Food at The Lamb Inn

Meat

All our meat is from the UK and we endeavour to source it locally from Sussex and Surrey. Our steaks are hung for at least 21 days to obtain a superior flavour and tenderness. When local beef cannot be sourced we use grass fed Scotch beef.

Our rabbits and venison are local and wild. This is also true of our venison liver which is a rare treat not to be missed by any liver lover.

Our featured game is often shot by regulars but will occasionally be Sussex farmed birds.

Pork and ham come from Plantation Pigs, Lydling farm in Shackleford, Surrey via a local butcher who also supplies our lamb and poultry and our sausages are made by Lew Howard in Ringmer, East Sussex. (Who also supplies a well-known department store in Knightsbridge.)

Fish

We try to use ‘sustainable’ fish but on occasion we will use wild fish where no difficulty exists with current stocks. This often means exotic species which have seldom been fished in great numbers appearing on our ever changing fish board. Our smoked salmon is produced in Henfield West Sussex by Springs Smoked Salmon.

Vegetables

Our greengrocer goes to Covent Garden 6 mornings a week and where possible gets us English produce. We have instructed him to be more swayed by quality than nationality and given the recent floods, droughts, forest fires, long summers, long winters etc we feel this is a fair policy.

If you have an allotment or grow vegetables at home and have surplus, get in touch, we might take it off your hands for a couple of pints or something similar.

Puds

We make all our desserts here at the Lamb. We try to change our selection often but certain old favourites keep coming back, such as our meringues which have proved so popular that we now sell them to take away along with our homemade jams, chutneys, marmalades, fudge and Christmas puddings which are all made to traditional recipes.

We don’t make ice cream; we buy it from Salcombe Dairy in Devon as we feel this is the best ice cream on the market