Rabbit, Reviewed!

'From the trio of Gladwin brothers, whose family own not only a Sussex farm but Nutbourne Vineyards, Rabbit’s rus in urbe fantasy extends further than furniture fashioned out of fallen oak trees sawn up after a storm by the siblings.

Beef sirloin comes from the family farm or there’s confit Saddleback pork belly, neither exorbitantly priced for Chelsea, with jus made using stocks from the in-house butchery. A celeriac steak with lovage pesto, redolent of the herb garden and vegetable patch, is one of several intriguing meat-free options and, while the kitchen marches to the beat of the sustainable and zero-waste drum, the witty likes of mushroom marmite éclairs with egg confit suggest the chefs don’t bang on about it.

British ingredients extend to making a Bloody Mary with vodka from the Adnams brewery on the Suffolk coast and, of course, Nutbourne wines: try a glass of sparking Nutty Brut as an intro to English fizz.'

Thank you Evening Standard!

Click here to see our Sunday roast menu and here to book yourself in.