Chapter One has been one of Kent’s premier restaurants for a number of years and much of its trade comes from the well-to-do surrounding areas – locals who know it stands for quality. Yet, there is no reason why it should only be frequented by those in the know: it is within easy access of the M25 and people travel from all over the UK to experience chef Andy McLeish's exemplary cooking.

The dining room screams luxury but, refreshingly, the prices do not. There's a regularly changing three-course set lunch menu for £19.95 alongside the seven-course tasting menu, which is the best way to experience Andy's style of cooking.

The restaurant is in the habit of keeping things local, with Andy himself shooting much of the venison that appears on the menu, while Kent’s hallowed Chart Farm and Watts Farm are just a few of the local suppliers he works with.

Andy says he doesn’t really have any signature dishes – he’d rather keep evolving than rely on a few well-worn trademarks. Yet his fondness for game is reflected in dishes of wild duck and foie gras terrine and fricassee of wild rabbit. There are modern techniques at play (an espuma gun is frequently unholstered by McLeish) but any ‘airs’ or foams are grounded by classical presentation and humble ingredients.

Chapter One isn't just a restaurant; within the building there's also a laid-back brasserie, where you’ll find all the usual classics, as well as a beautiful new bar for those looking for a cocktail in stunning surroundings before the main event.