The Town House will be the duo’s first solo venture, bringing a focus on hyper-seasonal ingredients sourced from local and national suppliers as well as foraged by Matthew and Jennifer themselves.
Led by patron chef Matthew Price, the kitchen will offer a seven-course tasting menu celebrating everything foraged, farmed and fished.
The tasting menu will begin with confit lamb ‘ravigote’, served with morel, wild garlic and young turnip, alongside Jersey royals. This is followed by Tarrant Street sourdough with roasted yeast butter and Trenchmore wagyu fat.
Next comes a Sussex dayboat mosaic, paired with wasabi and buttermilk, BBQ mackerel dashi and aloe vera, before moving on to Creedy Carver duck with smoked hay honey, fermented rhubarb, black pudding, leg croquette, shiso and sweet cicely.
An optional cheese course of ‘monk’s head’ is available as a supplement, accompanied by pecan and muscovado sponge, PX, dried grape and wood sorrel. The dessert features a dark chocolate namelaka with cocoa nib, birch syrup, parsnip and brioche before the menu concludes with petit fours.
Details of the wine flight and full wine list are yet to be revealed, and the venue notes on its website that all menus will be subject to seasonal change.
The property blends rustic heritage with a Florentine-style ceiling in the restaurant, balanced by contemporary touches throughout.
There will be four guest rooms, including en-suites throughout and a master bedroom overlooking Arundel Castle.
“Our ethos is not simply about a meal or a stay; we want to create memories through thoughtful, well-executed dishes and warm, heartfelt hospitality,” says Matthew Price.
“By offering rooms on-site, we invite our guests to fully immerse in an experience - to linger over a final glass of wine, unhurried, unperturbed.”