Feasting and sharing dishes
Big, generous dishes designed for sharing.
Laid‑back service. Proper cooking. Food people remember.
From the Fire & BBQ
- Prime rib of Sussex beef, hot mustard & black pepper
- Slow‑smoked brisket, hot pepper salsa
- Picanha beef rump cap, chimichurri
- Spatchcock chicken, fenugreek, coriander, lemon & yoghurt
- Lamb arrosticini, cumin & ancho chilli salt
- Blackened salmon, lime & cumin salt
- Whole spatchcock sea bass, salt, chilli & lime
From the Kitchen
- Suckling lamb, preserved lemon & black olive
- Slow‑cooked pork collar, honey & burnt apple
- Pyrenean duck kofta, dates & mint
- Whole guinea fowl baked in salt, walnut, pomegranate & lemon verbena
- Whole smoked sea trout, duck egg dressing
- Whole roasted monkfish tail, root vegetable vinaigrette
- Devon brown crab, apple & radish salad
Vegetables, Grains & Sides
- Salt‑baked beetroot, grilled scallions & smoked aubergine
- Beefsteak tomatoes, sweet onions, herbs & grilled bread
- Whipped curd cheese, radicchio & honey, grilled focaccia
- Baked ricotta gnocchi, spinach, garlic & lemon crumb
- Jewelled rice with pistachio, pomegranate, dates & saffron
- Ember‑roasted potatoes in dripping
- Torn cos, green onion, mint & lemon
Sweet Things
- Custard beignets, raw cacao, coconut & lime
- Roasted white peaches, pistachio, orange & rose
- Green figs roasted in honey, whipped curd
- Crème caramel, dressed pomelo
- Bitter coffee & chocolate pot, hazelnut mousse
- Brillat‑Savarin cheesecake, dressed strawberries
