The Earl of March

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Square Meal Review of The Earl of March ?

When Ritz hotel executive head chef Giles Thompson took over this character Sussex village pub overlooking the South Downs, the local dining out brigade roared their approval. His expertise is evident, from the attractive refurbishment to an accomplished way with local produce – fashioning prime-quality raw materials into fine, yet simple dishes. There’s seasonal game in many guises, including loin of venison with red cabbage, curly kale & a thyme red-wine jus, & fish also plays a big part on the menu, with starters such as diver scallops and minted pea puree, or oak-smoked salmon with potato blinis, or perhaps a crab & ginger bisque with Parmesan ciabatta. Good wines & service are added bonuses.

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  1. The Earl of March has been with the current owners since 2007 and is headed up by Giles Thompson the former Executive Head Chef of the Ritz Hotel London. The classic menu resembles elements of Thompson’s previous experience with some welcomed twists, they also use many locally sourced ingredients from, hand-picked local Selsey Crab to Sussex Beef.

    We went for dinner on the evening of summer solstice, and with the evening sun burning hot there were many people still sitting out on the terrace overlooking the beautiful view of the Sussex downs. The setting is perfect for drinks with friends, a special occasion...
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  1. We’d been invited to The Earl of March, country pub and restaurant in Lavant, West Sussex and as it was on our ‘must do’ list, how could we refuse? It is owned and run by Giles Thompson the former Executive Head Chef of The Ritz in London. It specialises in game and seafood, as it is a country pub but is also close to the sea.

    We booked a table for 7pm and there were already a few customers finishing their meals, as they’d obviously come for the set menu which is available between 12 – 2 and 5 – 7pm and is great value, 2 & 3 courses for a reasonable price...
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