cooking ingredient if you're are into gourmet foraging! A side of buttered mash ?nished off what was a faultless course. Josper pork chop was my guest's choice, served with a seasonal spring herb spelt. With all meat options free range, sourced and aged for the best ?avour, Rocksalt's premium pork serving was lean and delicious; packed with a retained moisture and ?avour from the kitchen's Josper grill. A chosen side of beef dripping chips and creamed spinach accompanied.
Dinner was washed down with a house white wine from the extensive wine menu. There is also a list of after dinner drinks that can be enjoyed at your table, or alternatively diners are more than welcome to venture back upstairs to the celebrated bar. Although, having had a great evening in view of food, wine and atmosphere, my guest and I decided to retire to our rooms in bid of a restful night's sleep. Charmingly, each of the four rooms available are named after a local ?sherman, ours being Valentine. Packed with personality, our double room with a sea view was particularly inviting. From the rustic furnishings and exposed brickwork, to the original antique iron beds and ?at screen television, Rocksalt's rooms offered everything and more required for an extremely comfortable stopover. The well-appointed rooms, blackout drapes and luxurious Egyptian cotton bedding did not disappoint in their unyielding bid to offer an undisturbed night's sleep.
fruit preserves and fresh juice. Fresh milk was also included for tea and coffee; a ?tting start to the day! If guests are after something a little more ?lling, the restaurant cook a full English breakfast for a small supplement. All in all, a ?rst-class dining experience, followed by an equivalent stay. At Rocksalt, customer satisfaction is at the heart of the operation, be it via their inspirational menus, championing of local produce or the consideration that goes into each guest room. Nothing rings more true than their underlying vision: to maintain seasonality and provenance are of the utmost importance. With an ardent desire to use only the best in raw materials, Rocksalt aims to cook the ingredients with expertise, but also as simply as possible to allow the quality of their locally-sourced produce to shine through. By upholding such values, the team were avidly proud of the dishes they were serving and of the ingredients each incorporated. From sourcing the produce, through to ?nal execution, everything points towards the same aim: to serve seasonal Kentish food at its best.
Extremely satis?ed, we were in mutual agreement that the main course had beaten us, taking up our much-needed pudding space. However, inspecting a delectable dessert menu can change everything and not one to give up easily, I soon found myself ordering the cold chocolate and raspberry fondant. Who was I trying to kid? Although, in our defence, we shared. The meltingly good gooey-on-the-inside chocolate fondant pudding was a superb choice; a bittersweet chocolate perfectly paired with a punchy, sumptuous molten raspberry interior.
As well as the more standard amenities such as a tea and coffee maker and complimentary toiletries, it's the extra thoughtful touches that make the difference. A bowl of fresh strawberries and mini meringues awaited our arrival, as did tasters of traditional seaside rock and my personal favourite, a pair of vintage binoculars for use over the Juliet balcony. After a fantastic respite, a complimentary breakfast was delivered to our room — an early morning wicker hamper ?lled with fresh pastries, croissants, www.rocksaltfolkestone.co.uk
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