Three Kent restaurants have been shortlisted for a prestigious national award.

The Good Food Guide has announced the contenders for its 2024 accolades, with a number of the county’s venues making the cut.

In the restaurant of the year category, the Michelin-starred Sportsman in Seasalter near Whitstable has been picked.

The gastro pub is competing against four other restaurants in Cumbria, Oxfordshire, Northumberland and Wales for the title.

Describing the contenders, the Good Food Guide said: “From the old guard to the new, these restaurants have pulled to the front of an exceptional pack through constantly forging ahead and relentlessly inventing.

“Whether it's headline-grabbing DJs and disco balls or simply pushing ingredients to extract maximum flavour and interest.”

Brothers Philip and Stephen Harris took over The Sportsman in November 1999 and have held a Michelin star since 2008.

It offers a three-course or a five-course tasting menu and chefs “let the area around the pub dictate what we cook”.

In the Farm to Table category, two Kent venues have made the shortlist.

This section celebrates businesses with a strong connection to where their produce comes from.

The county’s best have been hailed as The Goods Shed in Canterbury and The Small Holding in Kilndown, Cranbrook.

Judges at the food reviewer said: “These nominees are, in our opinion, at the top of their game.

“They have taken things a step further, embedding farming in their restaurant operations with one big benefit: their customers get a deeper understanding of seasonality and freshness.”

The other nominees are Coombeshead Farm and Crocadon in Cornwall, Osip in Somerset and Our Farm in Cumbria.

Both the Kent entrants are on the Michelin Guide.

The Goods Shed has a farmers market and food hall as well as sit-down eating.

Bosses say: “The compact, seasonal menu constantly changes, using the best local ingredients the market has to offer.

“Slow-proved loaves are drawn from the ovens in the bakery throughout the day.

“Whole carcasses of meat are broken into cuts on the butchery and dishes are prepared and cooked from the open kitchen, or outside on our grill.”

In Cranbrook, The Small Holding has a farm attached and was opened in 2018 by brothers Will and Matt Devlin.

The restaurant says its menu “celebrates the best ingredients available in our region, delivering a unique connection between the land and table”.

“The Small Holding has a key focus on sustainability, with growing and foraging at the heart of what we do,” it adds.

Winners of each category will be anno0unced on January 30.