The brother duo, Oliver and Richard Gladwin, have created a restaurant that is an extension of their rural lifestyle back in Nutbourne, West Sussex.
Growing, foraging, great cooking and great company have always been the order of the day and this ethos has been brought to life at The Shed.
They have put together a fantastic daily-changing menu of Sussex produce sourced from their youngest brother (whose roots are firmly planted in Nutbourne as a farmer) and other local suppliers. Small plates of Oliver’s flair cookery star on the menu – sticky spatchcock quail, mouthfuls of mackerel sashimi, rabbit ravioli…the list goes on.
Focus on using the whole animal (nose to tail cooking) so that nothing is wasted is essential to The Shed kitchen.
Come in for a glass of Sussex Reserve and a mouthful of charcuterie whilst perching at the tractor bonnet bar, or order a few small plates for your barrel table.
On weekend nights listen out for the bell – this means the “theatre joint” is about to be paraded through the restaurant and portions of the beef brisket or whichever delicious dish of the day is about to go on sale!
It isn’t only about the small plates at The Shed. Celebrations of all sorts can be booked at The Butcher’s table and the Gladwins will listen to your story to create a set feasting menu that is personally sourced to fit your needs.
Reservations and walk-ins are welcome at The Shed, so long as you’re ready to roll up your sleeves, jump on the combine harvester and get stuck into some hardy eating, drinking and memory making.
This recipe represents the end of a very long winter and the first hints of spring. Purple sprouting broccoli is a very giving plant, it sprouts its florets from February into late April and is the highest yielding plant per square acre for a farmer, so a great resourceful crop.
I personally believe Purple sprouting broccoli is served best chargrilled so I treat it like cooking a sausage and as a result get a very smokey fired crispy delicious vegetable. The taste is heightened by the textures of linseeds and the acidity from blood orange complimented by the creaminess from the curds, and a touch of heat from the chilli. It is truly a stunning salad.
Chef’s Tip – Use the whey from the ricotta to make a reduction like Danish cheese, or marinate or cook a shoulder of pork in the whey and serve it with the salad.View this Recipe