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TomChatt: The menu
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TomChatt: Sparking Sussex rosé
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TomChatt: Beetroot leaf
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TomChatt: Fermented cabbage and Ragstone
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TomChatt: Smoked coe roe, parsley, flatbread
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TomChatt: Smoked cod roe, parsley, flatbread
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TomChatt: Oyster cracker and truffle dumpling
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TomChatt: Truffle dumpling, gluten-free edition
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TomChatt: Flaky crab and carrots
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TomChatt: Pork and eel with ham fat
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TomChatt: Flaky crab and carrots, pork and eel with ham fat
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TomChatt: Maran egg, stout vinegar, mushroom
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TomChatt: Raw scallops, pea with calamint
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TomChatt: Bread and butter
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TomChatt: Bread and butter, gluten-free edition
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TomChatt: Aged veal in coal oil, shallot and oxalis
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TomChatt: Native lobster with broad beans, and elderflower
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TomChatt: Aynsome vegetable infusion, herbs and flowers
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TomChatt: Aynsome vegetable infusion, herbs and flowers
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TomChatt: Aynsome vegetable infusion, herbs and flowers
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TomChatt: Butter poached turbot, courgettes, nasturtium
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TomChatt: Goosnargh duck with cherries and smoked beetroot
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TomChatt: Raspberry and sweet cicely tart
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TomChatt: Raspberry "tart", gluten-free edition
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TomChatt: Blueberry, buttermilk, oats
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TomChatt: Blueberry, buttermilk, oats
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TomChatt: Sheep's milk, strawberry and marigold
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TomChatt: Sheep's milk, strawberry and marigold
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TomChatt: Anvil
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TomChatt: Cornets