Rivens

The busy crossroads of Borough Green in the bucolic heart of Kent is blessed with the very smart restaurant and brasserie, Rivens. In the warmly-coloured dining room, with its gleaming pillars, modern light fixtures, lovely flower arrangements, snowy table linens, and sparkling stemware, you will enjoy a modern European menu prepared by Head Chef Luke Cowes, who trained under Gary Rhodes. A generous window allows you a glimpse of the activity in the kitchen while you and your companion sip your drinks. Rivens could suit business colleagues as well as romantic twosomes. Dishes include starter of rosette of sea scallops with curried leeks and parsley oil, main course of pan-fried Gressingham duck breast with dauphinoise potatoes, glazed carrots and port jus, and dessert of pineapple carpaccio with white rum and coconut ice cream. There are seasonal menus and an irresistible Sunday brunch, too.