The Leconfield, Petworth

The Leconfield, Petworth, West Sussex

Leconfield Restaurant

We have been going to the Leconfield restaurant in Petworth, West Sussex since it first opened several years ago.  There have been many developments since that first visit.  Changes in house manager, chefs and staff training have lead to a better and better dining experience. One significant factor has been guidance from Pascal Proyart, Head Chef at One-o-One, which many (myself included) rate as the best seafood restaurant in London.


So I was really looking forward to dinner there last night.  Initial booking by telephone was pleasant and friendly and this theme continued when we arrived and were greeted by the House Manager and our waitress for the evening.  To our surprise we were told that they now had a new Head Chef who had started just one week before.  Previously Head Chef at The Aubergine restaurant in Marlow, Tim O'Shea now joins the team at the Leconfield and first impressions are very good.

Smoked Haddock Vichyssoise

Tim has managed to create new menus already and there was a sumptuous range on offer on the a la carte menu.  Not all seafood of course, but notable items included Carlingford Rock Oysters, Squid and Octopus Pancha and Baked Dover Sole.  However, we opted for the set menu which offered 2 courses for £25 or 3 courses for £30.  

Smoked haddock, potato, confit hen's egg

To start I ordered the Vichyssoise with Poached Haddock and New Potato. Traditionally this is a thick soup made from leeks, onions, potato, cream and chicken stock but Tim put a wonderful seafood slant to it.  The haddock was braised in milk beforehand and the milky fish-stock was added to the leek and potato mix.  Pieces of the braised haddock and new potato, together with confit hens egg, were presented on the soup plate and the Vichyssoise was added at the table.  The result was a cool, refreshing, creamy (but not rich) soup with subtle fish flavours.

Salmon Canneloni

Main course was the Salmon Cannelloni with Braised Fennel and Vermouth Cream.  Half of the salmon was whipped with cream into a smooth mousse before adding to the remainder in the canneloni.  Delicately braised fennel, star anise and the bold vermouth cream completed this meal perfectly to provide a delicate balance of firm flavours. 

Rounding off with the British and French Cheese with Fig Chutney and Fennel Lavash we enjoyed a lovely evening at the Leconfield.  Full marks for food and service; can this place get any better ? 

Seafood at the Leconfield, Petworth

I have eaten dinner several times at the Leconfield, literally since the day it opened, and noticed a transition with time.  The service and general ambience has improved, as it needed to, but one aspect has remained constant throughout ....... the high quality of the food.  In my opinion the head chef, Stuart Dove, is a genius and consistently produces food that tastes and looks amazing. Sarah and I went for lunch (a first for us at the Leconfield) and enjoyed a few fish dishes. 


First up was my  applewood smoked mackerel pate with horseradish cream, cucumber and Avruga caviar salsa with cumin crackers.  Sarah had the Cognac flamed seafood bisque with sliced sour dough and Sussex churned butter.  Both were beautifully presented and had great flavour combinations.  The mackerel pate was smooth and well balanced with the salsa.  Bisque was well seasoned to provide flavours of the sea with a peppery finish.  Main course was crispy fried seabass and tiger prawn tagine with roasted red peppers, coriander couscous, butternut squash and almonds.  The seabass fillet was perfect with succulent flesh under crispy skin - not easy to get as good as this.  Again great flavour combinations with the prawns and couscous.

The only negative was the lack of customers.  It is a very pleasant space for lunch and really not that expensive for the quality of the food.  We had starters and mains from the Prixe-fixe menu at £16.50 each.  So ignore Rod Liddle (Times) and early reviews of this restaurant which were more about service than food.  The service has improved no end and the food is stunning.