tastecard
50% off food billBooking requiredSaturday restrictionAvailable December
4Degrees image
4Degrees image
4Degrees image
4Degrees image
4Degrees image

50% off at 4Degrees

The good folk at 4Degrees believe two things; one, that pubs aren’t as good as they used to be, and two, that they’ll bring back their former glory.

Alongside the many ales and beers proudly served, guests will find an excellent menu filled with the 4Degrees team’s favourite foods. The menu changes with the seasons, keeping fresh with the tastes of the year. Promoted as bar snacks yet perfectly suited as starters are the appetisers, with many a wonderful nibble such as the enticing homemade wild boar sausage roll, the selection of cayenne pepper spiced nuts and the assortment of tasty Cumberland cocktail sausages, which have been cooked in a wholegrain mustard and honey glaze.

The main menu has been divided between light dishes and hearty seasonal mains, catering to diners of any appetite. The lighter side features a tantalising Welsh rabbit, served with Kent cheese and drizzled with a Worcestershire and stout sauce, and an enchanting potted Hastings crab, complete with toasted wholemeal doorstop bread.

For the truly ravenous are the list of beloved British home style meals, all with an exquisite twist, including the excellent sausage casserole, prepared in a Kentish ale and accompanied by cheesy dumplings, the fresh fish pie, made with Kent coast fish and rich with Kentish cider, and the scrumptious chicken and bacon pie, served with a pile of chunky chips, asparagus and Chapeldown white wine gravy. These meals certainly follow a pattern, one which shows that the chefs at 4Degrees are dedicated to bringing the great British pub back, even via food.

When all is said and devoured yet there is still room for dessert, 4Degrees will not disappoint. Indulge in one of the heavenly treats, or if multiple guests wish to share the experience, they can order a trio of sample sizes of the divine desserts. Some exemplary puddings including the charming poached pear and chocolate pudding, paired with ice cream, the extravagant Kentish fruit crumble, drenched in a creamy custard, and the classic bread and butter pudding, made with the chef’s special recipe that adds a hint of chocolate.

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