Review on Crouchers Country Hotel & Restaurant
Crouchers Country Hotel a converted 1900s farmhouse in open countryside between Dell Quay and Chichester Marina is the setting for this family-run hotel/restaurant.
Taking the reins in the kitchen is Luke Gale who climbed the culinary ladder at respected establishments such as the Earl of March and Halfway Bridge. He now applies his skills to a repertoire of modern dishes based on local and seasonal ingredients. Poached lobster and langoustine ravioli might be served as a starter with sautι baby spinach, lobster and tarragon bisque, or you might go for a marbled terrine of foie gras and Gressingham duck with red onion confit.
Main courses divide up between meat (tenderloin of pork with Roquefort mousse served with shallots, red wine and sage sauce) and fish (oven-baked fillet of halibut with Selsey crab and saffron risotto, caper, lime and chive butter), while desserts could include Calvados pannacotta with blackcurrant sorbet.
The owners are proud of their South African heritage and have filled the hotel with lots of native artefacts. They also put the emphasis firmly on Springbok wines, especially representatives from the renowned Boschendal vineyard (try the Blanc de Noir with seafood at lunchtime).
Crouchers Country Hotel & Restaurant is also featured in: Michelin Guide, AA Guide
Rate this RestaurantCuisine
Modern European
Chef
Luke Gale
Restaurant Opening Times
Lunch: 12.30 - 3.00pm
Dinner: 6.00 - 9.30pm
Accepted credit cards
Visa, Master Card