The story
Adam Gasper leads the kitchen at The Kings Head in Peaslake, bringing over two decades of experience from venues like Glyndebourne and Goodwood Estate. His approach to Modern British cooking relies on a strict garden-to-plate philosophy, drawing vegetables directly from the estate walled garden. He forages through the surrounding Surrey Hills to find inspiration, translating those findings into straightforward menus that let high-quality ingredients speak for themselves.
Diners often encounter the rabbit and chicken terrine paired with a bright clementine and herb salad during cooler months. Pan-fried rainbow trout appears frequently alongside miso-glazed chicory and a delicate chive beurre blanc. The contemporary British kitchen also prepares substantial mains like braised beef short rib served with cavolo nero and a rich red wine reduction. These selections highlight a commitment to classic techniques without unnecessary complication.
Interior designers Brodie and Littlewood updated the historic 17th-century building when it reopened in August 2022. The space balances traditional English country bar elements with several comfortable seating nooks designed for quiet conversation. A beautifully landscaped beer garden sits adjacent to the main dining room, while a separate private dining area opens onto a patio overlooking the countryside. The original stone walls still carry traces of the building’s smuggler-era past.
The kitchen earned a one-rosette AA award for culinary excellence, reflecting its consistent execution of seasonal menus. Local brewers supply a rotating lineup of real ales that complement the food perfectly. Guests can also explore a curated list of fine English and international wines alongside house champagnes. This careful pairing strategy ensures every course finds an appropriate beverage match.
Recognition
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