Kentish Hare

The story

Kentish Hare, Royal Tunbridge Wells – Modern Cuisine in a Kent Gastropub

The Kentish Hare

In the quiet Kent village of Bidborough, the Tanner brothers – Chris and James – run the Kentish Hare, an award-winning restaurant that has earned a place in all the major food guides. Opened in May 2014, it was voted Best Newcomer of the Year in the Estrella Damm Top 50 Gastropubs UK in 2016 and holds two AA Rosettes, alongside a Michelin Recommended status that reflects the consistent quality of its modern cuisine.

The brothers’ story runs deep. Chris began working in a kitchen at twelve, trained at West Kent College, and cooked at Le Gavroche, in New York, and in France under the Roux brothers before opening the three-Rosette Kitley Hotel in Devon. James developed his craft at Brookers Oast in Tonbridge, worked at the Roux brothers’ Lake Placid Lodge, and was head chef at Tunbridge Wells’ Right on the Green before the partnership that brought them back to Kent. Their first restaurant, Tanners, opened in Plymouth in 1999, and the Barbican Kitchen followed in 2006. Both brothers received Honorary Doctorates of Arts from Plymouth University in 2007.

The kitchen’s philosophy is straightforward: simple, fresh local ingredients. Menus change daily for dinner and offer a set lunch from Wednesday to Saturday, plus a Sunday lunch. The bar menu is available across all dining areas. Dishes are boldly flavoured and well-presented, with care taken in sourcing local meats, vegetables, and fish. Vegetarian and vegan options are a regular feature, and most dietary requirements can be accommodated.

General Manager Paul Barber, who trained in Tuscany and worked as a Chef de Partie at The Ritz in London before joining the Hare at its opening, oversees front-of-house with the same attention to detail that helped the restaurant earn its accolades.

The Kentish Hare opens from 11am for coffee and drinks. Dogs are welcome in the Library bar and main garden. Wednesday evenings feature a sharing steak for two. Walk-ins are welcome, though reservations are advised during busy periods.