Good Food Guide 2009

Taken over in 2007 by ex-Ritz executive head chef Giles Thompson, this now-stylish pub is a delight in two parts. In one area the feel of a pub is retained, complete with fireplace and comfy seating and menu to suit - mussels in cider, say, or ham and chips, and hot roast beef with Sussex rough (a local bread). The restaurant is more like the Ritz highly approachable country cousin and and overlooks the Downs and Goodwood racecourse (William Blake was inspired to write Jerusalem here). The very-British takes a resolutely local route, with diver-caught scallops with minted pea purée, a tartlet of vine tomatoes with olives and pesto or partridge with dauphinoise potatoes and roast rack and confit shoulder of Southdown lamb with potatoe hotpot. Solent fish is sourced too: well-timed wild halibut combined with shellfish cream, a sharing plate of fried gurnard and mackerel with chorizo and root vegetable salad are 'triumphant' menu additions. Panacotta with stewed plums or the most sticky toffee pudding may finish the meal. Service has been described as 'friendly and knowledgeable'. Good selection of wines by-the-glass and draught beers.

A User - 10/10/2008 | report this review