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June Newsletter

Sunday 18th June is a day dedicated to all the Dads out there so why not spoil them and book a table with us. We have a great selection of wines and ales from local breweries such as the Buckhurst Blonde Ale, as well as some delicious dishes to accompany.

Dishes include the Pan Seared Sea Bass on Saffron & Chorizo Risotto, the Calves Liver & Bacon with Wholegrain Mustard Mashed Potato, Balsamic Gravy & Green Beans or the Buckhurst Bar Steak (Bavette) & Frites (where possible, our beef is sourced from the Buckhurst Herd of Organic Pedigree Sussex). 

As this is a busy day for us at the pub, we advise you to book at table so as not to be disappointed.

Christmas Bookings

We have just taken our last booking for Christmas Day and now are fully booked! There are still plenty of tables available in the build up to Christmas and New Year’s Day. Please note this year we will be closed on New Year’s Eve evening but open for lunch on New Year’s Day (12-3pm). 

Our Peach Melba Recipe

This month, Chef Simon has created the classic Peach Melba which is a special on the menu. It’s worth creating this at home.

Method:
Prick the peaches and cover with all the wine and water.
Add the sugar, vanilla pod and Cinnamon stick and slowly bring to the boil. Take off the heat and leave to cool.
Halve the peaches, de-stone and peel of the skin.
Take the raspberries and add a pint of the cooking liqueur. Bring to the boil, simmer and reduce by half.
Add the raspberries to the blender and then pass through a fine sieve and leave to cool.
To serve, add the ingredients onto a plate and serve with a ball of vanilla ice cream. Place half a peach on top and spoon over the raspberry sauce.

Ingredients:
6 ripe Peaches
2 punnets of Raspberries
Litre of Wine
Litre of Water
1kg of Sugar
1 Vanilla Pod
1 Cinnamon Stick