The story
The Swan Wine Kitchen, at Chapel Down Winery on Small Hythe Road in Tenterden, is a modern British restaurant listed as Good in The Good Food Guide for 2026. It occupies the upper floor above the estate's wine shop and tasting room.
The menu follows the seasons and draws on produce from Kent and Sussex. One reviewer's summer lunch opened with tiger prawns on chorizo toast and East Sussex mackerel served with ajo blanco, macadamia and parsley oil. Mains included crisp-skinned chalk stream trout in sauce américaine and Romney Marsh lamb rump, cooked pink. Each dish carries a suggested Chapel Down pairing.
The dining room looks across the estate's vines and mixes polished finish with easy countryside manners. The kitchen holds 2 AA Rosettes for 2026. A bar and terrace sit at the heart of the vineyard, where guests can order English sparkling, cocktails or local beers with grazing plates. A private dining room seats up to 16 guests for business lunches, tastings or celebrations.
Guided vineyard and winery tours run alongside curated tastings, so a visit can start among the vines and end at the table. Staff can guide guests through the wine list whether they are new to English wine or returning to a favourite bottle.
Recognition
Ambience
Details
History
In the heart of the glorious Kent countryside, England's leading wine producer offers a full-dress winery experience from vineyard walks to tastings. The essence of the Chapel Down estate, however, has always been its restaurant. Found on the upper floor of the wine shop and tasting room, the Swan has long been a local favourite for a countryside jaunt. Hospitality is a big plus, as is the convivial brasserie vibe and the catch-all Med-inspired menu that runs with the seasons. Our suitably summery lunch kicked off with tiger prawns on chorizo toast (chilli adding just a hint of heat) and a serving of East Sussex mackerel fillet, cut into chunks and presented atop blobs of ajo blanco with macadamia nuts and dabs of parsley oil. Mains ranged from crisp-skinned chalk stream trout in a puddle of sauce américaine to slices of Romney Marsh lamb rump (cooked pink) with vibrantly green accompaniments of mint and anchovy dressing, courgette and basil. Both dishes were pulled together by a side of pink fir potatoes made absolutely delicious with lightly curried mayonnaise, diced apricot and a liberal sprinkling of chives. Presentation throughout was a highlight, including the enticing finale: pecan praline parfait with an intense raspberry sorbet, feuilletine and verjus. Estate wines, either by the glass (from £7) or bottle (from £24) are the obvious choice, especially as each dish on the menu has a recommended pairing.
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