with Spinach and local Brighton Blue
cheese, served with mixed leaves and rapeseed dressingMarrow
stuffed with Sussex cobnuts and plumsVenison
with chestnuts, damsons and wild mushroomsCeleriac
and potato mash with spring onionsTender stem broccoliKentish apple struedal
with sloe gin sorbet
All dishes are made with local ingredients wherever possible; some from our own garden or picked in local hedgerows.
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