Inside the kitchen at Purchases

Head Chef Craig Mustard and his brigade welcome you to their new food-laden blog inviting you to this newest of Chichester restaurants. Craig, brother sous chef Shaun and junior sous chef Roy are joined in the kitchen by Tim, Maria and Iancu, the indispensable kitchen porter. Between them they make the bread daily, ice creams, sorbets, all desserts and sauces. Everything coming out of this kitchen is made by these chefs. What else would they wish for but only the best ingredients to achieve these high standards?  Many are local - if good - not just because they’re from nearby, others sourced from further afield. Fish (no farmed varieties are sourced, only wild for optimum flavour and texture) comes from Brighton-Newhaven, lobster and crab travelling the short distance from Selsey, vegetables and fruit from Munneries, East Wittering. Craig chooses specialist meat from Fine France, Portsmouth, Premier Meats, the other meat suppliers, coming in strongly with classy Lamb Rump, Pork Belly, Beeffor the Beef Wellington, 21 day Matured Rib-Eye Steak and other meats.

Craig, a local boy, previously head chef at Crouchers Restaurant and Hotel, is a great admirer of Gordon Ramsay for his modern, British take on cooking and menu development but without the shouty kitchen. ‘I believe in a calm but firm atmosphere,’ he says, ‘and presenting the food well. We eat first with our eyes.’  As well as the a la carte menu, have a look at the delightful Set Lunch, Pre-theatre and Bar menus. Well-thought out – vegetarians are well catered for, of course – the menus are available all week. Treat yourself to a Traditional Roast Lunch on Sundays, a set menu also offered from 11.30am-4.30pm.

But, that’s not all, the Kitchen is rolling out Monthly Hygge (pronounced Hoogge) Winter Night Dinners to emulate that truly Danish way of life: comforting, satisfying, cosy, relaxed. First up on 31 January, a moreish classic Coq au Vin with vegetables, winter dessert for £18. More Hygge dates are on 21 February, 21 March and 11 April. Now, sit back and enjoy thephotography below to further tempt you.  

Craig and staff and Danny, general manager and his front of house staff.

 

 

  Ham Hock Terrine with Homemade Piccalilli

  Ham Hock Terrine with Homemade Piccalilli

"Scotch Egg” Confit Pork Belly with Pancetta, Quail’s Egg, Truffle Mayonnaise and Wild Mushroom Sauce

"Scotch Egg” Confit Pork Belly with Pancetta, Quail’s Egg, Truffle Mayonnaise and Wild Mushroom Sauce

From the Bar Menu: Smoked Salmon with Crème Fraîche and Avocado

From the Bar Menu: Smoked Salmon with Crème Fraîche and Avocado

Rosemary and Garlic Marinated Lamb Rump Sweet Breads, Textures of Salsify, Garlic Rosti and Rosemary Jus

Rosemary and Garlic Marinated Lamb Rump
Sweet Breads, Textures of Salsify, Garlic Rosti and Rosemary Jus

Dark Chocolate Fondant with White Chocolate Ganache, Coffee Anglaise and Coffee Ice Cream

Dark Chocolate Fondant
with White Chocolate Ganache, Coffee Anglaise and Coffee Ice Cream

 

Book your table and eat well in the hospitable heart of Chichester.

 

01243 771444     hello@purchasesrestaurant.co.uk

31 North Street, Chichester, West Sussex PO19 1LY

Mon–Sat 11:30–23:00 & Sun 11:30–17:00

 

Kate Pinder