The Shed
What they say
“Growing, foraging, great cooking, and great company have always been the order of the day and this ethos has been brought to life at The Shed. The menu is made up of small plates of British food, changing daily according to availability of produce, whether from the farm or locally foraged or freshly caught off the South Coast. All our produce is sourced from around our parents’ family home in Sussex, where they produce English wine which we sell in The Shed. We source our meat from our brother’s farm, fruit and vegetables from our neighbours in Sussex and our wine from our family vineyard.”
Signature Dishes
Grilled Lulworth scallop with Sussex red pepper salsa; yoghurt-marinated pork tenderloins; and salted caramel espresso martini.
What we say
One of the first places to bring rustic hipster chic to Notting Hill. When we visited we were impressed by the beef tartare, the brawn terrine, some curls of warm chorizo with crispbreads and tangy labneh, a delicious dish of cuttlefish with almonds, and some things they called “lamb chips”, which were deep-fried pucks of pulled lamb. Also the wonderful, humongous roasties rescued from the ashes of a burnt-out log cabin and reeking weepily of Bonfire Night. These we had with thin, sweet slices of beef heart and brandy butter. All good. All very good indeed.
What others say
The shed was one of the first places to bring rustic hipster chic to Notting Hill. When we visited we were impressed by the beef tartare, the brawn terrine, some curls of warm chorizo with crispbreads and tangy labneh, a delicious dish of cuttlefish with almonds, and some things they called “lamb chips”, which were deep-fried pucks of pulled lamb. Also the wonderful, humongous roasties rescued from the ashes of a burnt-out log cabin and reeking weepily of Bonfire Night. These we had with thin, sweet slices of beef heart and brandy butter. All good. All very good indeed.
What
Local & wild small sharing plate concept
Who
When
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