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Logo for Bowley's Restaurant with black background and white text.

Modern British fine dining on the North Downs of Kent.

Seasonal menus. Grown on site. Sustainable.

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‘Hugh Lowe Farms’ 🌱🍓 Strawberry, Meadowsweet, Crème Fraîche
Corn-fed Chicken Sage Stuffed Wing, Baby leek, Chicken veloute
Brixham John Dory Agretti, Mussels, Chicken Velouté.
Bowleys Glovers Beef Fillet, Beef Fat Carrot, Ox Tail Wellington, seaweed, Oyster, Jus
English Pea, Goats Curd, Salsa Verde
Bowleys St Pauls, a desset based on our history of the bowleys brewery. Malt ice cream, Chocolate Torte, Coco Nib
Kentish Cod, Hazelnuts, Capers, shallots, fish is from rye harbour. Sea herbs
Grace our GM at greenhouse, tending to flowers
The Dorset crab remains one of our proudest dishes — a true reflection of our commitment to sustainability. Inspired by the spirit of the spider crab, this dish supports our South Coast fishermen and celebrates responsible sourcing. By using every el
Kentish Lamb - Rack & Saddle Confit Shallot, Pine Nut, Cider
Following its restoration, the Yates family took over the kitchen and launched Bowleys, transforming the intimate 26-cover space into an award-winning, Michelin Guide-recognised restaurant and 360 Guide Top 20 Restaurant in the UK.
Mereworth Venison Fillet Pine | Celeriac | Haunch Wellington Winter flavours from field to forest. Venison, pine, and earthy celeriac, paired with a rich Haunch Wellington. A highlight of Game Season at Bowleys.
plated dish with Black truffle, Artichoke, Lemon
Close-up of a glass of a light-colored beverage with a green leaf and a small ice cube floating on top, placed on a beige surface.
Glazed Norfolk Quail Glazed Celeriac, Bacon Marmalade