A full table at Wild Flor, Hove (picture Roarke Pearce)
New head chef Chris Trundle has joined the original Wild Flor team. Chris boasts an incredible CV, having held head chef positions at the Michelin-starred Manfred’s in Copenhagen and Lyle’s in London. His style of food favours honest and uncomplicated dishes using hyper-seasonal ingredients that makes people happy, using classic cookery techniques.
Late August dishes on Chris’ new menu include sweetcorn soup and nduja focaccia; Rebel Jambon Noix, pink peppercorn and peach; salt cod brandade, marjoram and tomato; hake, braised courgette, aioli and chorizo; roast chicken, braised runner beans and salad cream; pommes anna with lemon and black pepper aioli and for pudding, gooseberry and rose fool; Bakewell tart and crème fraiche; apricot jellies; chocolate and sherry truffles or a plate of fine British cheeses.
The wine list is short with intelligent and interesting choices with lesser known varieties sitting alongside the finest examples of grapes and blends from around the world. Where the list stands out is providing elegance and diversity and aged wines at good value such as Pinot Noir 'Dundee Hills’ from the Willamette Valley; Savagnin ‘Sous Voile’ by Daniel Dugois in the Arbois; Olga Raffault ‘Les Picasses’ 2009 or Bereche & Fils Brut Reserve.
On Sunday there is rare roast beef, horseradish and Yorkshire puddings; pistachio and brioche stuffed chicken; courgette and green tomato stuffed lamb saddle with a variety of sides to share including carrot purée, NamaYasai leaves, tomato salad, braised courgettes, greens and roast potatoes.
Wild Flor is a neighbourhood restaurant on Hove’s Church Road, serving classic British and European cooking alongside world-class wines. The menu has a strong focus on locally sourced and hyper-seasonal ingredients while a fantastic wine list mirrors the menu in balancing quality and value. With a beautifully pared back interior evoking the ambience of rustic French elegance, diners are as welcome to stop by for a plate of Ortiz anchovies, olives and almonds and a glass of Fino on the way home, as they are for three courses with paired wines and to stay past midnight.
For more information please contact Hannah at The Dining Room on 07730 039361 or hannah@thediningroompr.co.uk