Giles demos at West Dean Tomato Festival! 03 September, 2010
Giles Thompson will be taking part in a cookery demonstration at West Dean Tomato Festival this Saturday 4th and Sunday 5th September, alongside celebrated food writer Rosemary Moon. He would be delighted to see as many of you as possible-he starts at 12 noon on each day, and then to dine or have a drink at the Partridge Inn or the Earl of March afterwards!
"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.'
