Our Food Philosophy
We value wholesome, clean and honest food. We promote local food and traditional and contemporary cooking techniques to maximise flavour and texture. We strive to preserve traditional and regional cuisine and team this up carefully with a few contemporary dishes that reflects our wider travels and how we learn about new cultures, which we hope adds to your excitement and enjoyment of our food. Our soft shell crab patty with sriracha mayo and sweet potato fries is to die for!
We encourage local farming of plants, seeds and livestock to create a WOW! on the plate. All our beef for example, is local Hampshire and Sussex Black and Red ‘small and stocky’ Angus chosen for its marbling and depth of flavour, and our 28-day dry aged sirloin on-the-bone is something we take great respect for the animals’ life in the cooking of it and are proud to serve. Our slow-braised shin of beef with smoked mash, buttered carrots and kale is a fabulous hearty, warming and welcoming dish on cold days!
You can tell we cook from scratch with great ingredients from the intense aromas coming from our kitchen and our styling delivers contemporary twists and focuses on how food should look on the plate.
We love light, healthy food and getting creative with vegan and vegetarian ingredients and also feel every British pub should serve up a cracking sustainably sourced real ale battered cod (docking in Portsmouth by the way) and chips with home-made Tartar sauce. Our menu is deliberately not an extensive menu, but a well-chosen array of classical and contemporary dishes to suit all pockets, which we think you will really enjoy!