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