From a pint of locally brewed Harveys, a Ploughman’s lunch or a dirty burger to a glass of Prosecco and a relaxed three course meal with seasonal and local produce.
The kitchen works with local farmers, growers and foragers to source the best of the best seasonal ingredients, using a range of artisan techniques form baking bread, pickling, smoking and butchery to ensure they do as much in house and reduce waste.
Nearby Saddlescombe Farm brings exceptional quality mutton. Foragers search the fields and hedgerows to supply wild plants, mushrooms and fruits while the pub’s dish is landed at Shoreham or Newhaven.
Guests at the Chimney House can expect a modern twist on old classics in a bid to highlight the forgotten flavours of our hedgerows.