After lunch, it was time to relax and enjoy coffees and petit fours by the lounge's log burning fire. It’s clear to see why the Brassiere on the Bay has been awarded two AA Rosettes. First up was a delightful goat's cheese mousse with Bramley apple purée and candy walnut. Second, quail, which looked and tasted exceptional with a shallot tart base, quail’s egg and flavoursome split chicken; and finally, the local crab quenelle with a tomato vinaigrette, garlic purée and cherry tomato. A fantastic round of starters! A mixture of great food, a unique location (with fresh sea air) makes this a must-visit for any foodie looking for a hole in one. The presentation of the main course was divine – and it tasted even better than it looked. H