Our Sample Restaurant Food Menu

Today, you can't open a Menu that doesn't offer "freshly-prepared, organic dishes" but the proof of the pudding is in the eating, as one's mother might say. And our salad leaves and vegetables do really come from the Setfords Fletching market-garden, and the fish really is fresh-out-of-the- sea, brought up daily by Paul Hodges from his own boat at Rye. Likewise venison, game and beef from local farmers, David Hollings and Tony Salter, all of whom are now personal friends. But we don't put all this information on the Menu – modesty being our strongest suit!