Our new blog!
The Fairmile restaurant may be temporarily closed, but we're still meticulously crafting new recipes and menus, planning ahead for our re-opening.
We'll keep you updated here on our new Tunbridge Wells food blog, packed with recipes, advice, top tips and even food trivia. Subscribe to our emails at the bottom of this page, to keep up to date.
Homemade sourdough
This Sourdough September, follow our recipe and bake your own homemade unique and delicious bread, nurtured from a small mother dough over 14 days to a delicious full loaf.
Our new coronavirus guidelines
We've pulled together a video to show you how we're keeping our customers and staff safe during your visit to The Fairmile.
Esquites - Mexican corn salad
Our Head Chef Alex at our sister restaurant Langton’s at Cooper’s Hill has a delicious recipe for Esquites; a fresh Mexican salad that will give your summer BBQs an extra bit of oomph.
We are not open yet
As our restaurant sits within the grounds of an Audley village, we will unfortunately not be opening to the public on 4th July. When the time is right to open our doors to a wider audience we will certainly let everyone know.
Recreate that authentic BBQ taste from your kitchen
No BBQ ? No problem. We're bringing you the best BBQ flavours from the comfort of your kitchen.
Tops tips for healthy food platters
Our top tips on the best healthy food platters, they taste as good as they look!
Pimp your Prosecco
Our top tips on making your Prosecco even more delicious with fruit, sorbet and even glitter.
Rosemary & garlic popcorn
Savoury popcorn! Easy to make, the perfect accompaniment to film night or even nibbles at your next party.
Easter fun
Just for fun, try our Easter-themed wordsearch. Can you find the 19 hidden words listed, plus an extra word hidden in there?
Hot cross buns
Delicious hot or cold, hot cross buns are a traditional treat this Easter.
Canadian fruit cake
Traditional fruit cake, perfect for all occasions with a cup of tea!
Coronavirus update
Read the official statement from Managing Director, Paul Morgan, on our temporary restaurant closure from 12th March.