The powerhouse behind the whole operation, our restaurant.
Owner operated so able to work with the seasons, buy from small producers & growers and pivot to something new and fresh when we see fit.
The perfect way to raise the eyelids
Our breakfasts are a bit special. Yes, we do a fantastic Full English, using the award winning Grayshott Sausage from our local butcher. A cracking Eggs Benedict and either scrambled, poached or fried eggs with smoked trout, crispy bacon or wild mushrooms.
Then we go a little bit off-piste with our Baghdad Eggs (baked on Khobez flatbread, finished with zaatar & live yoghurt). You simply must try our homemade Soda Bread with sliced avocado and poached egg, or the extremely popular Vegetarian Full English with hummus, guacamole, grilled halloumi, grilled tomatoes and mushrooms.
Coupled with the finest coffee from our local artisan roaster, Moonroast you'll likely be with us until lunch ...
Delicious, homemade & seasonal light dishes
We don't do pretentious and never have. We would much rather Applegarth was the go to place when you fancied a bite to eat rather than somewhere you visit once a month.
Our lunch menu now consists of two concepts. We have the traditional menu with things like the ever popular James's salmon fish cakes or glazed BBQ pork ribs or South coast catch of the day.
Then we have our rather special Deli counter with a good range of Mediterranean/Middle Eastern nutritious and delicious salads. .
The chefs are given carte blanche to produce something fit for a king. We draw upon local growers as well as and our own grown produce to create something a little different. When the weather is good, our outside terraced area is a beautiful place to enjoy an evening dinner and drinks. Our cocktail menu has some interesting connotations on the classics.