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CHEQUERS

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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 house from the bread to the tomato sauce.
Even the ice creams!

This then extends out to the bar as we make our own syrups and seasonal infused gins to accompany your meal.
Because we use seasonal produce, our menu changes monthly to keep current and exciting.

Our latest menu

Toast & local jams 3.95
Granola, fruit, yoghurt 6.50
Classic full English 8.95
Sausage, bacon, egg, mushrooms, tomatoes, chequers beans, toasts

Vegetable bubble 7.95
Bubble and squeak, mushrooms, tomatoes, chequers beans, egg, toasts
Soufflé Pancakes
Spinach, egg, hollandaise 6.95
Bacon, scrambled egg, maple 7.50
Smoked salmon, spinach, egg, hollandaise 7.95
Fruit, yoghurt 6.95
For the table to nibble
Mixed marinated olives 3.00
Hand cut chips, aioli 4.95
Chequers bread, salted butter, oil & vinegars 4.00
Boards all 15.00
Some items may be changed depending on items fresh for the day

Garden – Kimchi pancake, beetroot humus, quinoa salad, grilled padron peppers, pickled fennel salad, bread

Sea – Moules mariniere, smoked salmon, mackerel pate, salsa verde, pickles, aioli, bread

Farm – Buttermilk chicken, piccalilli, ham hock terrine, black pudding bon bons, pickles, marinated feta, bread
Ciabatta’s all 9.95 served with hand cut game crisps
Roasted sweet potato, chickpea & yogurt

Sun blushed tomato, mozzarella, pesto

Tempura fish, saffron & lime aioli, mushy peas

Philly beef, onion, jalapeño peppers, cheese
Buttermilk chicken, sriracha mayo, cabbage slaw
Small plates
Hot smoked salmon, crab salad, saffron & lime aioli 7.50

Mackerel pate, pickled fennel & cucumber salad, sourdough crisps 7.00

Cauliflower kimchi pancakes, cabbage slaw, coriander oil 6.95

Ham hock terrine, piccalilli, beetroot pickled egg, pickles, toast 7.25

Nduja flatbread, marinated feta, wild roquette 6.75

Beetroot humus, edamame beans, watercress, flatbread 6.50

Mozzarella, tomato, basil flatbread 6.75

Baked camembert, toasted sough dough 7.95
Mains
Baked aubergine, quinoa salad, pomegranate, apricot, tahini dressing 13.00

Vegan dirty burger, melted vegan cheese, crispy onion ring, hand cut chips 12.25

Moules mariniere, hand cut chips or chequers bread 14.95

Beer battered fish, hand cut chips, mushy peas, lemon & black pepper mayo 13.95

Chequers burger, hand cut chips, crispy onion ring 14.95

Honey glazed ham, bubble & squeak, poached egg, hollandaise sauce 13.50

Slow-roast pork belly, champ potato, wholegrain mustard sauce, tenderstem broccoli 15.95


Desserts all 6.50
Apple and summer berry crumble, vanilla ice cream

Chocolate and pistachio semifreddo, raspberry and white chocolate chip ice cream, chocolate soil

Strawberry and cardamom tart, vanilla popcorn, strawberry sorbet

Matcha bavarois, lemon choux, raspberry compote
For the table to nibble
Mixed marinated olives 3.00
Hand cut chips, aioli 4.95
Chequers bread, salted butter, oil & vinegars 4.00
Boards all 15.00
Some items may be changed depending on items fresh for the day
Garden – kimchi pancake, beetroot humus, quinoa salad, grilled padron peppers, pickled fennel salad, bread
Sea – moules mariniere, Smoked salmon, Mackerel pate, salsa verde, pickles, aioli, bread
Farm – Buttermilk chicken, piccalilli, ham hock terrine, black pudding bon bons, pickles, marinated feta, bread
Starter
Cauliflower kimchi pancake, cabbage slaw, coriander oil 6.95
Baked camembert, toasted sough dough 7.95
Ham hock terrine, piccalilli, beetroot pickled egg, pickles, toast 7.25
Mackerel pate, pickled fennel & cucumber salad, sourdough crisps 7.00
Hot smoked salmon, crab salad, saffron & lime aioli 8.25
Pork belly & black pudding bon bons, game crisps, apple sauce 8.25
Mains
Baked aubergine, quinoa salad, pomegranate, apricot, tahini dressing 13.00
Pan fried cod, sea asparagus, sea kale and chanterelle risotto, smoked cod beignet 15.50
Moules mariniere, hand cut chips or chequers bread 14.95
Pan fried duck breast, pommes paillasson, kale, pickled blackberries, blackberry sauce 16.95
Chicken supreme, parmentier potatoes, asparagus, pickled shitake mushrooms, charred leek puree, 15.95
Sussex rump, hand cut chips, bearnaise sauce, mushroom and garlic duxelle, confit tomatoes, tenderstem 19.65
Fillet of sussex beef, duck fat fondant, black garlic, spinach, cumberland sauce, red onion chutney 27.95
Desserts all 6.50
Apple and summer berry crumble, vanilla ice cream

