“Here at Pascere, we love providing a home-from-home ambience and take pride in giving a personalized experience. We use local and seasonal produce wherever possible – our fish and seafood is caught off the Sussex coast a few miles from us. We have Sussex wine on our award-winning wine list. Our cheese is from Neal’s Yard. We also collaborate with and support other local restaurants, chefs, and producers in the events we run.”

Slow-braised beef cheek with aged Parmesan and homemade tagliatelle; roast chicken croquettes with roast chicken skin mayonnaise and roast chicken skin powder; and Wye Valley asparagus with sourdough croutons, summer truffle, and confit egg yolk.

This is a lovely little spot just on the edge of the famous Lanes, cute and stylish downstairs, light and breezy upstairs, where half a dozen chefs work with quiet devotion in the open kitchen. The small plates are all astounding, simply a riot of taste and beauty. Memories of the tiny Portland crab tartlet and the ingenious cauliflower croquettes will linger long in the mind, as will the unbelievable saddle of rabbit with tortellini of rabbit leg, and leek, chestnut, and lobster foam. They bake beautiful bread and the treacle tart is a dessert of true wonder.

“... can stand shoulder to shoulder with the country’s best.”

–Tom Parker Bowles, Mail on Sunday