What weekends are made for

(Enjoy a Sunday roast surrounded by beautiful art) 😉

Thank you for these spectacular shots @_beccadawes

A dish to keep coming back for - 45-day aged fillet of beef tartare, Exmoor caviar, oyster cream, charred sourdough

An absolutely smashing review from when @roastsinbrighton and @hellotogetherco visited us last month 💥

"The beef was hands down the best beef I`ve ever had on a roast. Every last mouthful was a delight. The rolled porchetta was also excellent, very tender and with a nice trim of crispy crackling. An absolutely outstanding roast in a fantastic setting. A real focus on using locally sourced produce wherever possible, excellent food, beautiful cocktails, and gorgeous setting"

"This one truly stood out... I absolutely loved the depth of flavour in the vegetables, and the 2- and 3-course set menus are fantastic with such an amazing selection"

Swipe for some pics of the meal by @roastsinbrighton!

The kind of sharing dinners to make a midweek better, to fill yourself up before heading to the theatre or celebrating the weekend. Or perhaps it`s just your usual 🥩

Group dining, private dining or just dates for two. You name the occasion, you pick the guests and we`ll see what we can do 🍽️

A shoutout to the spectacular women in our team 🔥You are simply incredible at what you do, whether that`s behind the scenes, in the kitchen or front and centre. A huge thank you for all that you do 🙌🏻 Here`s some of our lovely team pictured - Hannah, Robyn, Gianella and Rasa

#IWD2025

It would only be appropriate to talk a bit about @trenchmore_farm seeing as it`s National Butcher`s Week

We work with Trenchmore, a family run, sustainable farm based in West Sussex, as their ethos closely aligns with ours. To sum up, it`s about good food grown well.

Trenchmore`s suckler Sussex Wagyu herd is slow grown and grass fed, spending the summer grazing in fields and winter in their award-winning barn, creating an environment that keeps the animals happy and healthy.

Their finishing ration is based on grass and herbal ley silage and includes by-products of human food production - high protein brewers` grains from a local brewer, linseed cake from oil pressing that boosts omega-3, molasses for energy & minerals and straw from the farm`s own wheat harvest to provide fibre and improve rumen function. Not forgetting, the apple pomace from the farm`s cider production!

The grass plays a key part in the cows` diet but also contributing to sustainable farming. It`s grown on the farm`s permanent pasture fields, which produces mixed grasses from fields that can`t grow another crop into food we can eat, and herbal leys, which are part of a 6 year crop rotation and help restore fertility and soil structure

Through selective breeding, high welfare approach and enhanced nutrition the result is delicious meat. Pictured is our Slow braised short rib of Sussex wagyu with pommes mousseline.

📸: @lateef.photography
📸 @davidcharbit

Sunday Roast game going strong 💪

Gather round the table on the 30th March to celebrate the mother figure in your life 💛 Make sure to book a table now to avoid disappointment!