Our Head Chef, Jonny, loves nothing more than creating seasonal dishes using the freshest ingredients for our menus. With the colder weather upon us, everyone loves to dive into a bit of comfort food, and
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Chef’s Recipe: Sticky Toffee Pudding
Our Head Chef Jay, is passionate about cooking delicious seasonal dishes at The Duke, using some top-secret ingredients and techniques passed down from generations of family members. However, one recipe he is more than willing
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Chanctonbury Rabbit Pappardelle
Chantonbury Rabbit Pappardelle pulled and tossed in a light zesty fennel infused jus stirred through pappardelle pasta with handfuls of shredded parsley, oregano and parmesan Serves 6 INGREDIENTS 1kilo rabbit (cook whole) 1 large onion 1
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