The Grazing Rooms

Just as our farm is devoted to deer, our award winning Executive Chef, Matt Crow, is partial to venison. He previously headed up the kitchen at high-end event caterers Caper & Berry, so he knows how to turn any dining occasion into a memorable event.

Matt is responsible for all aspects of catering at Sky Park Farm, including The Grazing Rooms, cafe and takeaway counters as well as produce on display in the farm shop and deli counters. His menu lists simple classics to suit all dietary requirements, along with dishes that explore venison’s potential, such as venison burgers with hand-cut chips and venison sausage & mash. 

Determined to deliver affordable excellence and high quality food, Matt works with local producers to supply premium ingredients for his dishes and to offer a ‘fun dining experience’ at Sky Park Farm.

A venison ragu in a yorkshire pudding served at the The Grazing rooms cafe
 

Opening Hours

The Grazing Rooms

Monday

Closed

Tuesday 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.

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. […]