As you enter The Abergavenny Arms, you're greeted by a surrounding ambiance that is welcoming and steeped in history. The rich tapestry of Kent's past is woven into the very fabric of the inn, a restaurant that is loved by locals and visitors.
Served between Tuesday and Saturday the main menu begins with an inventive offering of British tapas. Great for sharing, these small plates include cod and sea trout croquettes with tartare sauce, courgette bhajis with coriander and chilli mayonnaise and South African sausage boerewors with chakalaka. Starters include pan fried wood pigeon with braised peas, baby onion and smoked pancetta, whilst mains feature all the classics - chargrilled sirloin steak, roasted local Tamworth pork chops and beer battered haddock. Customers are encouraged to check out the wine list to see the suggested pairings for each dish.
There's also a bar menu served between 12 and 2.30pm from Tuesday to Saturday for a lighter bite to eat. If you find yourself in the area on a Sunday, why not check out the roast. There's plenty on offer, including a 40 day-aged sirloin, whole roast free range chicken, Tamworth pork chop, Abergavenny nut roast, wild halibut and Cornish haddock. Expect all the trimmings, including beef dripping roast potatoes, puffy Yorkshire puddings, pigs in blankets, stuffing and seasonal vegetables, and heaps of gravy. The origins of the Abergavenny Arms Hotel date back to the early years of Henry VI's reign (1422 – 1461), specifically in the year 1450. This historical inn, initially referred to as the 'Apsis,' was characterised by its modest building, just a timber-framed structure with a thatched roof.
A distinctive custom of the time was the display of a bush suspended on a pole, serving as a unique indicator of freshly brewed ale. Local patrons could gauge the potential flavour of their drink based on the condition of the bush, observing its transformation as a reflection of the ale's taste and acidity.