Star and Eagle HotelHigh Street, Goudhurst, Cranbrook, Kent, TN17 1AL
Telephone: 01580 211512
Fax: 01580 212444
AA 4 Stars
Welcome to the Star and Eagle Hotel
Nestling in the heart of the beautiful Kentish Weald - the Garden of England, the Star and Eagle Hotel is located in the village of Goudhurst. Standing over 400ft above sea level, there are outstanding views of the surrounding orchards and hop gardens for which the area is renowned.
Dating back to the 14th century, the Star and Eagle has played a significant role in the local history, and was once reputed to have been an ancient monastery. Relics of the vaulted stonework of the period are still visible in some parts of the building.
During the 18th century the Inn became the headquarters of the "Hawkhurst Gang", who robbed and terrorised the surrounding district, and planned smuggling raids. Today, behind its attractive timbered gables, the Star and Eagle offers all the comfort and facilities of a 20th century hotel with the charm and atmosphere of a bygone era.
Open throughout the year, the Star and Eagle is less than three miles off the main A21 road with easy access to Tonbridge Wells and Hastings. It is the perfect location for a relaxing weekend break, and a refreshing alternative for the business visitor seeking a quieter more peaceful ambience. |
Accommodation…
The Star and Eagle has a total of ten bedrooms, all of the highest standard for your personal comfort, though varying considerably in style. Rooms have private bathrooms &shower, digital television and internet link/access. There's even a room with a splendidly renovated four poster bed.
Most of the rooms have lovely views overlooking the surrounding countryside or the neighbouring parish church. In the morning, you can enjoy a traditional full English or Continental breakfast if preferred. Our small team of friendly, experienced staff will help to make your stay at the Star and Eagle an enjoyable break at any time of the year. |
Restaurant and Bar…
The Ala Carte restaurant is the perfect setting for more formal dining with a blazing log fire in the winter months. An extensive food offering is also available from ever changing blackboards in the bar, non-smoking Refectory and the Terrace on warmer days.
The personal touch is evident in all the dishes on our constantly changing menu. Using the very best local and homegrown produce, our resident Chef creates an exciting, mouth-watering range of English and Continental dishes. |
Menu
Starters
Soup de Poissons
Laced with brandy & cream served with garlic croutons
Smoked Salmon pancakes
With a creamy seafood sauce
Smooth Chicken Liver, Smoked Bacon and Brandy Pate
Served with hot Ciabatta toast & unsalted butter
Gambas Al Ajillo
King Prawns in the shell sautéed in garlic chilies, white wine & parsley
Baked Brie in Filo Pastry
On a bed of fruity redcurrant sauce
King Scallops wrapped in bacon
Dipped in fresh breadcrumbs and deep fried
Large Grilled Portuguese Sardines
Fresh Scottish Rope Mussels
Hot! With Chili, Paprika, Garlic and white wine sauce
Freshly baked Ciabatta and unsalted French butter
We use the finest ingredients and pure olive oil to cook with. All our dishes are cooked to order. Our chefs do need time to prepare and cook.
The Bar menu and starters only are not available in the restaurant.
Fish and Seafood
Baked Sea Bass
With an avocado, tomato and fresh herb salad
Fillet of Lemon Sole and Salmon
In a mushroom, cream and white wine sauce
Coquilles St Jacques
Fresh King Scallops in the shell with creamed potato in a brandy, cream and Gruyere sauce
Pan Fried Monkfish
Garlic, parsley and white wine sauce
Grilled Swordfish
Lemon and parsley butter
A selection of seasonal vegetables
Mixed side salad
Timbale of rice
Baby new potatoes with parsley butter
Rosemary Roast Potatoes
Puree potatoes with butter and cream
Meat and Poultry
Fillet of Beef Wellington
Prime fillet steak coating in mushroom pate, wrapped in puff pastryServed with a rich red wine sauce
Escalope of Veal
With a mushroom, cream and white wine sauce
Pot Roast Shoulder of Lamb Spanish Style
Marinated in Olive oil, fresh herbs, onions, garlic, peppers and wine. Baked in the oven very slowly in its own juices.
Suet Steak and Kidney Pudding
With a rich beef gravy
Half a crispy Roast Duckling
With an orange marmalade & Grand Marnier sauce
Sauté Calves Liver
With caramelized onions
Ginger Chicken
Strips of chicken in a pickled ginger and cream sauce
Fillet of Pork
In an apple, brandy and cream sauce
Fresh Handmade Puddings
Almond and Pear Pudding
Whole poached pears nestling in a frangipan sponge
Sprinkled with toasted flaked almonds served with custard or cream
Warm Belgian Chocolare Chip Pudding
Moist Chocolate sponge dotted with large chunks of Belgian chocolateTopped with chocolate ganache, warmed through and served with runny cream
Lemon Yoghurt Tort
A sponge base topped with lemony yoghurt mousse, with a lemon mirror glaze
Poached Pear Steeped in Red wine, Cinnamon & Port
Served with a scoop of ginger ice cream
Crème Brulee
With a crispy caramelized topping
Tiramisu Roulade
A chocolate roulade steeped with amaretto and black coffee, filled with cream and chocolate flakes, hand rolled and dusted with cocoa powder.
Ice cream straight from the Dairy at Ripple in Kent
Vanilla, Toffee & Butterscotch, Black Cherry, Wild Strawberry & Champagne
Puddings with a scoop of our local ice cream
A choice of Stilton, Brie or Goats Cheese
With savoury biscuits and grapes
Noval Late Bottled Port
Taylors Vintage Port
Costa Coffee Cafetiere, Cappuccino, Espresso
Teas - Breakfast, Earl Grey, Camomile & Mint
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Copyright © 2007, Star and Eagle Hotel
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