Richard and Oliver Gladwin, who are behind Local & Wild restaurant group, will reopen the pub on 25 March following a ‘soft’ refurbishment.
It will be the group’s sixth site and its first outside of the capital.
The Black Horse will open with the Gladwins’ ethos of ‘what grows together, goes together’ with produce sourced almost exclusively from Sussex and the surrounding counties. Dishes will include handmade pies, roasts and rotisserie chicken.
Meat will come from the duo’s third brother Gregory Gladwin, whose family farm produced Wild Brooks beef and vineyard lamb. Eggs will be sourced directly from the farm and bread will be baked in-house. The team will also work closely with Tom Denman of Chefs’ Farm for game and vegetables from his network of small Sussex growers.
Wines will include the family-run Nutbourne Vineyard, alongside bottles from neighbouring producers such as Nyetimber, and a carefully chosen selection from further afield.
The pub will have a long locals’ bar as well as a private dining space. Bar snacks and light bites will be served throughout the day, while the garden will open fully to drinkers and diners come summer.
There will also be a more relaxed, informal dining space with an open kitchen.
Upstairs, the pub will have 11 bedrooms.
“This is a very special moment for us. We have had a brilliant time with our restaurants and beloved pub in London, however this is truly home for us, we grew up in and around this pub, so when the opportunity came to take it over, it was an absolute no-brainer for us,” say Oliver and Richard.
“This building and this village means a lot to us, so we are determined to do it justice. We’re bringing home everything we’ve learnt over the twelve years of operating in London to roost in this pub - we truly cannot wait to open the doors.”
The brothers also operate London sites The Shed, Rabbit, Sussex British Bistro, The Black Lamb and their most recent opening, The Pig’s Ear in Chelsea, which was their first pub.
