Charcuterie is an artisan skill that has been handed down from generation to generation for centuries which is used to preserve meat long before refrigeration existed.
The British charcuterie movement has started to gain momentum in recent years and has gone from strength to strength.
With sharing platters featuring locally produced charcuterie as an option on restaurant menus such as Badgers in Petworth. A restaurant that takes pride in using fresh local produce, as well as specialising in fresh fish from the local South coast markets.
They also regularly offer BBQs, paellas or a rotisserie outside in summer with relaxing views over the River Rother from their terrace.
East Wittering is home to one of the best pie shops to be found on the South Coast
A S Wallace Family Butchers homemade artisan meat pies are hard to beat.
Their pork pies and sausage rolls are crunchy, tasty, homemade and delicious.
Made by butchers who still butcher the way it used to be done and who want their clients to notice the difference.
One of those special places that are only known to a few.
The Eternal Baker is not a tearoom you are going to find easily. That is unless you have heard about it and are looking. A comfortably quaint tea room and coffee shop on site at the Eternal Maker.
They offer a light menu panini’s, bagels, toasted tea cakes and chunky toast. As well as a selection of cakes, loaf cakes and tray bakes.
The full English breakfast at the Riviera Cafe in Selsey is a hard one to beat.
The eggs are fresh, there is two of everything on a large plate and it’s well cooked.
On the whole breakfast menu’s in Chichester and surrounds are all much the same. Not that much variety, a bit dull. No fried bread as far as I am aware and an old favourite; French toast served with crispy bacon and marmalade is a rare find.
Whereas the fried slice is pretty much a standard option on the menus in the cafes in Selsey.
The Riviera also offer sliced ham with bubble and squeak, topped with poached eggs. A little bit different. One I enjoyed.
There is plenty of seating and the service is generally fast and efficient. It’s a bit like a retro 60’s Diner with bench seats and tables tucked away in cubicles.