FOOD + DRINK
brasserie on the bay
The Lodge at Princes
Nestled on the Bay of Sandwich , The Lodge at Princes 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 ) early evening this autumn , 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 autumn 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 the restaurant , complete with panoramic views overlooking the ninth green and beyond .
Perusing the table d ’ hote menu , we were surprised at the quality – serving up elegant offerings of venison , fillet of salmon , wild mallard , scallops and gnocchi – but more so the reasonable price of £ 32.50 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 .
But for a unique dining experience we opted for Ricky ’ s tasting menu and were not disappointed . First up was a delightful crown prince squash gnocchi with confit fig and walnut granola ; this starter was very autumnal and on par with all my guests ’ tastes !
Our second course was the pan-seared scallops with pine nuts , apple & fennel veloutè – three equally sized and delightful scallops which tasted fresh in a creamy and very moorish veloutè . In between the starter and main course came a large glass bowl with a buttermilk sorbet topped with lemon mousse and coriander which cleansed the palate perfectly .
The dish the table had been waiting for was the Chart Farm venison cannon cooked medium and served on a celeriac purèe , hazelnuts , chanterelles and a tasty venison jus , washed down with a glass of Malbec from the wide range of wines available .
The presentation of the main course was divine – and the venison tasted just as good as it looked on the plate . However , that wasn ’ t the end . One more course yet to arrive was the scrumptious light and fluffy apricot soufflé which came with a elderflower sorbet – a great touch to end the meal .
In addition , The Lodge also offers a cosy lounge and bar with log fires where we sat back and relaxed with coffees . There is a wide selection of drinks and cocktails , and their award-winning mixologist has twisted the classics to compliment the dishes on offer in The Brasserie .
There is also the option to extend your evening to an overnight stay in one of the comfortable bedrooms upstairs and enjoy a wonderful Kentish breakfast the next morning whilst overlooking the green .
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 . It ’ s clear to see why the Brassiere on the Bay has two AA Rosettes .
Brasserie on the Bay The Lodge at Prince ’ s Sandwich Bay Sandwich CT13 9QB 01304 611118 reservations @ thelodgeatprinces . co . uk www . thelodgeatprinces . co . uk
@ lodgeatprinces
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