Phone bookings: +44 (0)1935 317 555/ We will require a £10 per person deposit for bookings of 8 or more guests / Bookings for 11 or more can be accommodated in The Fox Room as a private dining room and a minimum spend applies / For our Covid-19 dining policy please click here
27th October 6.30pm
East Beach Cafe, Littlehampton
Join Mark next month as he collaborates with the East Beach Cafe in Littlehampton for this one-off event.
Mark has created a four-course menu featuring the best of locally-landed fish and seasonal produce, including his own famous smoked salmon, cured and smoked at his Charmouth home. Joined by our Head Chef Jeremy Bird, Mark will host the evening regaling tales from his life in restaurants, his love of fishing and championing British producers. Start the meal with Mark’s favourite drink – a Full English Negroni, followed by a selection of wines that have been paired to each course by the East Beach Cafe team.
Flodge smoked salmon threesome (Hix cure smoked salmon on soda bread, salmonata with crispy skin and salmon croquette)
Cuttlefish ink risotto
Fillet of pollack with seashore vegetables
Scandinavian iced berries with hot white chocolate sauce
Price per person: £60
Please note this is an external event organised by and hosted at East Beach Cafe – please do not book via The Oyster & Fish House.
To book please call East Beach Cafe on 01903 731903
About East Beach Cafe:
When Jane Wood and Sophie Murray commissioned Thomas Heatherwick as architect for the East Beach Cafe back in 2004 he already had a strong reputation as a designer: the late sir Terrence Conran had called him “the Leonardo da Vinci of our times”. But Thomas wanted to design buildings and the cafe was to be his first. Since its completion, the rusting, sculptural steel form with its visual references to driftwood sitting on the beach at Littlehampton has become an important architectural landmark on the south coast attracting visitors from around the world. Its reputation helped Thomas win commissions for new and bigger buildings like The Vessel at Hudson Yards in New York and Coal Drops Yard at King’s Cross in London. Today he is working on a new terminal at Singapore’s Changi airport – a massive city-sized structure that is in stark contrast to East Beach Cafe’s local scale and its cosy interior providing shelter from sun and storms as well fantastic views of the sea. And fantastic food, of course.