Our head chef and his team create their varied menu by using heritage ingredients in a contemporary way, catering for people looking for a traditional pub lunch or those seeking something more interesting and unique. The concise menu is changed regularly so you will never miss a seasonal ingredient.
The restaurant is light and spacious; it also has large patio doors which open up in the summer, enabling diners to enjoy table service outside. We have an open kitchen so guests can be entertained by the chefs and work and have insight to how their dishes are composed.
We only buy our produce from sustainable fish companies and take pride in supporting the local fishermen that use fishing boats only 10 metres and under. This is important as using this method has the lowest environmental impact, creating food whilst acting ethically and responsibly. The beautiful, fresh fish seen on your plate has been sourced from the Sussex coast in places such as; Newhaven, Littlehampton, Beachy Head and Brighton.
Our Steyning born game keeper supplies us with some fantastic Venison, Pigeon, Pheasant, Rabbit and many more. Our eggs and honey, used in our day to day cooking and desserts come from Broadbourne poultry farm, which is only a two-minute drive from The White Horse. Calcott Farm in Ashurst and Steyning butchers provide us with the best cuts of beef, pork and lamb excellent for our Sunday roasts.