Food and Drink October 12, 2011
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Surrey is my home - Giles

Welcome to the Sussex Food & Drink Guide. Devour the following pages and fi nd somewhere fantastic to eat out in the wonderful county I call home – a place where even the views look good enough to eat.

Having cheffed in London for 20 years, most recently as executive head chef of The Ritz, it has been a welcome transition opening two family-run pubs in West Sussex – The Earl of March in Lavant and our more traditional Partridge Inn in Singleton. My wife and girls love the quality of life here.

We are blessed in this part of the country with some of the most fantastic produce – as I write this, the pea shoots are popping up in front of my eyes, there is apple blossom in abundance and Runcton Farm asparagus has just hit the table. In the summer months we open our Nyetimber Champagne and Seafood Shack at The Earl of March, promoting the best hand-picked Selsey crabs and lobsters from Sue Poston, Springs of Henfi eld smoked salmon and, a little-known delicacy, the Sussex buckling. We then have local game to look forward to around the corner in September.

Whilst we are gorging away on what is seasonal and wild, including locally foraged mushrooms and sea herbs, we have our local festivals to enjoy. Right on our doorstep in the Chichester area we have Goodwood meetings, Glorious Goodwood, and the Festival of Speed and Revival, but on a culinary note, I enjoy participating in local food festivals and cookery classes. I’ll be demoing alongside my friend and celebrated food writer Rosemary Moon at West Dean Gardens for the Chilli Fiesta. Later on, at the Apple Affair in October, Rosemary and I will be going head to head to win the coveted crown of ‘Best Bramley Apple Pie in West Sussex’ (she always wins, as cooks rather than chefs do with pies). I will also be spreading my wings at the Dorset Seafood Festival and at the newly launched West Dean Festival in August, promoting what’s best on the South Coast. We also have the Weald and Downland Festival of Food and Farming to look forward to.

Come autumn, I will be back holding some short cookery workshops at West Dean College and settling back into cooking with great pheasants, partridges and venison right from our own doorstep. Don’t miss the party – come and join us.


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