Evening Menu 15-2-20

EVENING SMALL PLATES Soup of the day, chequers homemade bread 6.00 Beetroot falafel, goats curd, carrot & star anise puree 6.75 Cod & haddock chowder, chequers bread, crispy kale 8.75 Local plaice beignets, romesco sauce, granola 8.95 Seared wood pigeon, baby beetroot, juniper gravy, mushroom emulsion 7.75 Pigs cheek croquette, beetroot & apple puree, game crisps 7.75   LARGE PLATES Wild mushroom & butterbean stew, truffle dumpling, baby vegetables, seasonal greens 13.25 Leek, broccoli & Read More …

Evening 7-1-20

CHEQUERS – EVENING FRESH-SEASONAL-LOCAL   SMALL PLATES Soup of the day, chequers homemade bread 6.00 Maple glazed baby parsnip, carrot & star anise puree, goats curd 6.50 Baked camembert, truffle & garlic oil, toast, chequers chutney 8.95 Cod, smoked haddock chowder, rouille crostini 8.75 Rye bay plaice beignets, romesco sauce, granola 8.95 Pig cheek croquette, beetroot & apple puree, parsnip crisps 7.75 Seared wood pigeon, baby beetroot, juniper gravy, mushroom ketchup 7.75   LARGE PLATES Read More …

30-11-19 Evening menu

SMALL PLATES Soup of the day, chequers homemade bread 6.00 Maple glazed baby parsnip, pickled carrot, carrot & star anise puree, goats curd 6.50 Baked camembert, truffle & garlic oil, crostini, chequers chutney 8.95 Rye bay plaice beignets, romesco sauce, granola 8.95 Smoked haddock kedgeree scotch egg, mint & coriander yoghurt 7.00 Seared wood pigeon, juniper gravy, mushroom ketchup, baby beetroot 7.75 LARGE PLATES Local chestnut & butterbean stew, truffled dumpling, baby parsnip, kale 13.25 Read More …

Evening Menu 16-9-19

START Soup, butternut squash & harrisa, chequers homemade bread 5.50 Beetroot hummus, pickled beetroot, tempurered caperberries, pistachio 6.50 ‘Caprese salad’ plum tomato, buffalo mozzarella, basil, capers 7.25 Baked camembert, roasted garlic & truffle oil, toasted chequers bread, tomato chutney 8.95 Smoked cod & mustard fishcake, lambs lettuce, fennel veloute 8.25                                    Soft scotch egg, apple & cider puree 6.50 Lamb kofte, aubergine & walnut puree, pomegranate 7.75   SHARING Gardener – beetroot hummus, crudities, gordal Read More …

Evening 28-8-19

START   Soup, leek & potato, chequers homemade bread 5.50 ‘Caprese salad’ plum tomato, buffalo mozzarella, basil, capers 7.25 Baked camembert, roasted garlic & truffle oil, toasted chequers bread, tomato chutney 8.95 Hastings crab rarebit, gin infused cucumber, herring caviar 8.25 Devilled whitebait, aioli, burnt lime 7.00 Nduja soft scotch egg, greek yoghurt & chive 6.50 Pan seared pigeon breast, roasted peach, crème fraiche, beetroot 7.50   SHARING Gardener – sumac grilled tomato, beetroot hummus, Read More …

Evening 15-8-19

START Soup, shitake mushroom & tarragon, chequers homemade bread 5.50 ‘Caprese salad’ plum tomato, buffalo mozzarella, basil, capers 7.25 English asparagus, saffron dressing, poached egg, smoked nuts 7.50 Baked camembert, roasted garlic & truffle oil, toasted chequers bread, tomato chutney 8.95 Hastings crab rarebit, crab claw salad, herring caviar 8.25 Devilled whitebait, aioli, burnt lime 7.00 Nduja soft scotch egg, greek yoghurt & chive 6.50 SHARING Gardener – sumac grilled tomato, beetroot hummus, baba ganoush, Read More …

Info

Room Info SLEEP EAT RELAX Info Welcome to The Chequers Inn Room Info MILK.. There are cartons of milk in your room, but please feel free to come to the bar and we will give you fresh. HAIR DRYER.. This is in the top of your wardrobe FAN.. In the summer our rooms can get quite warm so we have stored a fan in your wardrobe IRON.. If you would like an iron please ask Read More …

Eat

CHEQUERS SLEEP EAT RELAX EAT Here at the Chequers we understand the value of good quality, locally sourced ingredients. That’s why we use fresh, seasonal produce working with nature’s ingredients through each season. Our meat and fish are sourced from Battle, Rye Bay and Hastings. Our cheeses are the best that Sussex, Kent and Brighton have to offer and our fruit and veg is from local, family run businesses. Our expert chefs make everything in Read More …