Review: Square Meal review of The Earl of March 05 December, 2007
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 bilinis, or perhaps a crab & ginger bisque with Parmesan ciabatta. Good wines & service are added bonuses.
