✨⚡️ TERN 2.0 ⚡️✨
Tasting menus from @johnnystanfordchef upstairs, a cocktail bar downstairs**. Everything sourced from within the UK. The space we dreamed of built by and with people we love. A true celebration of independent culture. The restaurant they told us was impossible.
Book now on our website 🔗
Thank you to @forkthisstudio for this incredible reel! It’s such a delightful to see our vision through someone else’s eyes.
** The Basement will be open for walk-ins but we are limiting covers for our bar in the first weeks of opening to manage our team’s capacity (and the potential for overwhelm!) whilst we adjust to our new normal. The bar will remain as normal for our restaurant guests who are also welcome to enjoy the space before or after dinner.
#independentrestaurant #sussexfoodies #britishproduce #worthing #seasonality #worthingfoodanddrink #finedininglovers #britishfarming
This is our bread and butter. Quite literally.
Independent hospitality only exists in step with our guests, our supporters, our friends and our community.
Share this with us - book now via the 🔗 or direct to [email protected]
What 7 courses and pairing looks like this May…
All sourced from within the British Isles. Come and find out what zero impact is all about.
Book via 🔗
[email protected]
Worthing deserves more places where people actually gather properly ✊
So we’re doing it again!
👉 Basement Social returns this Thursday from 7pm with drinks, music, art and 10% off the bar all evening.
Come after work. Come after dinner. Come because your group chat can never decide where to go.
No tickets. No pressure.
Just a really good room full of really good people ⚡️
Did we mention we have tables out the front?! They’re hard to miss!
The Basement is open all day from 12:30 on Thursday. If you’ve been curious about what we do, come and check us out with cocktails in the sunshine!
Back at @ternrestaurant with @johnnystanfordchef who plated up this fresh venison tartare dish.
Venison loin is finely tartared and dressed with charcoal oil and chopped chives, alongside a rich hay oil mayonnaise, pickled fennel and foraged garlic flowers.
Finished with Evogro-grown buckler sorrel for citrus, nasturtium leaves and earthy yarrow.
Clean flavours with smoky, peppery and citrusy notes.
#FineDining #Sustainability #EvogroCooks #Hospitality
