Are you over 18?
We are excited to introduce The Herb Kitchen to our taproom on the 12 September. Inspired by the seasons, their philosophy is to minimise our environmental impact on the planet by using locally sourced, seasonal and foraged ingredients. With a network of local farmers, fishermen and growers, they produce plates of food right from our Sussex doorstep.
Barbecued char siu Sussex free range pork shoulder
Smoked butter glaze, coriander & scallions
Smoked Szechuan Sussex shin of beef
Wagyu fat & sesame glaze, coriander and bbq red peppers
Jingdu style pork chop for 2 (ltd availability)
Damson umiboshi + 2 flatbreads
Preserved lemon & smoked garlic hummus
Roasted chickpeas, salted courgette & coriander
All served with kewpie charcoal slaw.