The Curlew is located at Junction Road, Bodiam in a restored Grade II listed timber-framed C17th Coaching Inn. The continued vision of owners, Mark and Sara Colley, is to run a national standard restaurant serving a local community passionate about food and dining. The Curlew aims to bridge the gap between gastropub and fine dining, serving good food, presented with imagination and flair in a welcoming, casual atmosphere. The Curlew was awarded a Michelin Star in 2010.
The Curlew food is prepared using locally sourced British ingredients produced in the best conditions. A local forager collects wild herbs and mushrooms, young, micro herbs are delivered to their doorstep and rare breeds of potatoes from Tenterden. Dedicated gamekeeper and butchers deliver meat while line-caught seafood is sourced and delivered directly and daily from the south coast.
Wine is sourced through Les Caves de Pyrene, suppliers to over 60% of Restaurant Magazine’s Top 100 UK restaurants, and updated every two months. Les Caves are a small family business sourcing wines from producers who employ the ‘terroir’ philosophy, an approach that considers every element of the local climate’s grape-affecting behaviour. The list is also updated by sourcing from small specialists, direct from local English vineyards and by new wines unearthed on Colley family holidays in France. The Michelin guide describe The Curlew has having ‘a particulary interesting wine list’.
The Curlew’s Head Chef is 30-year old Andrew Scott. Andrew has spent his entire career in Michelin-starred kitchens, training at Lords of the Manor and L’Enclume before joining Mallory Court. In 2010, Andrew became Mallory Court Head Chef. Andrew, accompanied by Nicholas Bennett joined The Curlew in October 2012. Andrew and Nicholas have worked closely together over the last four years.