Built as a country retreat by Sir Edwin Lutyens in 1912 for three wealthy brothers, The Salutation has evolved over the past century from a grand private residence to its current guise as a stylish 17-bedroom hotel, restaurant and garden.
The gardens are an eclectic mix of heirloom, rare and drought tolerant plants to create a longer season of interest. With sheltered nooks, a kitchen garden, meadow and jungle, The Bowling Lawn and a woodland walk, there is much exploring to do.
The restaurant, overseen by Head Chef Shane Hughes, offers a contemporary European style of cooking, incorporating Kent's bounty of indigenous seasonal ingredients. The restaurant is open seven evenings a week, offering a la carte and tasting menus. Or for the true gastronaut, there is a blind menu, served in the Tasting Room and comprises of whatever the Chef is particularly smitten with, from the fresh ingredients picked, collected, caught and delivered every day.