The Stansted Kitchen cooks brunch and lunch 7 days a week from 10am-3pm with a menu that reflects what is in season and at its peak, from wild mushrooms to Hayling Island crab, Venison burgers to Pulled Pork Sandwiches. Our lunch menu varies weekly, but click here to have a look at an example menu…

We use the same ingredients and suppliers that can be found in the shop, with crab coming straight off Tony’s boat, K2 on Hayling Island, or local venison from the butchery. You might find foraged wild garlic or acorn-fed pork, depending on what is currently in season.

Everything is cooked from scratch. For example, if you order a pulled pork sandwich, this will be Storrington free range pork, prepared by our butchers, brined and then gently smoked over charcoal for six hours. It comes in a home baked brioche bun alongside bread and butter pickles and a potato salad.

Our chef, Adam is happiest foraging for ingredients, and this is reflected in many of our dishes.  Previously head chef at the Earl of March in Lavant, Adam makes a serious roast Sunday lunch.

We have tea, coffee, wine, beer and spirits available. Our tea is blended in Sussex, Coffee is from Edgcumbes and our booze selection is strong on the locals.

Our seasonal suppers are becoming regular events, with the dates available on the newsletter or from our Events page. It is a set menu, with a vegetarian alternative that reflects what is in season that month. We seat 20-30 people down the middle of the shop and it’s been hugely popular.

The farm shop is available to hire for an evening party or event. We also cater for outside events if they are local. If you would like a sample menu with pricing or have any questions, please get in touch…