The Grazing Rooms

THE GRAZING ROOMS POP-UP OUTSIDE ON THE TERRACE

While we wait for the finishing touches to The Grazing Rooms, our chefs have created a weekend treat for your visit, available on The Terrace by the Visitor Centre. 

Every Saturday and Sunday enjoy homemade sourdough pizza available 11.30am to 3.30pm.


Opening soon, The Grazing Rooms is a destination in itself to enjoy top quality dishes created by a wonderful team of dedicated chefs in a beautiful setting, led by our Executive Chef, Matt Crow. 

Our menu offers classic modern British dishes in a relaxed dining environment. We have something for everyone with specially prepared dishes to suit all children’s tastes, to a five course tasting menu for a special occasion. 

Determined to deliver affordable excellence and high-quality food, The Grazing Rooms team work with local producers creating delicious dishes with something to suit all dietary requirements.  Our aim is to produce a 30 mile menu, showcasing the quality produce available within our area.

Sky Park Farm Executive Chef Matt Crow at The Grazing Rooms
 

Opening Hours

The Grazing Rooms

Opening soon

Opening hours will be:

Monday to Tuesday

Closed

Wednesday to Saturday

9:00am – 5:00pm

Sunday

9:00am – 4:30pm

 

Sample Menu

Our menu features locally sourced seasonal fare, including vegetarian and vegan dishes plus daily specials.

Breakfast Menu

Main Menu

Kids Menu

 

Join Our Team

Maybe you crave the outdoor life and enjoy working with animals. Or perhaps you seek a career in hospitality. Think you can contribute? Send us an email explaining how.

Contact Us

 

Recipes

Culinary seasonal delights for you to replicate at home from our executive chef, Matt Crow. All recipes serve six adults. Check out Matt’s expert tips with each recipe.

Pickled Walnut and Date Ketchup Recipe

Matt’s tip – The ketchup is amazing with a full English breakfast or our butchers dry cured bacon for the ultimate bacon sandwich.  The pickled walnuts will be available to purchase from our Farm Shop or at any premium supermarket. […]

HOMEMADE HONEYCOMB RECIPE

Homemade honeycomb provides extra pzazz to a range of puddings. Try it lightly crushed over local traditionally made ice cream.  Matt’s tip – making your own caramel requires care! Keep watching while cooking to prevent burning – it needs to […]

Chimichurri Recipe

This classic South American herb sauce can be used across multiple dishes to bring the natural flavours of summer cooking alive. Matt’s tip – The chimichurri can be used both as a marinade and a dressing for meat. If you […]

FRESH STRAWBERRY SORBET

A sorbet recipe that can be used with most fruits. Matt’s tip – when making a sorbet with fruit that isn’t overly sharp, adding a squeeze of lemon or lime juice goes a long way to bring out the natural […]

NEW SEASON ASPARAGUS WITH SMOKED COD’S ROE AND BROWN SHRIMP VIERGE

The richness of the smoked cod’s roe and lumpfish caviar complemented by the tender sweetness of the local new season asparagus, finished beautifully with the fresh acidity of the brown shrimp vierge. Matt’s tip – serve this dish with some […]

Wild Garlic Soup with Donka Rye and Clotted Cream

Enjoy the vibrant taste of this first taste of spring. Matt’s tip – wild garlic is prolific in our corner of the South Downs, and can be found from March through the spring. Enjoy foraging! Ingredients 1 onion, diced 1 […]

Venison Ragù

A skilful adaptation of a classic warming dish. Matt’s tip – use good quality wine for a richer flavour for the ragù. Serve in a yorkshire pudding with some Slade Farm asparagus, at its best from March until the end […]

Rhubarb Pavlova with Rhubarb Compote and Mascarpone

The tartness of the rhubarb is complemented perfectly with the sweetness of the meringue and the rich cream. Matt’s tip – cook some extra rhubarb compote to keep in the fridge – perfect with breakfast porridge or fresh natural yoghurt. […]