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Freshly cooked food served daily...
Lunch at The Mermaid is an informal affair with an eclectic and constantly evolving menu, served Monday to Saturday between 12 and 3pm, including freshly made soup, filled baps, warm ciabatta filled rolls, platters, hot meals and salads.
We are more than happy to cater for walking parties, but for large groups, in order to speed up service, a pre-order and reduced menu may be suggested.
For an example lunch menu see "View our Menus".
Sunday - The Late Lazy Sunday Lunch
Two course set Sunday Lunch served at 3pm - £14.95. Call Pete or Gill 01227 830581 or firstname.lastname@example.org to book a table.
Evening Bar Menu
Evening dining at The Mermaid is deliberately casual and convivial. Food is served from 6pm to 9pm, Wednesday to Saturday.
Please be aware our menu changes frequently depending on the availability and seasonality of fresh produce,
Bookings not generally taken and there may be a wait for tables during busy periods.
For a sample evening menu see "View our Menus"
We are open on selected evenings for "Chef's Supper" - a 3 course set menu. Pre-booked tables only, for supper, due to space limitations - please contact Gill or Pete to book a table or for more information.
email@example.com or 01227 830581
For parties of 6 or more we are happy to arrange Supper on other days, and tailor a menu to your specific requirement. Contact Gill or Pete for more information. Tel: 01227 830581 or firstname.lastname@example.org
Special dietary requirements and vegetarian options always catered for, on request, when booking a table.
About the Chef
Originally from Bromley, Peter Allen worked for 20 years as a Broker in the City before retraining as a chef in 2006.
His first job in a kitchen was as a Commis Chef at The 4* Marriott Tudor Park Hotel and Golf Club at Bearstead in Kent.
When he moved back to Bromley, he found a job at The Groucho Club, a well known, and notorious, Private Members Club in Soho, London. When he left in 2013 he had been promoted to Senior Chef de Partie - Saucier, under the tutelage of Head Chef, and Canterbury resident, Tim Wilson.