British
0.5 miles
The charming and delightful Duck Inn at Pett Bottom is the ideal place to enjoy both a cosy drink and a wonderful meal, as we found out for ourselves one November evening. Close to the village of Bridge and only five miles from the centre of Canterbury, The Duck has friendly staff who extend a warm Kentish welcome to all. Pop in and order a pint from the excellent ale selection at the bar, or a wholesome meal from the fantastic menu.
If you've plumped for the full three courses, you might like to start, as I did, with a warming roasted squash and rosemary soup with a hint of Kentish honey. Alternatively, perhaps you'd prefer the sizzling king prawns with fresh chilli and garlic served with granary bread, which my companion would highly recommend. French-style garlic mushrooms in a rich, luxurious sauce are another temptation, or you could treat yourself to a sumptuous pork and garlic paté with salad, toast and chutney.
Perusing the menu's main courses, we found an exciting choice of mouthwatering options, such as my fabulous dish of pan-roasted partridge with delicious black pudding, thyme jus and seasonal vegetables. For pasta lovers, there's a temptingly creamy carbonara and a fantastic seafood linguine with squid, mussels and prawns in a spellbinding tomato, white wine and dill sauce. If you're in a carnivorous mood, however, The Duck Inn's 8oz rump steak, with steak-cut chips, mushrooms, onion rings and green peppercorn sauce, makes for a hearty feast. Otherwise, perhaps the succulent pan-fried pheasant breast with red wine and cranberry sauce or the gorgeous free-range breast of chicken with pork and chestnut stuffing and thyme gravy will appeal to your tastebuds.
In addition to these delightful culinary creations, The Duck Inn has a tremendous selection of desserts, featuring a truly sublime banoffee pie and a divine apple crumble that must be seen - and tasted - to be believed. These puddings were a deliciously decadent way to bring our meal at The Duck Inn to a satisfying close. This really is a fantastic pub, providing a combination of superb food and topnotch service that certainly made our dining experience one to remember - this visit will certainly not be our last.
If you've plumped for the full three courses, you might like to start, as I did, with a warming roasted squash and rosemary soup with a hint of Kentish honey. Alternatively, perhaps you'd prefer the sizzling king prawns with fresh chilli and garlic served with granary bread, which my companion would highly recommend. French-style garlic mushrooms in a rich, luxurious sauce are another temptation, or you could treat yourself to a sumptuous pork and garlic paté with salad, toast and chutney.
Perusing the menu's main courses, we found an exciting choice of mouthwatering options, such as my fabulous dish of pan-roasted partridge with delicious black pudding, thyme jus and seasonal vegetables. For pasta lovers, there's a temptingly creamy carbonara and a fantastic seafood linguine with squid, mussels and prawns in a spellbinding tomato, white wine and dill sauce. If you're in a carnivorous mood, however, The Duck Inn's 8oz rump steak, with steak-cut chips, mushrooms, onion rings and green peppercorn sauce, makes for a hearty feast. Otherwise, perhaps the succulent pan-fried pheasant breast with red wine and cranberry sauce or the gorgeous free-range breast of chicken with pork and chestnut stuffing and thyme gravy will appeal to your tastebuds.
In addition to these delightful culinary creations, The Duck Inn has a tremendous selection of desserts, featuring a truly sublime banoffee pie and a divine apple crumble that must be seen - and tasted - to be believed. These puddings were a deliciously decadent way to bring our meal at The Duck Inn to a satisfying close. This really is a fantastic pub, providing a combination of superb food and topnotch service that certainly made our dining experience one to remember - this visit will certainly not be our last.
Open: Mon-Fri noon-3pm, 6pm-11pm; Sat-Sun noon-11pm
