Boys Hall

The story

Boys Hall Ashford: Seasonal British Dining, Michelin Recommended

Boys Hall Restaurant, Rooms & Garden

In a lovingly refurbished 17th Century house on the edge of Ashford, Brad and Kristie have built a place that feels both deeply rooted and refreshingly unpretentious. After years in London's hospitality scene, they returned to the countryside to restore Boys Hall, brick by brick, and turned it into a restaurant with rooms that earned a Michelin Recommended distinction for its cooking.

The kitchen team works with local farmers, butchers, and fishmongers, sourcing the freshest, seasonal produce Kent has to offer. Much of the meat is butchered in-house, and the kitchen runs on a zero-waste ethos. The heart of the cooking is an Asado-style grill, where flame and coal bring depth and character to dishes that change with the season. The result is British seasonal food that is direct, confident, and full of flavour.

Dining here can take many forms. There is the elegantly lit, oak-framed restaurant, a large outdoor terrace, or the cosy bar and lounges with their open fire. A weekly changing set menu, available Monday to Thursday, offers two courses for £28 or three for £35—thoughtfully prepared, classic-inspired dishes that showcase the kitchen's creativity. Sunday lunch is a fire-cooked affair with all the trimmings. The bar serves local draught beers, an extensive wine list, and cocktails made with local spirits and homemade elixirs.

The building itself has centuries of stories, and the team's warmth makes every guest feel welcome. Above all, Boys Hall is a reflection of passion, hard work, and the finest produce this county has to offer.