Hide & Fox comes from hospitality duo Allister and Alice who draw on their illustrious careers in food to bring this modern British, fine dining gem to Kent. Hide & Fox serves tasting menus only – either five or eight courses – with ingredients sourced carefully according to what’s in season. The same goes for the wine list, which is handpicked by in-house sommelier Alice, and includes a range of accessible and more premium bottles from wineries across Kent.
Although menus change often, examples of the type of dishes you might expect to try includes Brixham crab with crab jelly and pickled vegetables, ricotta gnudi with smoked pumpkin, butter and sage, and Creedy Carver duck with quince tarte tatin, chicory and Madeira sauce. Expect high level precision and beautiful presentation on every plate – this is a fine dining restaurant through and through. A vegetarian menu is also available, as well as dedicated wine flights at varying levels, depending on which menu you go for.
Allister has worked with many Michelin-starred chefs throughout his career, including Michael Caines at Gidleigh Park Hotel and Sam Moody at The Bath Priory. He became head chef at Gidleigh Park at the tender age of 24, maintaining its two Michelin stars for the three years he was there, before moving to Grove of Narberth in Pembrokeshire as executive chef. Born and raised in Whitstable, the chef has returned home to open his first venture in his beloved ‘garden of England’.
Alice, meanwhile, hails from Italy where she worked at a range of top-level establishments, including the five-star Gallia Palace in Tuscany. She later moved to Michelin-starred The Bath Priory for four years, and in 2016 opened Beach House in Oxwich where she was promoted to group food and beverage manager.