Number Eight in Sevenoaks High Street in Kent is owned by chef Stuart Gillies along with wife Cecilia, who also run the popular Bank House restaurant in Chislehurst. The restaurant serves Modern European cuisine with a menu changing daily using seasonal produce sourced from local vendors. Along with food they also serve a range of classic and in-house cocktails, including their own signature creations like the Eight served with East London Gin and Aperol, or the La Poire served with William Poire Pear Liquor and cinnamon which I tried and really enjoyed.
Along with food they also serve a range of classic and in-house cocktails. (Image: Emily Davison) The menu changes very often depending on the products that Stuart gets in each day, with produce ranging from Whitstable Oysters to fish caught in Rye. For starters we got a selection of dishes including the fennel sausage pappardelle served with crème fraîche, parmesan and chives, along with the stonebaked flatbread bruschetta with marinated tomatoes and Buffalo mozzarella, and the baked feta with cherry tomatoes, tapenade, honey and toasted hazelnuts with focaccia bread.
The starters are definitely worth ordering, with so much flavour and really fresh ingredients, so if you’re not usually someone who orders a starter, you may want to if you visit this place Starters included the stonebaked flatbread bruschetta with marinated tomatoes and Buffalo mozzarella. (Image: Emily Davison) They were all delicious, but my favourite .
