I have found it.
The only restaurant in Chichester, if not the south of England, that offers bread and butter pudding on their menu.
I have also been assured that it is there to stay. Sweet, creamy and complemented perfectly by the sharp taste of the buttermilk sorbet. A fitting end to a meal that should be revisited……often.
Bread was served with beef dripping which was nice idea. Fluffy and light. But not much in the way of taste. I would have preferred some solid salty farm butter.
However the scallop starter was very different.
It was described as being baked with black pudding, cauliflower and seaweed butter. I am not sure what happened to the black pudding and cauliflower. But the scallop was lurking beneath a dressing of what I assume was foamy seaweed butter. It was also fluffy and light with crunchy bits which might well have been crispy cauliflower. Whatever it all was, it was most enjoyable.
My main course was ale glazed beef short rib which literally fell apart at touch. The meat served in the restaurant is sourced from the Home Farm and Dairy.
Farmer, Butcher, Chef is an exciting restaurant, the final stage of a unique process dedicated to showcasing the farms produce. One of the only self-sustaining organic farms in Europe.
The present Duchess of Richmond was one of the Soil Association’s earliest members. Her belief in organic food and for proper animal welfare were instrumental in the farm becoming the first 100% organically fed dairy in the country.
