The story
The West House occupies a 16th-century weaver's cottage in Biddenden, where chef Graham Garrett applies a lifetime of experience to Modern European cuisine. Garrett swapped a career as a drummer in the band Ya Ya for the kitchen at age thirty-one, eventually cooking for the Queen and 10 Downing Street before opening this family-run venue in 2002. His approach rejects complexity for its own sake, focusing on the depth and purity of flavour found in Kent's finest seasonal produce. Dishes arrive with a clean delivery that lets high-quality ingredients shine without pretension.
Guests choose between long and short set menus that shift weekly based on availability. Every service begins with the restaurant's signature home-made bread and hand-churned butter, setting a standard for care before the main courses arrive. A Modern European approach guides the menu, highlighting seasonal moments such as perfectly roasted rare breed beef loin or sweet crab meat served just after harvest. Fresh turbot might be cooked whole and deboned, then paired with the year's first peas. An Italian olive oil occasionally bridges the gap between local bounty and necessary global imports.
The dining room retains its original beams and features an open fire, creating a relaxed atmosphere within the historic stone walls. This warmth complements the restaurant's standing, marked by a Three Rosette award from the AA for culinary excellence. The beverage programme matches the food's quality with an eclectic selection that earned the AA Hospitality Notable Wine List Award. Drinks follow unconventional groupings such as 'wilfully obscure' or 'natural', while the cellar also offers cider and mead alongside spirits selected for their character.
Recognition
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