Horse and Groom

The story

Horse and Groom in East Ashling: Modern British Dining Near Chichester

A Historic Pub Meets Seasonal Cooking

The Horse and Groom serves Modern British cuisine in East Ashling, positioned just four miles west of Chichester. New owner John Ayton recently restored the former blacksmith’s shop while preserving its village pub character. Head Chef Luke Cockram now leads the kitchen, designing menus that shift with the seasons and highlight regional suppliers. His approach grounds the menu in practical technique rather than unnecessary complexity.

Dishes Rooted in Sussex Produce

The spring menu highlights seasonal British cooking through pan roasted duck alongside confit pork belly and daily pies built around local farms. Weekend lunches feature simpler preparations like a prawn and crayfish cocktail or a classic rump steak finished with garlic butter. Roast beef arrives with Yorkshire puddings and seasonal vegetables, while vegetarians can order a chargrilled broccoli steak with golden raisin chimichurri. These plates rely on straightforward methods that let the produce speak.

Interiors Crafted from Travel and Time

Visitors pass a striking bronze horse in the entrance hall before stepping onto a hand-crafted oak floor. The dining room displays early twentieth-century paintings and contemporary works. An apple green baker’s counter bar arrived from the Cognac region and still holds its original coin slot. Nearby, an eighteenth-century chestnut serving table from Andalusia anchors the space with quiet historical weight.

Recognition and Refinement

The kitchen’s consistent attention to detail recently earned the establishment two AA Rosettes for culinary excellence. This standard extends to special guest residencies, where Michelin-starred chefs like Marcus Wareing and Michel Roux have cooked alongside Luke Cockram. Those evenings showcase classical French techniques adapted to local ingredients within the same unpretentious setting. The result remains a steady commitment to refined British dishes without losing the warmth of a traditional pub.