From the https://www.kentlive.news By Andy Robinson, 7 December 2017.

Review: The meal that proves why the Riverhead Harvester had to go.

Miller and Carter's meaty offering is a cut above its predecessor.

Kent Live's resident beefeater Andy Robinson was so overwhelmed by the steak he completely forgot about Harvester's legendary salad bar...

Many people were bitterly disappointed when the Harvester restaurant in Riverhead closed in October, but a swanky new eatery has proved it was the right move.

Miller and Carter, owned by the same parent company Mitchells and Butlers, opened its doors to the public today (December 7).

However, Kent Live got an exclusive first taste of what's on offer.

We had the opportunity to sample a meal there and we were truly blown away!

The steaks are expertly cooked to perfection by their specially trained chefs.

The meat was absolutely gorgeous; we went for a medium rare steak on recommendation of head chef Phil Greensted, and this cooking method truly accentuates the high quality of the cut from the expert butchers.

You may remember earlier in the year when Turkish chef 'Salt Bae' went viral for the way he seasoned the beef he was about to cook? Mr Greensted might just be Sevenoaks' answer to Salt Bae.

Riverhead’s former Harvester has been completely transformed and this is what it looks like now.

He carefully yet liberally sprinkles a blend of sea salt and cracked pepper over the meat from a height before searing it in the flames of a huge sizzling grill.

The meat is so tender that I was able to cut through it with a table knife, meaning it just melts in your mouth when you eat it.

I went for the peppercorn sauce to finish it off and it accompanied the meat perfectly.

On the side, we went for the Miller and Carter classics:

A portion of chips, perfectly cooked to a crispy outside yet fluffy on the inside.

Their special take on onion rings, onion loaf - a slice of their gorgeously baked onion batter.

A grilled tomato topped with balsamic vinegar is served on the side with a small salad.

While the steak is resting, a wedge of iceberg lettuce with a chosen topping is served three minutes before the main meal in order to cut through the richness of the meat.

Initially I was sceptical over this huge chunk of greenery plonked next to my beautiful steak, but it actually works and cleanses your palate in preparation for the powerful full bodied flavour of the steak.

Regulars at the Riverhead Harvester are invited to 'drink the bar dry' at a closing down party.

I chose the Stilton and Blue Cheese topping and this went down a treat.

On top of one of the best steaks I've ever tried, there's a plethora of starters and desserts if you can stomach them.