Ultimate Chef’s Table

4th April 2024

Ultimate Chef’s Table

Yes, it’s true that the proverb says ‘Too many cooks spoil the broth,’ but (as a matter of fact) everyone knows that three heads are better than one – especially when it comes to chefs.

A trio of our top-class, super-innovative (and cheffy-est) Head Chefs have put their cookery-book brains together to concoct the ultimate menu. With wines to match – of course.

It’s a good-y, you know. With oodles of to-die-for dishes, jam-packed with the very best (and sustainably sourced) ingredients from Britain’s land & sea. Our fair Isle has plenty to offer by way of the good stuff, so taste-buds are guaranteed to be tickled – all the way from Surrey (via Sussex) to Wiltshire.

Not only have the chefs used their combined knowledge to craft a menu that showcases their passions and skills, they’ll also be supporting one another in their kitchens on the night too.

Now, before we talk about what’s on the menu – let’s meet the chef’s, shall we?

Hugh Fitzgerald

Our first Head Chef under the microscope (and also the first chap cooking off the menu) is Hugh Fitzgerald.

Hugh has been a chef for 15 years, but he’s been cooking up a storm at the beautiful Red Barn, Surrey for around 18 months. His motto is ‘Go big or go home’ – which (as you can imagine) always works out well for the diners.

The Red Barn’s Chef’s Table evening is on the 3rd May. As well as being joined by his fellow collaborators in the kitchen, he’ll be joined on the night by in-house host (and expert wine-whizz) Poppy. She’ll be introducing the wines that pair perfectly with the menu.

Red Barn, Surrey

James Brathwaite

James is the Head Chef of The Lamb pub. It’s a properly lovely 12th-century coaching inn (a real historic honey) in the heart of Hindon, Wiltshire.

Although he has been at The Lamb for just 18 months, he’s been a chef for over 24 years (since he was 17) so, it’s fair to say he knows his way around a kitchen.

James is buzzing to cook alongside Hugh and Phyl. The talented trio of chefs recently worked together and really hit it off (socially and professionally) hence their new-found alliance.

The Lamb, Hindon hosts their Chef’s Table evening on the 10th May.

The Lamb, Hindon

Phyl Dankwa

Based at the little-bit-lovely Crown & Anchor, Chichester for 5 years now, Phyl was crowned Young’s Head Chef of the Year 2023.

Phyl’s been a chef for 18 years, and he has a particular passion for seafood. The Crown & Anchor is famed amongst the people of Chichester (and beyond) as being a first-choice hang-out for great food & drinks. If the view of Dell Quay isn’t enough to convince you to visit, it’s a shoo-in that you’ll love his cooking.

The Crown & Anchor hosts their Chef’s Table evening on the 17th May.

Crown & Anchor, Chichester

Skip to the Good Bit

Now, let’s talk about the food.

Food with a story always has a happy ending. And the three chefs have combined their brains (and bucket-loads of banter) to write a bewitching tale (seven courses long) that’ll leave you spell bound.

Sweet scallops, kidney, sorrel, knobbly kohlrabi, lamb (sourced less than a mile from the Red Barn) and gorgeously gnarly Chanterelle mushrooms. The dishes are choc-a-bloc with interesting ingredients all born & raised in Britain.

Just three nights – three different pubs (with the same Head Chefs) cooking up the same spectacular menu.

See the Menu

Easy as Pie

OK, enough chat. The proof of the pudding is in the eating. How do you get involved?

Seats at the table are limited to this series of spot-on (South of England based) pub nights. But luckily, it’s as easy-as-pie to book.

So, if you fancy a night of being beautifully wined-and-dined, and you’re in the area (or you’re willing to travel for first-rate food & drinks) then simply click the link below.

3rd May The Red Barn, Surrey

10th May The Lamb, Hindon

17th May Crown & Anchor