A 17th century farmhouse in Betteshanger that has been converted into a restaurant with seven guest rooms is now open.

Owners Ruth Leigh, 36, and Oliver Brown, 32, spent the past few years restoring Updown Farm and the grounds into their dream project.

The Grade II-listed farmhouse, which sits in seven and a half acres of countryside, has been restored to reflect the building's working history and rural setting.

What was once the barn is now the restaurant which is open for dining.

It also has its own woodland, mature wildflower gardens and a pergola with outdoor seating.

Four of the rooms in the main house overlook the grounds, and three new guest rooms have been created from outbuildings including the stables.

Both Mrs Leigh and Mr Brown, originally from London, are bringing their experience and knowledge of the industry into the business.

Mr Brown is in charge of the kitchen while Mrs Leigh leads front of house having spent years working alongside the best in the industry.

Mr Brown founded Duck Duck Goose in Brixton and spent time in Hong Kong running the kitchens of Swire Hotel’s first stand alone restaurant and with Rowley Leigh at Le Café Anglais.

While works have been taking place, the pair used the space to host a series of supper clubs, inviting some of the UK’s best chefs such as Anna Tobias, Will Bowlby, Rowley Leigh and Alex Jackson to cook one-off long table dinners.

The menu is inspired by Italian cuisine and dishes are created using locally sourced seasonal ingredients.

The drinks menu is also seasonal and features cocktails made with produce from the restaurant's garden and local wines.

Mr Brown said: “Updown Farm is a dream come true for Ruth and I.

"After the last few years working on the house, and hosting some of our favourite chefs and good friends at the farm, we can’t wait to have people here to stay, and get completely immersed in life here.

"Updown is a celebration of what the area has to offer - from some of the most beautiful fruit and veg from our neighbouring farms to wines from local vineyards.

"We have big plans for the Updown and hope to restore more of it in months to come - watch this space.”

The restaurant is now open on Friday evenings and on Sundays for lunch and rooms are available to book from July 25.