Chocolate and pistachio semifreddo, raspberry and white chocolate chip ice cream, chocolate soil

Strawberry and cardamom tart, vanilla popcorn, strawberry sorbet

Matcha bavarois, lemon choux, raspberry compote

 

Small plates
Baked camembert, toasted sour dough, cranberry sauce 7.95

Beetroot hummus, edamame beans, watercress flatbread 6.50

Cauliflower kimchi pancake, cabbage slaw, coriander oil 6.95

Mackerel pate, pickled fennel & cucumber salad, sourdough crisps 7.00
Roasts 14.50 – kids 7.00

Mushroom & spinach roulade, roast potatoes, roasted carrots, roasted parsnips, buttered kale, mustard sauce

Beef topside, roast potatoes, yorkshire pudding, roasted carrots, buttered kale, gravy

Slow roast pork belly, apple sauce, roast potatoes, roasted carrots, buttered kale, stuffing, gravy
Main
Baked aubergine, quinoa salad, pomegranate, apricot, tahini dressing 13.00

Moules mariniere, hand cut chips or chequers bread 14.95

Chequers burger, hand cut chips, battered onion rings 14.95
Desserts all 6.50
Apple and summer berry crumble, vanilla ice cream

Chocolate and pistachio semifreddo, raspberry and white chocolate chip ice cream, chocolate soil

Strawberry and cardamom tart, vanilla popcorn, strawberry sorbet

Matcha bavarois, lemon choux, raspberry compote
Selection of local British cheeses, selection of homemade chutneys

3 cheese’s 7.95
5 cheese’s 9.95

Selection of local British cheeses, selection of homemade chutneys, 5 cheese’s 9.95
homemade crackers, pickles, apricots 3 cheese’s 7.95
1. Lord London
Made by Arthur Alsop & Nick Walker in the heart of the East Sussex Countryside, this uniquely-shaped pasteurised cow’s milk cheese is a semi-soft, clean-tasting cheese with a natural creaminess and hint of citrus.
Vegetarian: Suitable for vegetarians, made using vegetarian rennet.
Pasteurised cows milk
2. Chilli Cheese
Made by Somerset Cheese Company, a mature hard cows milk cheese with fresh chillies and cracked black pepper.
The balance of flavours allows the kick of the black pepper and the heat of the chillies to come through without overwhelming the mature flavour of the cows cheese.
Vegetarian: Suitable for vegetarians, made using vegetarian rennet.
Pasteurised cows milk
3. Golden Cross
Made by Kevin and Alison Blunt of the Golden Cross cheese company. Golden Cross cheese is sweet, soft and delicately ‘goaty’ and grassy, with an ice-cream like texture.
The recipe is loosely based on the famous Sainte Maure goats’ milk log from France, but with a bloomy penicillium candidum coat and slightly firmer paste.
The young cheese is rolled in ash, and then matured for a couple of weeks to allow the growth of a natural rind and the development of a more complex flavour.
Vegetarian: Suitable for vegetarians, made using vegetarian rennet.
Unpasteurised raw goats milk
4. Olde Sussex
Made by the Traditional Cheese Dairy, East Sussex, Olde Sussex a hard traditional cheddar but has an open and bouncy texture. This cheese is wonderfully deep, rich and creamy, with a superb tang.

Vegetarian: Suitable for vegetarians, made using vegetarian rennet.
Unpasteurised cows milk

5. Blue Clouds
Made by Chris Heyes at balcombe Dairy based at Lodgelands Farm on the beautiful Balcombe Estate in Sussex.
A mild creamy blue with a slight salty tang. It has a doughy aroma and a good length of flavour. The edible rind adds a distinct earthy note.
The cheese is handmade from a single herd milk in small batches (which is a gentler heating process on the milk). Being located so close to the milking parlour means the milk from the Norwegian Red-Holstein cows travels only ten yards into the cheese making pod where every stage is completed by hand.
The cheese is matured for around 8 weeks then wrapped in a perforated foil to help the blue cheese breathe.
If you like Gorgonzola Dolce, we think you’ll love this.
Vegetarian: Suitable for vegetarians, made using vegetarian rennet.
Pasteurised cows milk