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Highlights
Two or four guests can dine on a seasonal three-course set menu of gourmet dishes including pheasant terrine and pan-fried hake, with bubbly
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About This Deal
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Type of food: gourmet tasting menu
- What’s included: a three-course set menu meal with a glass of bubbly in a Michelin 2020-featured restaurant
- Choice of starter includes: soup of the day | terrine of local pheasant, served with duck and field mushroom, pickled pear and port | signature beetroot-and-gin-cured gravadlax, salad of roasted beetroot, Braeburn apple and radish | broth of pearl barley, wild mushrooms, salt-baked turnip and hay-baked celeriac (ve)
- Choice of main includes: corn-fed chicken breast, roasted butternut squash, sauté sprouts, truffled nash and Madeira jus | pan-fried hake, Jerusalem artichoke risotto, chard and clams | baked English onion, roasted cauliflower, girolles and walnut granola (ve)
- Choice of dessert includes: sticky toffee pudding, salted caramel sauce, toffee and honeycomb ice cream | apple and winter spiced berry oaty crumble, Amarena cherry and mascarpone ice cream | local cheese slate, biscuits, celery and fig chutney
- View the menu
Surcharge of £9.50 for fillet steak, £7.50 for sirloin steak, £4.50 for cheese dishes, and £3.50 for any side.
Fine Print
Expires 31 May 2020. Limit 2 per 2 or 4 people, may buy 1 additional as a gift. Mandatory online booking required at least 24 hours in advance. Check availability here and book here. Please book within 30 days of purchase. Confirmed bookings can be cancelled or amended up to 24 hours before the appointment. 14-day cancellation rights only apply if the booking can still be cancelled. Must be 18 or older with a valid ID for alcohol. Valid for a set menu only. Menu is seasonal and subject to change. Surcharge of £9.50 for fillet steak, £7.50 for sirloin steak, £4.50 for cheese dishes, and £3.50 for any side. Valid for option purchased only.
About The Earl of March
The Earl of March can trace its origins back to the 18th century when it was originally a coaching inn where William Blake penned the words for Jerusalem. Today it is owned by Giles Thompson, who used to work as an executive head chef for the Ritz Hotel. In 2005, the establishment underwent a radical transformation into its current standing as a purveyor of haute cuisine. Set in the idyllic village of East Lavant near Chichester, they dish up meals in a cosy indoor setting, or in the garden with views of the rolling South Downs.