Kingsheadwye

Food & Drink

A traditional British Sunday roast — the kind of plate the kitchen runs every week
A traditional British Sunday roast — the kind of plate the kitchen runs every week — photo: The Integer Club / Geograph, CC BY-SA 2.0

The King’s Head kitchen works the way every village pub kitchen in the Kent Downs used to: a short, legible menu that changes with the seasons and with whatever the farms around Wye happen to be picking that week. Nothing flown in, nothing plated to look clever.

What’s on right now

We don’t publish a fixed menu online because it would be out of date within days. The board in the bar is the source of truth; if you want to know what’s on tonight, call or email ahead and we’ll read it to you.

Where the food comes from

Vegetables and fruit from farms inside the 5-mile radius this site maps: Wye, Brook, Chilham, Godmersham, Mersham. Lamb and beef from the downland graziers on the escarpment. Cheese from Ashford dairies. Fish from Folkestone and Rye within the day it was caught. The cellar is Kentish where it can be — Biddenden, Chapel Down, Westwell — and classical European where the dish demands it.

Walkers

Boot-room and boot-washing are by the side door. Dogs on leads are welcome in the bar. The kitchen runs a walkers’ lunch menu through the winter — a single hot dish, bread, and a pint or a glass, timed to arrive quickly after a cold morning on the North Downs Way.

Book a table

Email [email protected] with date, time and party size. Weekend lunches and Sunday roasts book up a few days ahead; midweek is usually fine on the day. See the Contact page for directions.