An Introduction When people ask us why we change our menu so often we tell them that it’s because it is written by the ingredients ! We source as many ingredients as we can from local suppliers. From April to October, Steph and I spend every Monday afternoon picking and digging the fruit and vegetables from Roundstone farm in Ferring. What we bring home determines the menu for the week ahead. All our fish comes from the day boats out of Newhaven and Shoreham. I’ll ring Mick at 5pm and he tells me what the boats are going to land that night; that’s the fish on the menu the next day! Scallops, Cod, Crab, Mullet and Squid, I’ll only buy if it has been caught locally; there is no need to do otherwise… Because quality is paramount, I look as far as I have to, to find the right product. Our Lamb comes from the South Downs but our Suckling Pig comes from the award winning Bowgreave farm in Lancashire . I source our Pigeon and Foie Gras directly from a farm in Anjou France, quite simply because it is the best, as is Our Globe Artichoke and Ratte Potatoes which come from a farm in Brittany . The same dedication applies to our wine list. Steph and I are always on the lookout for new and exciting wines such as the Tigress Bay of Fires Riesling from Tasmania which is a fantastic wine, but don’t worry we haven’t forgotten the classics! Steph & I offer a Modern European menu in this stunning historical 14 th century building. We hope to build a reputation for quality cookery, good wines and great service. It is our mission to offer a menu and a wine list that mixes the classics with a modern twist and we hope this will inspire you to visit us and return again and again and again…
Steven & Stephanie, October 2006
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