More a stylish gastropub than a community hub, this historic inn has a loyal following of foodies who rave about its 'delicious meals' as well as its 'lovely quiet rooms'. 'It's good for vegans,' reports a reader. Owner Marc Bridgen has a passion for local produce, and the kitchen sources ingredients from Kent farmers, growers, butchers and bakers, while the bar features local beers and cider. Head chef Robert Mantegna oversees continually evolving modern British/European menus that might include dishes such as roasted loin of wild sea bass with massaman curry sauce, or slow roasted pork belly in a cider cream sauce. 'The cauliflower cheese was a highlight,' say our vegans. It was followed by a 'moist and zingy clementine cake with really good homemade ice cream.' A monthly dining club gives the kitchen a chance to wow guests.Drink and dine in a lounge bar with tub chairs and a log-burner, then head up to one of the stylish bedrooms, where plain paint finishes are enlivened by jazzy cushions and headboards. The bridal suite has a barley-sugar-twist four-poster. Golf time can be arranged at The Royal St George's Golf Club and elsewhere, with transport laid on. 'A really charming place, with excellent service.' (Mary Ann Smillie)