A menu inspired by the writings and recipes of Joyce MolynEUX

A menu inspired by the writings and recipes of Joyce Molyneux is the third instalment of the Menu Series at Water Lane. The third, and final chapter, in the series draws inspiration from British chef Joyce Molyneux, who was born in 1932, and was the first woman to receive a Michelin star at her restaurant The Carved Angel in Dartmouth, Devon, which she ran until her retirement in 1999. In her obituary The Good Food Guide described her as a legendary chef who led the way for women in restaurants; long before it became the norm, she championed local producers, fisherman and farmers. Writing in The Telegraph in 2003, Jan Moir wrote, “Joyce Molyneux was at the forefront of growth in modern British cooking.”

The Menu Series launched in January with recipes inspired by the works of Claudia Roden, followed by Simon Hopkinson.  

The Summer terrace at Water Lane will reopen on 3rd May, weather permitting.

The Joyce Molyneux Menu

Two Courses £27 (starter & main or main & pudding)

Three courses £32 (starter, main & pudding)

Lunch

12.30 pm - 3.00 pm

Nibbles

Garlic and parsley flatbread (VE) £5

Water Lane Garden Pickles (VE) £4

Gordal Olives (VE) £3

Salsify straws and aioli £6 

To start

Violette Artichokes & hazelnut vinaigrette

Mussel, spinach and crispy shallots

Chicken, citrus, salad cream and crumbs 

Followed by

Wild garlic gnocchi, pine nuts and golden raisin

Rolled pork belly, purple sprouting broccoli and tapenade

Mackerel with fennel, mint and chilli salad 

Sides

Pink fir, caramelised onions and Winnie’s Wheel

Garden leaves dressed with garden herb dressing (VE) 

To finish

Saffron and honey creme brûlée

Chocolate mousse with brick wafer

Baked goats’ cheese with Water Lane chutney & polenta crackers

About Water Lane
Water Lane is a walled garden with a vinery and Victorian glasshouses on the Kent and Sussex borders. A long-term project, the site is being sympathetically transformed into a working kitchen garden with vegetable beds, cut flowers, restored vinery, outside spaces and a pavilion for dining and events.

During the Winter months the restaurant is in the heated Carnation glasshouse. In the summer, it moves to the outside terrace, overlooking the vegetable and flower beds. The menu at Water Lane reflects its sense of place in the English countryside with a short and often-changing seasonal menu by head chef Jed Wrobel. Much of the restaurant produce is grown in Water Lane’s vegetable beds or sourced from organic and biodynamic farms. Meat is from pasture raised herds and day boat fish is from nearby Hastings and Rye.