Rochester Restaurant Guide

A “huge” Victorian pumphouse that pumped water in and out of the dry dock at Chatham dockyard, with “views across the Medway to Upnor Castle”, hosts this impressive yearling, which is praised for its “amazing food from a very talented young chef”, Will Freeman, who is creating “ambitious menus in this stunning venue”. Owners Bob Russell and his sons Matthew and Stephen opened their Copper River distillery here six years ago.

A “great selection of well-presented fish” is the reason to visit this seafood restaurant on the village green (originally part of the neighbouring inn, which houses their sister restaurant, Oak on the Green).

This delightfully Dickensian wine vault has lured knowing customers for more than 45 years, via an “almost anonymous door opening to a flight of stairs leading to an amazing basement eatery”. “The specialities are pies, which are delicious, and the wine is good as well” – it’s “well worth a visit”.

“Very busy steak-centric restaurant” (part of a chain owned by pub giant Mitchells & Butlers) that is one of the more commented-on destinations in our annual diners’ poll in the poorly served ’burbs to the south east of the metropolis. The food is “reliable”, “without being exceptional” and – notwithstanding some blips regarding service and management generally – this can be a “reasonable” destination in the locale.

An “excellent find” – this “friendly and professional” yearling boutique hotel/restaurant serves a short menu of “delicious and well-presented food”. There’s good generosity of spirit here: “we were given turbot when they ran out of cod!”

“It’s going places!”, according to fans of this village pub – originally two weather-boarded farm cottages from 1483 – which was saved from development six years ago when 120 villagers raised £450,000 to secure its future under community ownership. The Yates family now runs its 26-cover restaurant; David Yates is a wine merchant who worked in a senior role for Balls Brothers in London. But while fans trumpet “sensational” dishes from chef David’s son, Alex (ex-Goring Hotel, London) and his young kitchen team, other reports are more nuanced: “has potential and I want it to succeed as a community venture but they really need to get some input if they aspire to convert the recent Michelin listing to a star, as they do”.