MENUS

My cooking is shaped by the seasons, the best of local ingredients, your occasion and the people around the table.

Each experience is unique, and so is the food. The menus below are just a taste of my cooking and some inspiration for your own experience.

Small pastries topped with thinly sliced radishes arranged on a yellow plate, on a dark stone surface.

Spring & summer evenings

Cooking set over an open flame with a large pot on a grill, surrounded by burning wood and glowing embers at night.

Autumn & winter nights

Man grilling vegetables and meat over an open fire outdoors, with people in the background and green hills in the distance.

Wood-fired gatherings

Your menu starts with a conversation

Tell me about your occasion, your guests and the way you’d like to eat

Starters
Selsey crab, marinated tomatoes, asparagus
Allotment gazpacho, charred courgettes, mizithra (v)
Chicken liver parfait tart, madeira, glazed shallots
Cured wild sea trout, melon & shiso
Namayasai farm salad, pink gooseberry vinaigrette

Mains
Wild sea bass, Pitfield potato gnocchi, broad bean vierge
Barbecued artichoke, freekeh, ras el hanout & lemon (v)
Sussex beef rib, marrowbone, baby leeks & wild garlic
South coast cod & cheek, smoked bacon, coco beans
Black garlic pasta rotolo, spinach, Fred’s pink fir apple (v)

Desserts
Peaches & cream, honey meringue, melba syrup
Pump Street chocolate crémeux, amarena cherries, almond
Daylands rhubarb fool, pistachio and huacatay
Handmade ice cream - yuzu, blackcurrant, quince

All menus include sourdough bread and homemade butter
+ 2 welcome snacks

SPRING & SUMMER EVENINGS

A slice of pink mousse cake with a green topping on a white oval plate, on a white table with a white napkin.

Starters
South coast mackerel, green strawberries & basil
Barbecued patty pans, warm goats cheese, cobnuts (v)
Oxtail croquette, madras, green chilli
Clam chowder, Sophie’s leeks, crab toast
Winter brassica salad, zatar, preserved lemon

Mains
Monkfish cooked in vine leaves, celeriac, smoked pear
Caramelised gnocchi, girolles, smoked butter & truffle (v)
Partridge, game potatoes, elderberries & port
Roast John Dory, crispy oyster and basque sauce
Stuffed baby gem squash, wheat berries, Beaufort (v)

Desserts
Plum crumble, date & walnut, smoked yolk custard
Vahlrona chocolate gateaux opera
Apple tart tatin and Neal’s yard creme fraiche
Fig leaf cheesecake, Zoe’s honey, buckwheat

All menus include sourdough bread and homemade butter
+ 2 welcome snacks

AUTUMN & WINTER DINNERS

Colorful vegetables, including carrots and yellow squash, grilling on a barbecue over an open flame, with a rack of fresh, raw vegetables nearby.

Fired starters to share
Sourdough flatbreads
Baba ganoush, labneh & mumaharra
End of season tomatoes, cured in blackcurrant vinegar
whipped cods roe, toasted seeds, rape seed oil

Mains from the flames
Sussex lamb - various cuts - cooked over wood
with charred herb salsa verde
Tandoori monkfish and prawn brochettes
Flame roast potatoes, olive oil & salt
Blackened onions, white bean veloute, chives
Barbecued peaches, barrel aged feta, smoked almond

Smokey sweets
Quince tart tatin cooked over cherry wood with homemade mascarpone ice cream
Hedgerow pate de fruit

WOODFIRED CELEBRATIONS

A man with a beard wearing a beanie and plaid shirt is handling a large piece of meat or animal carcass in a butchery or meat processing facility, with hooks and chains hanging in the background.

All the menus here are guides. I work closely with you to help design your own bespoke menu. Prices will depend on seasonality, ingredient cost, location and number of guests. As a rough guide, prices for private dining for approx 10 guests would start from £80 (no vat) per person. This would include menu planning and consultation, the experience plus the cleaning of your kitchen afterwards. Bread, butter and 2 snacks per person are always included in the price.

Get in touch for a
bespoke menu & quote