The Snail at Stone Street

History of The Snail

The Snail is a beautifull, Kentish, part ragstone building, which probably started life as a farm building in the 1600's. By the mid 1840's it was being run as a beer house known as The Rose and Crown, which name prevailed until 1995.

In 1995 the pub was brought by The Slow Food Company, and the name  changed in line with that to The Snail at Stone Street, the idea being at that time there would be other "Snails" in different places. In 1997 The Slow Food Company closed, and Shawsgate Partnership brought The Snail at Stone Street and it has been in the Hutcheson family ever since.

Opening Times

• Tuesday to Saturday, lunch (Bookings taken 12 noon to 1.30pm, last food order 2pm) and dinner (bookings taken 7pm to 8.30pm, last food order 9.00pm)
• Sunday lunch (bookings taken 12 noon to 4.00pm
• Closed Sunday night and Monday all day.
• We are also open for lunches on Bank Holiday Mondays.

Our garden is maintained all year round and open for “al fresco” dining whenever the British weather allows, however at busy times a limited menu only is available in the garden.

Children Policy

 We ask that all children are supervised and remain quietly seated at all times to preserve the experience for other diners.

Meet the staff

Gareth Davies

Gareth Davies is Head Chef and has justifiably been so for 16 years. He has previously had considerable experience in London Hotels, where he was trained, and followed in his parents’ footsteps coming into the Hospitality Trade. All his dishes are his own creation and all food is cooked from fresh on the premises. Gareth is especially interested in training future stars in the kitchen and is also responsible for health and hygiene on site.

Andrew Woollard

Andrew Woollard, Front of House Manager, also originally trained at West Kent College as a Chef, and has many years of experience in the hospitality trade. He spent 9 years helping to run a small hotel in Wales before joining The Snail.

Other members of the team

We are lucky that Gareth’s wife Marie and three sons, all trained in hospitality, and have been available regularly to work behind the scenes or as Front of House Staff. We also have regular part time staff, trained by us to complement our full timers.