Restaurant
Some thoughts on food and cooking
At The Compass we give all of our time and consideration to planning and serving a seasonal, ethical and British produced menu. Our head chef is passionate about supporting English farmers and suppliers, that and offering good seasonal food to customers at a reasonable price. Our bar menu includes duck scotch eggs, black pudding sausage rolls, Welsh rarebit, and whitebait on toast all home made on the day. We bake our bread in house each day using flour from London’s last flour mill (family owned in Enfield). Our fish is from day boats launched in Colchester and our cheese from small dairies in Kent, Sussex and Gloucester. Also we have snails from Somerset, pork and beef from non-intensive reared cattle stocks. We love hot smoking our own fish, pickling, salting, hanging, curing and making as much of our menu ourselves as possible.
We also source lots of other English foods by picking, foraging and catching them; brown trout from The River Test, wild garlic picked each May bank holiday in Devon, Black Headed Gulls eggs from Hampshire (yes we do have a license) and mushrooms from The New Forest (we know some really good spots to find ceps, morels and trompette des mortes, and we are not telling anyone where they are).
