In The Castle Restaurant, we strive to bring you a menu that constantly changes with the seasons.
Fortunately placed between the Sussex coast and countryside; we will always have seasonal seafood and some of the best offerings from the Sussex Downs.
Our Chefs are well-travelled and influenced by other cuisines. They enjoy blending classic ingredients with Asian and Indonesian flavours to create dishes that will give diners a new experience.
Set in an old coaching inn, The Castle Restaurant has been tastefully restored to create an elegant dining room which still retains its charm and history of bygone years.
Meet our Head chef
Ben Miller’s love for cooking first started under the watchful eye of his Father who was the Executive Chef of The Ritz. Ben has worked in some top Kitchens across the country; including Amberley Castle, Danesfield House, Restaurant One-O-One in Knightsbridge (London’s Premier Fish Restaurant) and The Bath Spa Hotel where he personally achieved two AA Rosettes.
Ben’s cooking was celebrated by Michel Roux Jr on BBC’s Masterchef The Professionals where he successfully reached the quarter finals of the competition. An experience he felt was a highlight of his cheffing career.
Former Head Chef at The George in Burpham, Ben has now joined us at The Norfolk and continues to deliver excellent food, using seasonal and local produce where possible at affordable prices. Ben also loves to travel and is forever inspired by chefs and gastronomy from around the world; constantly bringing new ideas and fusion cooking into his kitchen.
A La Carte Menu
Sour Dough Bread with Whipped Butter, Balsamic and Olive Oil
Castle Autumn Salad- Roasted Butternut Squash, Pickled Beets, Brighton Blue Cheese,
Walnuts and Port Wine Reduction
Smooth Duck Liver Parfait, Homemade Chutney and Toasted Walnut Bread
Slow Braised Pork Cheek on Spinach and Wild Mushroom Risotto with White Truffle Oil
Salmon and Crab Cake, Grilled King Prawn on Rocket Salad, Tomato Chilli Jam and
Asian Sharing Platter for Two Chicken Satay Skewers Crispy Asian Pork Belly in Spiced Black Vinegar Caramel Thai Spiced Salmon and Crab Cakes with Tomato Chilli Jam Chicken Massaman Curry and Rice
8 oz Sirloin Steak, Wilted Spinach, Roasted Tomatoes, Home Cut Triple Cooked Chips, Cognac and Peppercorn Sauce
Slow Braised Shoulder of Lamb, Creamy Potatoes, Honey Glazed Carrots, Spinach, Roasted Red Onion and Jus
Roasted Fillet of Cod, Ginger Wine and Spring Onion Sauce, Garlic Creamed Potatoes, Asparagus
Castle Coup- Salted Caramel and Vanilla Ice Cream, Chocolate Brownie Bites, Vanilla Whipped Cream, Chocolate Sauce and Toasted Nuts
Baked Dutch Apple Crumble, Hazelnut Topping and Salted Caramel Ice Cream
Warm Belgian Chocolate Brownie, Vanilla Ice Cream
Warm Pear and Almond Tart, Amaretto Anglaise