This charming inn dates from the 17th century, and the public areas showcase a wealth of oak…
Fish on the Green
“No frills fish and seafood cooking” - AA Inspector
The quintessentially English setting of a Kentish village green may seem a surprising location for a restaurant that majors on seafood but this unpretentious and friendly venue has built a strong local fan base. Duck egg blue brickwork and coastal paintings enhance the nautical feel but if you don't fancy fish, there are plenty of enticing meat and veggie dishes.
Awards, accolades & Welcome Schemes
Facilities – at a glance
Credit cards accepted
- Seats: 44
- On-site parking available
- Wheelchair accessible
- Accessible toilets
- Closed: 25 December
- Wines under £30: 29
- Wines over £30: 12
- Wines by the glass: 21
- Cuisine style: British, French
Also in the area
About the area
The White Cliffs of Dover are an English icon – the epitome of our island heritage and sense of nationhood. They also mark the point where the Kent Downs AONB, that great arc of chalk downland stretching from the Surrey Hills and sometimes known as ‘the Garden of England’, finally reaches the sea. This is a well-ordered and settled landscape, where chalk and greensand escarpments look down into the wooded Weald to the south.
Many historic parklands, including Knole Park and Sir Winston Churchill’s red-brick former home at Chartwell, are also worth visiting. Attractive settlements such as Charing, site of Archbishop Cranmer’s Tudor palace, and Chilham, with its magnificent half-timbered buildings and 17th-century castle built on a Norman site, can be found on the Pilgrim’s Way, the traditional route for Canterbury-bound pilgrims in the Middle Ages.
In the nature reserves, such as the traditionally coppiced woodlands of Denge Wood and Earley Wood, and the ancient fine chalk woodland of Yockletts Bank high on the North Downs near Ashford, it is still possible to experience the atmosphere of wilderness that must have been felt by the earliest travellers along this ancient ridgeway.
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