Lunches & trips

November Lunch

18th November 2025

12:30 ready to eat

The last day to book this is October 22nd. Bookings will be taken at October's monthly meeting.

Stubbs Restaurant

Kennington Ashford TN25 4DU

The price including tip:

2 courses £27

3 courses £32

STARTERS

SCOTTISH SMOKED SALMON PATE

Our house smoked salmon with crème fraiche, cream cheese, lemon, fresh chive and dill, served with homemade toasted Focaccia bread

FRESH BROCCOLI AND STILTON SOUP 

with freshly baked bread

KENTISH SMOKIE 

Smoked mackerel, flaked with cream, English mustard and Cheddar then baked and served with focaccia toast

PRAWN COCKTAIL 

Served with buttered fresh focaccia bread

TEMPURA VEGETABLES (VEGAN) 

Homemade Jalapeno and Teriya dipping sauce

HAM HOCK TERRINE

With house piccalilli, watercress and

toasted focaccia bread

GOUJONS

Freshly breaded strips of local

plaice, served with homema

MAINS

CONFIT OF SUFFOLK DUCK 

A succulent leg, served in a sticky glaze sauce with creamed potatoes and steamed green vegetables of the day

MAC N CHEESE

Macaroni pasta in a rich sauce of Cheddar, Parmesan,

English mustard and cream, topped with mozzarella,

crispy bacon and breadcrumbs, then baked until

golden, served with a side of Tenderstem broccoli

(Also available as vegetarian)

BREADED SCAMPI 

In a basket, with homemade chips, peas and freshly made caper rich, tartare sauce

WILTSHIRE GAMMON 

A generous gammon steak from Marchants of

Bethersden, grilled and served with free range

eggs, roasted tomato and hand cut chips

CHICKEN CAESAR

Marinated, tender breast of Marchants

Farm chicken, served with little gem lettuce,

bacon shards, croutons, anchovies, shaved

Parmesan and our classic dressing

COTTAGE PIE

This delicious, generous, warming, oven baked classic, is

finished with mature Cheddar mashed potato, then golden

baked and served with todays green vegetable

COD AND CHIPS

A generous fillet, with hand cut chips, peas and

caper rich, fresh tartare sauce

FRESH CREPE, (VEGETARIAN)

Stuffed with steamed spinach, finely sliced

mushroom and shallot, finished with nutmeg, and

cream, grilled with pomodoro sauce and

mozzarella, topped with toasted pumpkin seeds

CHICKEN SCHNITZEL

A Marchant's farm chicken breast, coated and served

crisp with Parmesan and Dijon sauce, Tenderstem

broccoli and hand cut chips

THE GREEK BURGER (VEGETARIAN)

Two slices of halloumi cheese, which have been

grilled until golden, then rubbed with garlic and

served in a toasted sesame bun, with tomato relish,

red onion, beef tomato, rocket and aioli,

accompanied by dipped onion rings, coleslaw and

hand cut chips

PUDDINGS - ALL HOMEMADE

ETON MESS

LEMON POSSET

Freshly made shortbread

biscuit

WARM CHOCOLATE FUDGE CAKE

With whipped cream or ice cream,

crushed pistachios

BANOFFEE PIE

SELECTION OF ICE CREAM OR SORBET

Served in a brandy snap