The story
The Tiger Inn in Folkestone builds its gastropub menu around the harvest rhythms of Kent, relying heavily on local and seasonal produce. The kitchen treats everyday pub favourites as a foundation rather than a limitation, applying careful technique to elevate them. This commitment to quality earned the venue an AA Rosette for culinary excellence in 2026. Dry aged steaks rest alongside line caught fish and home cured meats, all prepared using ingredients drawn from the surrounding Garden of England countryside.
Small plates form the starting point at this pub kitchen, featuring items like rosemary and garlic camembert brushed with hot honey, or compressed watermelon paired with feta and almond pesto. Larger orders lean into robust mains such as roast loin of Cornish hake served with olive tapenade and crisp Parma ham. The grill station handles thick cuts of dry aged rib eye and sirloin, finished with peppercorn sauce or Café de Paris butter. Sweet finishes include Basque cheesecake with cherry compote and coffee crème caramel topped with pistachio biscotti.
Inside the former public house, contemporary fittings blend with preserved original features to create a relaxed dining space. Quirky decorative touches sit alongside comfortable seating arrangements that encourage lingering over drinks. Real ales and craft beers flow from the taps while a curated wine list supports the kitchen programme. Staff pour wines directly from temperature controlled cellars, ensuring every glass reaches optimal maturity before reaching the table. The venue also accommodates private gatherings in the Birchies room, which seats up to twenty two guests for meals or celebrations.
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