Review on The Wild Mushroom
Set back behind an old wooden fence, the Wild Mushroom occupies a Victorian farmhouse in the Sussex village of Westfield. It has pleased locals and visitors for many a year and - in the hands of current owners Paul and Rebecca Webbe - it is improving by leaps and bounds.
The business of baking bread is taken very seriously, and the wide-ranging menu offers a fine selection of modern British dishes. Fish from nearby Rye and Hastings figuring strongly alongside locally reared meat: loin of Wickham Manor Farm organic lamb might be served with aubergine confit, while steamed fillet of halibut often comes with orange and Vermouth sauce and vegetable 'spaghetti'.
Among the starters you might find Rye Bay scallops marinated in lime with red bell pepper relish as well as a terrine of pigeon, pheasant and mallard with tangy Cumberland sauce, while desserts could encompass everything from pannetone bread-and-butter pudding with crystallised peel and Amaretto ice cream to cardamom pannacotta with tropical fruit. The Webbes also run the exciting Fish Café in Rye.
The Wild Mushroom is also featured in: Michelin Guide, Good Food Guide, Hardens, AA Guide
Rate this RestaurantCuisine
Modern European
Chef
Paul Webbe and Chris Weddle
Restaurant Opening Times
Lunch: 12.00 - 2.00pm Wed-Sun
Dinner: 7.00 - 9.30pm Wed-Sat
Accepted credit cards
Visa, Master Card, American Express
