“Recently taken over by former Ritz Executive Head Chef Giles Thompson.”
The History
The Earl of March is a country pub restaurant set against the picturesque backdrop of Goodwood and the South Downs in the village of Lavant near Chichester, West Sussex.
The pub dates back to the early 18th century and was originally named The Bat and Ball and served as a coaching inn on the main Chichester to Midhurst road. Its period stable block and kitchen still exist in structure to the rear of the pub and are waiting to be realized as trading areas as part of its function in the 21st century. Local records show that it is where William Blake the famous poet and composer wrote the words to Jerusalem in 1803, while sitting in the east facing accommodation bay window looking out over the breath taking views. It is hardly surprising that he was inspired to write such an epic anthem.
The Pub more recently as The Earl of March has served as a local pub in the heart of Lavant and has been the hub of the village social life and community for hundreds of years.
New Ownership
In early two thousand the pub ceased to trade and was consequently refurbished to its exceptional “country plush” standards and reopened in 2005 under new ownership. The pub was subsequently taken over in July 2007 by Giles Thompson the former Executive Head Chef of the Ritz Hotel London. Giles has been immersed in the food industry ever since he was born. His father was a farmer and butcher, and his mother was an excellent home cook, an environment that made him determined to become involved in some way. After spending nine years training under the brilliant Michel Bourdin at the Connaught, a true master of the techniques and traditions of haute cuisine. In 1996 he moved to Danesfield House, Buckinghamshire, as Executive Chef where he achieved two AA rosettes and an RAC restaurant award almost immediately for classical cuisine with a contemporary twist.
He joined the Ritz as Executive Chef in 1997 where he combined traditional and modern styles to present dishes that fulfilled the customer’s highest expectations. Every dish, however simple, was scrumptious, made of the finest produce and perfectly presented. This was recognized by the accreditation of the Royal Warrant from The Prince of Wales, St James Palace and The Soil Association for commitment to organics; both accolades were a first in the restaurant world!
In 2003 he took a change in tack after 20 years in mainstream deluxe hotels and moved to Le Cordon Bleu Culinary Academy in Marylebone as Head of School teaching students from all over the world, the disciplines of French regional and classical cookery.
Now Giles plans to take the Earl of March to great heights!!!
Facilites
- Children welcome
- Dogs welcome
- Private car park
- Free wi-fi
- Good location for walkers and cyclists
- Coming soon....... Pastries and refreshments from 9.30am onwards
Newsletter
"The Earl of March is the sort of pub of which any county should be proud" Bill Knott, Financial Times "How To Spend It" 05 May, 2010
Nyetimber has been flying the flag for English sparkling wine for more than 15 years. Devotees, as I recently discovered, include the former chef of The Ritz, Giles Thompson, and the deeply French Fred Sirieux, general manager at the Michelin-starred Galvin at Windows, atop the Hilton on Park Lane.
Giles Thompson rusticated himself nearly three years ago, swapping the Smoke for green and pleasant Goodwood. The Earl of March is the sort of pub of which any county should be proud: delicious, robust ingredients, many from nearby estates, lightened by the touch of an excellent chef, served with local ales and English fizz at very reasonable prices. When I visited, a plump chunk of fresh-as-a daisy brill - matched very successfully with Nyetimber Blanc de Blancs 1996 - was topped with crab meat and sat in a fine lobster sauce; the accompanying kale was notably springy and delicious. A fine cheeseboard included the delicate, buttery Flower Marie from East Sussex, made from ewe's milk.
Earl of March pub scoops Observer Business Awards Restaurant of the Year Award! 10 April, 2010
The Earl of March pub, Lavant, Chichester, beat four other shortlisted restaurants to take the coveted Restaurant of the Year trophy at the Observer Business Awards ceremony on March 26 at the Avisford Hilton Hotel.
Giles Thompson, chef-owner says 'I am really so delighted for my family and staff who have helped me transform this pub into one of great merit in the space of just under three years since taking it over. It means so much to Ruth, my wife, to my head chef Matt Thumshirn and to all the others who play such a large part in its transformation and success.'
Prior to the Awards at the Avisford Hilton, Observer Editor Colin Channon said: "The response from businesses this year has been fantastic. It has been a tough year for businesses, but that hasn't meant a dip in the number of success stories we have been receiving. The quality of entries is the highest I have ever seen it. All of the categories will be hotly-contested and no one will be running away with an award easily.'
Winning over the likes of the remarkable Field & Fork at Pallant House Gallery and Highly Commended Crab & Lobster, Sidlesham, Giles, former executive head chef of the Ritz, London, and his team were keen to pay tribute to these fine restaurants. ' We're all part of the community and standards are high. It's been a remarkable evening's outcome and I would also like to thank the Observer and VIP Venues for sponsoring the category.'
With views over the South Downs from the terrace and dining area the Earl of March pub is a cleanlined, fashionable space with a positively cosmopolitan vibe welcoming locals and visitors to the area alike. Giles takes pride in simple handling of excellent ingredients that tick all the right local and seasonal boxes.
He'll be re-opening the Champagne and Seafood Shack over the May Bank Holiday, unique in the area. 'I get my crab from Selsey, smoked salmon from Springs in Henfield plus West Sussex smoked buckling, Colchester oysters and local lobster. The Shack has caught the imagination of pub-goers since it opened two years ago, a terrific addition to our 70 cover dining area and bar and very possibly a further reason why our pub was chosen as Restaurant of the Year.'
The Earl of March pub, Lavant, Chichester, beat four other shortlisted restaurants to take the coveted Restaurant of the Year trophy at the Observer Business Awards ceremony on March 26 at the Avisford Hilton Hotel.
Giles Thompson, chef-owner says 'I am really so delighted for my family and staff who have helped me transform this pub into one of great merit in the space of just under three years since taking it over. It means so much to Ruth, my wife, to my head chef Matt Thumshirn and to all the others who play such a large part in its transformation and success.'
Prior to the Awards at the Avisford Hilton, Observer Editor Colin Channon said: "The response from businesses this year has been fantastic. It has been a tough year for businesses, but that hasn't meant a dip in the number of success stories we have been receiving. The quality of entries is the highest I have ever seen it. All of the categories will be hotly-contested and no one will be running away with an award easily.'
Winning over the likes of the remarkable Field & Fork at Pallant House Gallery and Highly Commended Crab & Lobster, Sidlesham, Giles, former executive head chef of the Ritz, London, and his team were keen to pay tribute to these fine restaurants. ' We're all part of the community and standards are high. It's been a remarkable evening's outcome and I would also like to thank the Observer and VIP Venues for sponsoring the category.'
With views over the South Downs from the terrace and dining area the Earl of March pub is a cleanlined, fashionable space with a positively cosmopolitan vibe welcoming locals and visitors to the area alike. Giles takes pride in simple handling of excellent ingredients that tick all the right local and seasonal boxes.
He'll be re-opening the Champagne and Seafood Shack over the May Bank Holiday, unique in the area. 'I get my crab from Selsey, smoked salmon from Springs in Henfield plus West Sussex smoked buckling, Colchester oysters and local lobster. The Shack has caught the imagination of pub-goers since it opened two years ago, a terrific addition to our 70 cover dining area and bar and very possibly a further reason why our pub was chosen as Restaurant of the Year.'
Customers\' Comments 10 December, 2009
Just to record my thanks to you and your staff for the excellent family meal that we all enjoyed so much. Everything was first rate-the welcome, the service throughout and the highest standard of cuisine. I know that your staff were very busy last evening, with so many diners and such varied fare. Please pass on my warmest thanks for making my special evening perfect. Kind Regards, Neville Dalton
