The Taverners Table

Ham, egg & chips is an all time favourite that can be found on the menu at most pubs in the UK.

But some are just better than others.

Which is what you get at The Dolphin in Littlehampton. Some of the best traditional English pub food in West Sussex. Home cooked pub lunches and a step back in time. Surrounded by a clutter of pub memorabilia and collectables.

They also serve four well kept real ales incuding Hobgoblin which is brewed at the Wychwood Brewery in Witney, Oxfordshire.

A  16th-century pub, complete with  nooks and crannies, antique furnishings and log fires in winter.

Perfectly situated on top of a ridge at the western end of the Sussex Weald.  Offering panoramic views, southward to the imposing South Downs and eastward across the weald looking down on beautiful wooded areas and farmland.

One of the nicest garden settings of any of the pubs in the area. Plenty of wooden tables set amongst the shrubbery, free range chickens, magnificent roses and an old-fashioned privy.

A traditionally cosy country inn. Small rooms, including one reserved for dining and one with a blazing wood burning stove in winter.  Tiled floors, wood half panelled walls and low beams. Beers are served by gravity dispense from a stillage alongside the bar whilst meals are substantial and of high quality.

 

 

Went to the crown on the high street this afternoon . What a lovley afternoon it was . The sun was shinning and I was out with my 2 girls . The crown had line dancing music which was great . We ordered a platter and shared it . It was so tasty and didn’t have to wait to long . Thanks crown we had a lovley afternoon .

There is no better place to try the very popular Buckhurst Park sausages than at source.

The Dorset Arms is a historic village pub which is part of the Buckhurst Estate. Besides the very best sausage mash and gravy the menu features locally sourced produce and in particular Buckhurst Park game such as the pheasant, partridge, duck and venison during the season.

Their Venison Wellington is outstanding.

As is the delicious fish pie which is packed full of salmon, smoked haddock, cockles, prawns, mussels, tiger prawns and an egg.

Rounding off one of the better pub lunches to be found in the south of England with a selection of desserts which include chocolate and hazelnut nut brownies, a crumble,  or a favourite of mine creamy rice pudding.

 

The Travellers Joy is a centuries old traditional pub in Southbourne with a well deserved reputation for the best bangers and mash in Chichester Harbour.

With London Pride, HSB and Seafarers on tap plus at least one guest beer each month it’s been a pub since 1656. But some of the wooden beams date back as far as the 14th century, making this one of the area’s most historic buildings. There’s also an impressive wine list, both by the glass as well as by the bottle.

The Earl of March is a country pub restaurant set against the picturesque backdrop of Goodwood and the South Downs in the village of Lavant near Chichester, West Sussex.

The pub dates back to the early 18th century and was originally named The Bat and Ball and served as a coaching inn on the main Chichester to Midhurst road. Its period stable block and kitchen still exist in structure to the rear of the pub and are waiting to be realized as trading areas as part of its function in the 21st century. Local records show that it is where William Blake the famous poet and composer wrote the words to Jerusalem in 1803, while sitting in the east facing accommodation bay window looking out over the breath taking views. It is hardly surprising that he was inspired to write such an epic anthem.

The Pub more recently as The Earl of March has served as a local pub in the heart of Lavant and has been the hub of the village social life and community for hundreds of years.

In early two thousand the pub ceased to trade and was consequently refurbished to its exceptional “country plush” standards and reopened in 2005 under new ownership. The pub was subsequently taken over in July 2007 by Giles Thompson the former Executive Head Chef of the Ritz Hotel London.

Giles has been immersed in the food industry ever since he was born. His father was a farmer and butcher, and his mother was an excellent home cook, an environment that made him determined to become involved in some way.

After spending nine years training under the brilliant Michel Bourdin at the Connaught, a true master of the techniques and traditions of haute cuisine. In 1996 he moved to Danesfield House, Buckinghamshire, as Executive Chef where he achieved two AA rosettes and an RAC restaurant award almost immediately for classical cuisine with a contemporary twist.

He joined the Ritz as Executive Chef in 1997 where he combined traditional and modern styles to present dishes that fulfilled the customer’s highest expectations. Every dish, however simple, was scrumptious, made of the finest produce and perfectly presented. This was recognized by the accreditation of the Royal Warrant from The Prince of Wales, St James Palace and The Soil Association for commitment to organics; both accolades were a first in the restaurant world!

In 2003 he took a change in tack after 20 years in mainstream deluxe hotels and moved to Le Cordon Bleu Culinary Academy in Marylebone as Head of School teaching students from all over the world, the disciplines of French regional and classical cookery.