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Food at The Salutation

The Kitchen

How geeky do you want to get? Our state of the art kitchen was installed in spring 2017, custom designed and built to our Chef’s specifications. As you’d imagine, it’s full of only the finest kit, from Charvet stoves to Rational ovens, Winterhalter dishwashers to Gamko bottle-coolers, Williams walk-in fridges to Hozhizaki ice machines. We can talk about these things until the cows come home.

Fashioned around the soaring glass atrium and internal columns of the North Wing, the kitchen is more than just a room full of gadgets. Guests in the Tasting Room are able to witness the entire creative process in the kitchen, either watching the chefs at work through the closed glass doors, or throwing them open to let the sounds and enticing smells of the kitchen mingle with the conversation.

As with any good home, our kitchen is our beating heart.

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Head Chef

Shane Hughes brings his Michelin and AA Rosette credentials to this corner of Kent.

Shanes career began at the beautiful Hartwell House, before earning his stripes under the legendary Michel Bourdin at the Connaught Hotel in Mayfair. Learning the fundamentals of classical cuisine there, he pivoted to more modern skills, joining John Burton-Race at The Landmark Hotel - at the time one of the finest in London and a recipient of two Michelin Stars. From there, he joined Paul Kitching at Juniper in Manchester, absorbing the artistic approach of the North’s most highly awarded chef.

Before long he was poached to join the opening team of a magnificent 5 star hotel in the Cotswolds - Whatley Manor - which continues to be an industry leader. During his two most recent tenures, at Head Chef at Ynyshir hall in Wales and at Richard Phillips’ Thackeray’s in Tunbridge Wells, both restaurants achieved a Michelin Star.

Shane Hughes

Kitchen Garden

Head Gardener Steve Edney and Head Chef Shane Hughes have worked hand-in-hand to create our Kitchen Garden, sited in front of the old workshop. Focusing on unusual herbs, heritage vegetable varieties and succulent soft fruits, the garden provides a wealth of opportunities for the kitchen team to work with.

Everything is used and nothing goes to waste. Regular guests will see the seasonal changes through the dishes they order, as the garden finds its way to the plate.

It doesn’t get more local.

The Kitchen garden at The Salutation

The Tasting Room

Accessed through our gleaming kitchen, tiptoeing past the chefs hard at work, The Tasting Room is right in the heart of the action. Set precisely between the kitchen and the garden it is the place to experience the two working in harmony, as Head Chef Shane Hughes and his team mix ingredients fresh from our grounds, with the finest things we can find in the local area, to create playful and indulgent tasting menus. For those willing to go the whole hog, there is even an opportunity to put yourself entirely in the hands of the Chef, opting for a blind menu and seeing where the culinary journey takes you...

The Tasting Room is available for individual bookings or for private hire.

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The problem with people who have no vices is that generally you can be pretty sure they're going to have some pretty annoying virtues. Elizabeth Taylor

Dorothy's street lantern drawing