'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!