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FIND US: The Wheatsheaf, Hever Road,
Bough Beech, Kent TN8 7NU

ENQUIRIES: 01732 700100
Book a table online

The Wheatsheaf at Bough Beech

Food Service Times

Monday – Saturday
12pm-3pm – 6pm-9pm

Bar Service Times

 Monday to Saturday 12pm-10.30pm
Sunday 11.30am-8.30pm

Booking is essential for weekends.

From time to time our menus may vary from those published here, as our kitchen team will always create new dishes using
the best seasonal ingredients from our suppliers and the produce we have available in our kitchen garden.

Our Local Food Ethos

The Pub

Set in the heart of the Garden of England, The Wheatsheaf in Bough Beech is a wonderfully restored hunting lodge dating back to the 15th century, and reputed to have been used by guests of Hever Castle. The area is steeped in history and natural beauty as well as brimming in outstanding local produce.

The Chef’s Ambition

Leading the kitchen is our talented head chef David Fuller. Since The Wheatsheaf opened in early 2014, his focus has been to source the best ingredients from local suppliers, as well as using fresh produce from our own kitchen garden. David and his team remain committed to providing quality dishes whilst retaining clarity of flavour from the ingredients this beautiful area can offer.

Kitchen Garden

Run by our inspiring chef and his fabulous team, the Garden is the kitchen’s heart and soul when it comes to the menu and ideas. Everything is driven by the seasonal fruit and vegetables we grow. Our aim is to have a year-long sustainable bounty to offer our guests. Home grown, full of flavour, from our garden straight to your plate. Please feel free to have a look at our garden before or after you meal so you can see for yourself the effort the kitchen team puts into making this a truly field-to-plate eatery.

Hot Smoker

Here at The Wheatsheaf we smoke a variety of ingredients from our garden and recognised local suppliers, such as duck, chicken and our salmon sourced from Chapman’s of Rye fishery down on the Sussex coast. Chapman’s works tirelessly on their ‘port-to-plate’ philosophy, delivering only the highest quality and freshest fish straight from the boat when it comes in.


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