The Shed will be hosting an evening to celebrate the end of the shooting season with a menu dedicated to all things game! The restaurant will be closed on the 3rd of February for this one off event. Guest will enjoy dishes including Rabbit Cutlets, Apple & Brandy cured trout, Pheasant Tortellini, and roast Woodcock.
Get in touch to book one of the last remaining tables!
Celebrate the start of the weekend with a HoeDown at The Shed every Saturday brunch! They’ll be live music, fantastic cocktails, delicious brunch, alongside our small plates of sussex delight! So come on down, stamp your feet, and enjoy the summer every Saturday at The Shed.
Winter is now suddenly upon us and following the recent cold snap rosehips are ripe and ready for picking. The red and orange globe-shaped fruit can be found in hedgerows around the UK and contain 20 times more vitamin-C then oranges. Once collected they can be cooked to create a delicious syrup which we use in cocktails, desserts, and sauces throughout the winter.
Rosehip foraging in Autumn
Suitable hedgerows are hard to come by on Ladbroke grove, or Notting Hill in fact, however you do not need to venture far into the countryside before finding bushes covered in these little gems. You will require some warm clothing, and thick gloves that will stand up to the vicious thorns. Simply pluck the rosehips away from the bushes, they are best after the first frost, should be soft and come away easily.
Remember Thick Gloves When Picking Rosehips!!
This syrup is really versatile and can be used to make a number of cocktails, including our favorite, the Rosehip Spritz (see below). It can also be added to sweeten stock reductions, perfect for game dishes such as venison.
1kg Rosehips, washed
Remove the rosehip storks and bottoms with scissors or a knife as these have a bitter taste. Add the prepared fruit and sugar to a large pan and cover in water. Bring the mixture to a simmer and leave for 2-3 hours until tender.
Transfer the mixture into a blender and pulse quickly to break up the rosehips, leaving the seeds intact. Strain through muslin to remove all solids leaving a thin syrup containing the rosehip pulp.
Reduce the pulp mixture further to thicken the syrup or continue until a jam-like membrillo is formed
This is our favorite rosehip cocktail as the fruity rosehip syrup perfectly complements the floral Sussex Reserve white wine.
35ml Rosehip Syrup
75ml Nutbourne Sussex Reserve White Wine
35ml Chase GB Gin
Top with soda water
Garnish with slice of lime and candied rosehips
Add the syrup, wine, gin and ice to a cocktail shaker and mix well. Empty contents into a wine glass and top up with soda water. Add a slice of lime and candied rosehips before serving.
The Delicious Rosehip Spritz
Visit The Shed this Halloween and you will be in for a treat, with only a few tricks along the way!
Halloween at The Shed will be the perfect place to indulge your naughty side and taste some of the most mouth-watering Halloween themed dishes including Deviled Beef Heart, Smoked Green Sludge Soup, Raw venison and Black Gnocchi.
All these Halloween specials will be served alongside our seasoned favourites to guarantee a good night for all!
In honour of the start of the grouse season on 12th August The Shed will team up with The London Shooting Club to host an evening of glorious grouse.
The London Shooting Club will bring the first grouse of the season down from the Yorkshire moors on 12th August straight into The Shed’s kitchen. Due to many shoots distance from London, is very difficult to ensure that grouse arrives in London restaurants actually on the 12th August so guests are in for a real treat. On arrival, they will a selection of delicious mouthfuls including the rabbit cutlet, pigeon dipper and mushroom marmite. Visitors will be invited to listen to an introduction and explanation about shooting grouse by London Shooting Club co-founder, Steve Jones, followed by a sumptuous three-course meal.
The mouthwatering menu will feature all things game, with dishes such as pigeon dippers, venison cigars and, of course, the glorious roasted grouse. If guests are still ‘game’ they can then choose from three signature Shed desserts on offer including, the wild plum with spelt barley, golden syrup sponge and crème fraîche. As diners finish their meals, recipes cards will be handed out showing how to cook the most glorious of grouse – the perfect treat to take home.
Yet another fantastic Saturday Hoe Down has passed featuring the brilliant John Bull and the Bandits. The three-piece band played a selection of blues, covers, and foot stomping country and western.
The restaurant was in full swing serving our signature Sunshine Mary’s, which are made with Isle of Wight golden tomato juice as well as the ever popular Strawberry Bellini’s. Coupled with some great Shed dishes there couldn’t have been a better place to enjoy a sunny Saturday afternoon.
Do not fret if you missed Hoe Down this time! John Bull and the Bandits will be returning for the next two Saturdays on the 26th and the 2nd.
We are now offering our butcher’s table for groups of 10 or more with a reduced set menu price of only £25 per head. The Shed will be the best place in London to enjoy a few of our daily looseners, with some delicious Sussex produce and of course some foot stomping live music. So get a group of your mates together and come on down to The Shed this weekend!
If you want to find out more call us at 0207 229 4024 or email us email@example.com.
We are thrilled to announce that our ever-popular Nutty Brut has been awarded a Gold Medal by the IWSC. The delicious sparkling wine is hand made by the Gladwin Family at our vineyard in Nutbourne with a blend of Pinot Noir, Reichensteiner and Chardonnay. See the great tasting notes from the IWSC below:
“Pale golden bronze colour with good bubbles. The nose is evocative of walking through an English orchard – apples, pears, peaches and flowers. The palate is more profound, with delicious pastry and brioche notes, excellent acidic bite and autolytic characters. The finish is again late summer in England. A superb wine with a world class style.”
Enjoy a glass of Nutty on our Terrace to celebrate!
On a beautiful summers morning the residents of Palace Gardens Terrace where shocked to find something rather peculiar going on outside The Shed! The Queens own Blues and Royals cavalry where treated to delicious brunch with home cured bacon and rocket rolls, elderflower lemonade, and a small nip of Kingston Cider Brandy to get them on there way!
It wasn’t just the cavalrymen who enjoyed a good feed. The horses where also treated to some heritage carrots courtesy of Oliver Gladwin himself!
So next time you’re enjoying a ride in Notting Hill bring along your steed and we can treat them to the same service!
Celebrate the longest day of the year and official start to the summer with Afternoon Delight’s Summer Solstice Terrace party. On Saturday 21st June, a secret west London rooftop will be turned into a mini Stonehenge festival complete with stretch tent.
The Shed will dishing out drool-inducing BBQ grub with drinks fresher than Kanye’s kicks from the Stone Circle Cocktail Club. Put some hairs on your chest at the Hail to the Ale bar with a selection of craft beers from the Three Leg and Nene Valley breweries and create a look that would put Elton John to shame at the Pimp My Shades stall. As day turns to night, watch the sun set over the west with pagan rituals, DJs, and lots of man fire.
This is a limited capacity venue and there will be no tickets on the door so if you want to come, we’d advise you to book ahead. CLICK HERE FOR TICKETS
NB Ticket holders will be emailed the day before the event with the venue address.
The Shed is currently looking for a number of sous chefs to play a key role in our upcoming expansion. Candidates will require previous fine dinning experience as well as an enthusiastic, creative, hands on approach. Working with executive chef, Oliver Gladwin, the kitchen will be creating a seasonally changing British menu, using produce sourced from the Gladwins own farm in West Sussex. Successful candidates can expect to develop a huge array of skills including butchery, foraging, and curing, while helping to create an ever-expanding repertoire of delicious dishes.
If you feel that you are a suitable candidate and are interested in getting involved, please email us your CV to firstname.lastname@example.org
P.S. Country bumpkins or city slickers welcome – as long as you’re experienced, friendly and hard working!