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Dish: Cod Belly, Roe And Cheek, Semifreddo
Grapes, Pinot Grigio Fluid Gel, Meat Radish,
Lemon Powder And Fennel Tips
“Eating Out Should Be Fun,
Exciting, Engaging And
Delicious…Ensuring This
Happens Is What I Strive
For Everyday”
This is our ethos here at The Lamb Inn, Crawley, we want our guests to
feel excited by our food. We want to challenge the preconceptions of
“pub grub” and “fine dining”, why can’t they be assimilated? Pub food
shouldn’t be pre packaged and reheated, yet fine dining shouldn’t be
elitist or over bearing; both myself and my ‘long suffering’ sous chef,
David Konye, feel passionate about this and is quite simply the reason
we built the Lamb. We aim to serve contemporary, fun and sometimes
challenging dishes that capture the essence of Britain, its incredible
produce, seasons and people. We want our guests to come to us and enjoy
themselves, try something new, challenge themselves but above all have
a good time in doing this.
Some of our newest dishes see us trying to encapsulate this ethos and
represent it on a plate; ‘duck liver parfait, duck hearts, coffee, passion
fruit, walnut and dandelion’ is a prime example of this. It perhaps best
personifies our style and goal in that it takes something quintessentially
pub (the duck pate) and marries it with an element of fine dining,
but moreover a sense of excitement, an unusual flavour combination,
something that will engage the guests palate from start to finish, and
something you may not find on a menu in other places.
We truly hope to see you all very soon and hope that what we do excites
you as much it does us to prepare it.
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