The head chef of the Salmons Estate in Tunbridge Wells has unveiled a new autumn menu.

Dan Yardley, who has worked at the country house-style venue for several years, stepped into head chef position earlier this year is aiming to establish Salmons' bistro as the culinary centre of the estate.

The new menu features traditional and contemporary dishes for all taste preferences.

Dan said: “Ever since I took over as Head Chef, I’ve wanted to expand the menu and really put Salomons Estate on the map as a food destination.

"I want people to start talking about it as a thriving place to eat. I’m a Tunbridge Wells boy, so making it a success locally means a great deal to me.”

“When I was working on the autumn menu, I wanted to include fairly simple dishes like coq au vin, which is nice and warming. Plus I always like to work with whatever vegetables are in season.”

Included in the menu are dishes such as pan fried wood pigeon and lightly spiced duck breast, sitting alongside choices like chicken coq au vin and beer battered cod.

The dessert menu features favourites such as warm chocolate brownie and sticky toffee pudding.

Recently-refurbished, the Bistro serves breakfast, lunch and dinner seven days a week and when the weather is fine, guests can dine on the broad terraces.

Breakfast is served daily from 7.30am-10am, lunch from 12pm-6pm and dinner from 6pm-9.30pm.

Seasonal menus celebrate key events and festivities throughout the year.

For more info visit: http://www.salomons-estate.com/