Publican blogger's food offer shows off the best of English
A Faversham pub has relaunched its restaurant - in a bid to show just how good English food can be.
The Railway Hotel's new restaurant, Provenance, will operate Wednesday to Saturday lunch times and evenings, as well as Sunday lunchtimes, from June.
The hotel's culinary resurgence centres on new chef Nat Victor and a desire to show English food's wide ranging appeal.
Licensee Chris Maclean, a regular blogger on ThePublican.com, said: "After many years being subordinate to the French, English cooking has come to understand its roots and heritage, such as its Commonwealth influences and those from the Far East.
"We use ethically-sourced, local, organic ingredients - Fair Trade where possible."
Nat Victor added: "The emphasis on all our menus is our namesake - the provenance of the food. It is really important that we are proud of all our ingredients and able to tell our customers why we have chosen to use them."
The menu features such dishes as salt brisket, roast ox tongue, pease pudding and horseradish crème fraiche; roast fillet of pork, rhubarb and rosemary with crushed new potatoes; and roast beetroot, butter bean and kombu mash, chard with lemon and garlic.
