- Our Story -

It all began in the early 1960's when Bill and Barbara Halliday set up the restaurant in three converted cottages.
Andy and Julia took it over in 1997 with the help of Julia's parents and a committment to keep it in the forefront of culinary excellence.
All dishes are prepared and cooked on the premises, including  breads, smoked produce , ice cream, sorbets and petit fours.
Andy provides ever changing menus, based on seasonal produce and sourced from local dayboats, markets and farms.
Already recognised in all the major food guides, Andy  continues to expand his love of food by gaining expertise in such skills as collecting wild foods from the local area, home smoking and cooking in his own wood fired oven, which he constructed on the premises. Always keen to help industry move forward, Andy makes time to visit local colleges in order to pass on his experience to students on a practical footing. He has also done numerous cookery demonstrations to amateur and professional chefs as well as writing a column for a local magazine which includes recipe ideas for people to try at home.
Accomodation is also availanble in a separate Annex, comprising a first floor apartment and a ground floor studio. Situated on the edge of the South Downs National Park it is ideally located to explore Goodwood, Fontwell, The Solent , and the South Downs.

“An exclusive little gem.” 

 -   Trip Advisor  -



"Skillful, classical cooking.”

-  Michelin Guide  -

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