Newsletter & Festive Opening Times

Welcome to our Christmas Newsletter.

Just a couple of updates which some may find of interest, we are having a new roof over the bar area, new facade and creation of two brand new river facing rooms; using only the finest locally sourced builders and scaffolders. Here are a few photos, but it’s business as usual inside.

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Football Sponsorship

The Saracens Head Inn are proud to continue our kit sponsorship two Ross junior football teams; Ross Under 9 Colts and Ross Under 17′s.

Ross Under 9 Colts
Ross Under 9 Colts

New Food Photos

We serve food seven days a week, lunchtimes and evenings and have recently commissioned Jack Spicer Adams to take some photos of our chef’s latest offerings.

Slow-braised Welsh Flat Beef Rib with pomme puree, stockpot carrots, and caramelised shallots with herb jus.
Slow-braised Welsh Flat Beef Rib with pomme puree, stockpot carrots, and caramelised shallots with herb jus.

Christmas and New Year period Opening Times

Open as usual until Friday 23rd of December.

Saturday December 24th Christmas Eve, open until 4.00pm, food served until 2.30pm.

Christmas Day closed all day.

Boxing Day Monday 26th of December until Thursday the 5th of January 2017, including New Years Eve and New Years Day, open until 4.00pm food served until 3.00pm.

Friday January 6th 2017 onward, open as usual.

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WE WISH ALL OUR CUSTOMERS AND FRIENDS A VERY MERRY CHRISTMAS AND A HAPPY NEW YEAR!

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Dining at The Saracens Head Inn

Here are a few pictures of some of our latest food offerings, created by Executive Chef Michael Fowler and Head Chef Richard Weare.

We serve food seven days a week, lunchtimes and evenings.

*Photos by Jack Spicer Adams

Slow-braised Welsh Flat Beef Rib with pomme puree, stockpot carrots, and caramelised shallots with herb jus.
Slow-braised Welsh Flat Beef Rib with pomme puree, stockpot carrots, and caramelised shallots with herb jus.
Saffron Risotto with sared red mullet and salsa verde.
Saffron Risotto with sared red mullet and salsa verde.
Confit Duck Leg Cassoulet, fondant potato, Trealy Farm sausage, mixed bean and pancetta cassoulet, air dried ham.
Confit Duck Leg Cassoulet, fondant potato, Trealy Farm sausage, mixed bean and pancetta cassoulet, air dried ham.
Confit Butternut Squash, Spinach, and Ricotta Wellington, orange and star anaise, heirloom carrots, butternut puree, and carrot emulsion.
Confit Butternut Squash, Spinach, and Ricotta Wellington, orange and star anaise, heirloom carrots, butternut puree, and carrot emulsion.
Local Baby Beetroot Tarte Tatin with cave-aged Sussex Cross goats cheese, radish, beetroot salad and balsamic reduction.
Local Baby Beetroot Tarte Tatin with cave-aged Sussex Cross goats cheese, radish, beetroot salad and balsamic reduction.
Huntsham Farm Longhorn Beef burger in a sour dough and bricoche bun, with cheese, homemade burger relish, beef tomato and celeriac remoulade.
Huntsham Farm Longhorn Beef burger in a sour dough and bricoche bun, with cheese, homemade burger relish, beef tomato and celeriac remoulade.
Marathon - Peanut butter cremeux, chocolate gel, peanut crumble, peanut tuille with salted caramel ice cream.
Marathon – Peanut butter cremeux, chocolate gel, peanut crumble, peanut tuille with salted caramel ice cream.
Lemon Tart - Homemade raspberry sorbet, meringue and lemon curd (baked to order).
Lemon Tart – Homemade raspberry sorbet, meringue and lemon curd (baked to order).

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