celeriac cured & flamed line-caught mackerel, roast celeriac, pickled celery; coffee glazed duck breast, pressed leg, artichoke puree, roasting juices; fillet & belly of Petworth pork, slow-cooked celeriac, mustard and Twineham grange doughnut, crispy kale, broccoli puree, gherkin.
In addition, dishes on the menu during Valentine’s week include sea trout carpaccio, tartare, oyster beignet, oyster mayo; roast fillet and tail of Sussex beef, leek & potato puree, charred spring onion, and mango pannacotta, passionfruit sorbet, fennel. British chef Steven is a familiar face at Exclusive Hotels and Venues having worked as Head Chef at The Camellia restaurant within South Lodge, an Exclusive Hotel near Horsham, West Sussex, before launching etch in 2014.
Steven is passionate about using locally sourced, quality produce to create elegant, award-winning food that celebrates the freshness and simplicity of each unique ingredient and transforms them into spectacular dishes.
Steven Edwards will guest chef at The Latymer, Pennyhill Park on 5th, 6th, 11th, 12th, 13th, 14th, 18th, 19th and 20th February 2016, offering 6-course tasting menus from £65 per person.
