George & Dragon
George & Dragon
Excellent food in popular village dining pub with three real ales, friendly, efficient service and seats in garden
- Separate restaurant
- Sandwiches sold
Bar food times: 12-3, 6-9.30; 12-4, 6-9.30 Sat; 12-8 Sun
Typical main dish: steak sandwich
Typical main dish price: £11.50
Average two course evening meal price: £21.00
- Speciality beers
- Cask ales
Price of cheapest bitter: £4.30
Name of cheapest bitter: George's Marvellous Medicine
- Children allowed in the bar
- Children allowed in the restaurant
- Dogs allowed in the bar
The good pub guide review
It's no surprise our readers love the inventive menus and excellent food at this bustling and easy-going pub: licensee Ben James describes himself as a 'passionate, eccentric foodie' ' and framed magazine and newspaper articles by him about foraging and field-to-fork cookery adorn the walls. There's striking dragon-inspired wallpaper made especially for the pub, as well as antique tables and chairs on wide oak floorboards and a leather sofa facing the hearty fire. Upstairs is a sizeable timbered dining room with similar furnishings, and a cosy room that's just right for a private party. You'll find the pub's own George's Marvellous Medicine from Westerham and one or two guest ales on handpump, alongside 16 wines by the glass, a good rage of whiskies and cocktails ' many people visit just for the espresso martinis. You can eat upstairs, downstairs or in the herb garden, and several seating areas outside have good quality tables and chairs under parasols.
The good pub guide food review
Rewarding, hearty, seasonal food using local produce includes a daily set menu (not weekends) and very popular Sunday roasts. Dishes include harissa roasted cauliflower with celeriac purée, toasted almond and diced apple, roasted sweet potato with puy lentil, spinach, caramelised onion and tomato salad with coconut, chilli and lime dressing, wild garlic and spinach risotto, burger with toppings and chips, rainbow trout with pine nut, egg and lemon dressing, pan-fried sea bass with crispy potatoes, bacon and sea purslane, seared venison haunch with jerusalem artichokes and truffle, and puddings such as peaches, raspberry, granola, puff pastry and clotted cream ice-cream, and plum pie with vanilla custard and plum purée.
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