The Trenchmore Table is back on 3rd October with the team from The Small Holding.

They hold a Green Michelin Star, so we know we’re in for a real treat.

We have worked with chef James and his partner Gabby for years, supplying them at their previous post - Murmur in Brighton. James then took us with him to Small Holding, where we met Will and the rest of their impeccable team. They have their own farm that grows organic veg & meat, that they use in their kitchen and will be bringing to Trenchmore to cook alongside our Sussex Wagyu.

Join us from 6pm, food served from 7pm.

Menu

snacks

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short rib, tomato salad, sourdough 

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bavette, nasturtium rostis, kale

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yoghurt, blackcurrant, meadowsweet

Important Information – please read before booking:

This event will take place in our indoor space in the yard, with wood burning stoves to keep everyone cosy on cooler evenings, and the doors open when weather permits.

The Trenchmore Table is a communal dining evening where guests share tables.

Seating will be allocated and bookings will be sat together – so please let us know if there is someone you’d like to sit with but have booked separately.

Pre-booking is essential. To help us prepare the right ingredients and limit food waste, we ask for full payment for your meal in advance, but service is not included in this cost.

We are unable to refund any cancellations unless we are able to fill your booking.

Please let us know about any allergy or intolerance at the time of booking so we can accommodate it.

Please be advised that our kitchen handles ingredients containing the main fourteen allergens and therefore we can not eliminate the risk of cross contamination.

Our bar will be open and stocked with delicious local wine, beer and cider from the farm. We accept card and cash payments. Please note, this is not a BYO event but if you’d prefer to bring a bottle of something special, we’ll charge a £10 per bottle corkage fee.

Physical tickets are not issued; you will be asked for your booking name on arrival.