Focus on the Food

The food was always going to be incredibly important, if you want people to come and stay you must have a decent menu. We have tried to source ingredients as locally as possible - so we have organic local wine and beer, seafood from the coast a few miles away, also using Goodwood estate.

It is about showcasing the best this region has to offer.

 

Elegantly refurbished, the dining room contains a variety of fascinating decorative features such as the Douglas fir pine pigeon holes housing terracotta greenhouse pots, Italian sardine pots and an amusing collection of vintage gardening books.

A collection of English, French and Swedish paintings from the early 20th century depicting food and flowers combine with contemporary pieces from local artists to create a warm kaleidoscope of colour. Mid-century still life oil paintings add to the room’s character.

 

The chef

A long way from home Gary McDermott moved to Sussex, to take over The Horse & Groom after the sale completed to work alongside, John Ayton & Annoushka Ducas.

With experience working in top end restaurants including Terry Laybourne 21 hospitality group, Yorke Arms, gaining his first experience of a Michelin star kitchen.

Gary then stayed local to home Durham city and went to work alongside a great friend & chef Paul Bussey at the 5-red star Rockcliffe Hall hotel.

Then a move to Cumbria to take over the reins at Pentonbridge Inn, which the kitchen team did not walk out!

 In the short time that the team was there Gary achieved, best newcomer in the hotel guide- Cesar award, Top 100 hotels in Britain – The times, Rosettes, and a few predictions for his own star.

Gary now runs The Horse & Groom not only as the chef but the manager, and his passion for hospitality for the last 20 years, has landed in Sussex in a big way.

One to watch !      

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