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New Head
Chef John Marsh starts in February and promises to add his flair
to a new seasonal menu. Second Chef Ruben adds a welcome Mediterranean
touch to the kitchen. The Anglesey has long been famed for its
steaks (all British 21 day hung meat some of which is organic)
and this has been used as the backbone of changing menus utilising
kitchen talent and careful local sourcing, including meat from
The Goodwood Estate's Home Farm and vegetables from Wayside Organics.
Eggs are organic and poultry "label rouge" free range.
Puddings have taken a boost under the guidance of Katrina and
are now all homemade classics with a difference.
Local fishermen are
our friends, so local fish, crab and lobster feature heavily,
and all non local fish is from sustainable stocks. The area is
noted for shooting, so gamebirds and venison are seasonably available.
It is also a farming area with an increasing organic presence
which the menu reflects.
Peruse the menu and the
extensive wine list, with unusual wines from small vineyards,
many biodynamic or organic, by clicking left. A recent addition
to the list is Ridgeview Bloomsbury Methode Traditionelle Sparkling
reviewed as better than many Champagnes and made with grapes grown
behind the pub.
A veritable
"Chateau Anglesey"!!!!
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