Fordwich Arms
Fordwich, United Kingdom
⭐1 Star
The Experience
From Michelin Guide
England’s smallest town is a pretty little place and this elegant Arts and Crafts style building fits it perfectly. It sits in a delightful spot beside the river and its wisteria-covered terrace affords wonderful views. An impressive wood-topped bar and open fires welcome you in and the wood-panelled dining room bursts with charm. The cooking is modern, creative and sometimes playful but this is never at the expense of flavour. Excellent quality ingredients, like plump Scottish langoustines, underpin it all.
Unique Things
From Visitor Experiences
Located in England’s Smallest Town with a Pub-Restaurant Hybrid Ambiance
The Fordwich Arms uniquely combines the feel of a traditional 1930s pub—with its bar and open fireplace where locals gather—with an adjoining oak-paneled dining room and covered terrace that elevate it to Michelin-starred restaurant status. This blend of old-school hospitality and modern culinary approach is rare and distinctive.Multiple Unadvertised Amuse-Bouches with Theatrical Presentation
Unlike many Michelin-starred establishments that offer a single amuse-bouche, The Fordwich Arms serves not one, but three unadvertised amuse-bouches, each presented with its own theatrical flair, enhancing the dining experience in an unconventional and playful way.Riverside Dining with Seasonal Outdoor Terrace Overlooking the River Stour
The restaurant offers a picturesque outdoor terrace right on the River Stour, providing a rare and peaceful countryside setting for dining. This riverside location, combined with the seasonal menu and English sparkling wine at golden hour, creates a unique and elegant atmosphere that few Michelin-starred restaurants can match.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Fordwich Arms include:
Duck liver: Used in their signature duck liver parfait, served with red grape and Sauternes jelly alongside fresh warm doughnuts. This dish is a staple and highlights the richness and smooth texture of the liver paired with sweet and fruity accompaniments.
Orkney scallop: Featured raw with apple, kohlrabi, and vadouvan spices, showcasing fresh, high-quality seafood with a balance of sweet and aromatic spice notes.
Turbot: Served with crisp potato, grape, and lobster sauce, emphasizing delicate, flaky fish combined with complementary textures and flavors.
Saddle of Chart Farm Sika venison: Accompanied by chestnut, celeriac, and spiced fig, this ingredient reflects the use of local game and seasonal produce to create complex, earthy dishes.
Kentish rapeseed oil: Used in homemade focaccia, representing the use of local, artisanal ingredients that add distinctive flavor and regional character to the bread offerings.
These ingredients are central to the Fordwich Arms' approach of combining local, seasonal produce with refined techniques to create memorable, balanced dishes.