Kentish inns put in the strongest showing throughout the UK this year in the highly revered Estrella Damm Top 50 Gastropubs list.

Coming in at fourth and fifth places were the Fordwich Arms near Canterbury – where Dan Smith also won the 2024 Chef of the Year award - and the Sportsman in Seasalter.

The Bridge Arms, also near the city, was awarded for the highest new entry while The Dog at Wingham and The Kentish Hare were also given a mention.

Spanish beer giant Estrella unveiled its annual findings this week, commending the “hardworking individuals in the gastropubs industry” for the fifteenth time.

Describing The Fordwich Arms based in Kent’s smallest town, judges said: “This is one of the loveliest gastropubs in the county.

“Chefs use local Kentish ingredients, which are sourced directly from nearby farms and producers.

“But it doesn’t all hang on Smith’s shoulders, as the pub has an outstanding team behind it, with each person highly skilled.”

Chef-patron Daniel Smith was voted The Observer’s Young Chef of the Year 2016 and has been central to the gastropub’s culinary success.

Judges praised the Michelin-starred venue’s innovative menu, which includes dishes such as raw Orkney scallop with apple, kohlrabi and vadouvan spices and roast saddle of Chart Farm venison.

Just one spot behind was The Sportsman, nearby in Seasalter, Whitstable.

Brothers Philip and Stephen Harris took over the inn in November 1999 and have held a Michelin star since 2008.

The venue has been widely acknowledged as one of the best gastropubs in the UK for several years, heading the Top 50 Gastropubs list in 2015, 2016, 2018, 2019 and 2021.

Judges for the list commented: “Many foodies the world over have made a holy pilgrimage to the Sportsman in Seasalter, Kent, to sample the delights served within its walls.

“Produce served at the Sportsman is sourced almost exclusively from the land surrounding the pub.

“It is also remarkably affordable for an eatery of its standing and now offers one menu – a five-course tasting menu – celebrating small, seasonal dishes that showcase the local environment.

“Menu highlights from the past have included roast saddle of Monkshill farm lamb with mint sauce; thornback ray with brown butter, razor clams and sherry vinegar dressing; and braised brill fillet with mussel and bacon tartare.”

Two more venues close to the city were in the 15th and 16th spots.

The Bridge Arms just pipped The Dog at Wingham in the rankings.

Found just outside Canterbury, the Bridge Arms was originally a coaching inn dating back to the 16th century and was once a bathing house.

It was commended for its “focus on seasonality and provenance”, and the menu includes Scottish langoustine and Gloucester Old spot pork chop.

The Dog is no stranger to the gastro list but moved up 13 places this year.

On its Facebook page, bosses said: “Wow – we can’t quite believe it!

“Last year we placed 29th and this is just such a massive achievement for the whole team at The Dog at Wingham.

“Thank you to Estrella Damm and thank you to all our staff and our customers for their support.

“What a start to the year.”

Judges said: “The venue is a labour of love from all who work there, who offer guests a professional, yet warm and friendly experience.

“When it comes to food, Mantegna and his team know what they are doing and we’d advise you start any meal – or drink for that matter – with the chef’s lobster raviolo served with buttered leeks and bisque.”

Finally, for the Kent pubs, The Kentish Hare in Tunbridge Wells also made the top 50.

It was started by the brothers Chris and James Tanner in 2014, and the venue “oozes with the personality of this dynamic foodie duo”.

The food critics continued, “The pub is split almost 50:50 into dining and bar space, which has been done purposefully so the pub can have a real community feel.

“There’s also a generous garden at the back with ample seating, but the focus is mostly on the food.”

Dishes have included White Lake Farm goats’ curd with heritage beetroots, walnut, clementine and bitter leaves; pork coppa with pearl barley, salt-baked celeriac and cavolo nero; and Bramley apple crumble served with clotted cream.