For an establishment that sits in such an unassuming part of the country, tucked between Ashford International station and an industrial estate, Boys Hall has managed to create its own little sanctuary for those looking for a moment of respite from everyday life. Husband and wife duo Brad and Kristie Lomas run the show here, and it’s clear to see that restoring this property has been a labour of love, with period features given a new lease of life, and carefully considered modern furnishings injected into each room.
In contrast, the restaurant is a more contemporary space, with floor-to-ceiling windows that flood the room with natural light, and wooden beams that create a barn-like feel.
We kick things off by tucking into some smoked Ashmore and speck croquettes which are creamy, well seasoned, and served with saffron mayo. The lamb crumpet starter gives a nod to head chef Shane Pearson’s time at Blacklock in London, and although it comes with a welcome addition of pickled shallots to cut through an otherwise rich dish, it does fall slightly short on seasoning, and would have benefited from some kind of sauce.
The charred cod with butter curry was our dish of the day. The fish was cooked perfectly, and collapsed at the slightest touch, while the creamy curry sauce and a sweet mango and chilli salsa both worked in harmony. To mop up the curry sauce, we opted for impossibly crisp beef dripping ratte potatoes, and hispi cabbage with miso and pickled red onion that, although flavoursome, could have done with slightly longer cooking.
For dessert, the passion fruit souffle was a fine example of this creamy, soft and barely-cooked classic, and while it was intensely sweet, it was well balanced by a scoop of vanilla ice cream.
Boys Hall isn’t short of choice when it comes to having a drink, with an extensive wine list and cocktails or beers, but if you’re looking to settle in for a couple after dinner, head to the resident pub just along the corridor for a late night snifter.