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A proper celebration of British cooking on the South Coast, this independent restaurant has made quite a name for itself, building a loyal following over the past decade. A seasonal menu means a simple weekday lunch might be a chicory, pear, walnut and blue cheese salad followed by cod with caper and parsley butter, while weekends add brunches and traditional lunches to the mix, with an emphasis on seafood. In the evenings, the bar is raised: black squid ink linguine with mussels, chilli and wild garlic, followed by roast haunch of venison with celeriac dauphinoise or a top quality aged-steak, rounded off with sticky toffee pudding or Welsh rarebit.
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