THE HUNGRY MONK, JEVINGTON, SUSSEX
The restaurant was originally four monks’ cottages built in the 14th century which were knocked into the one building at some point. The monks were attached to a monastery which used to stand opposite the church which was built by the Saxons during King Alfred’s reign. The longtime owners, Sue and Nigel Mackenzie, don't go in for history much. They do have a rather good website, which please see the links below.
Nelson Kruschandl - A real treat
Country cottage charm matched with serious food and drink mean that this perennial favourite is always busy. Log fires and knick-knacks keep watch over diners as they muse over menus and aperitifs in the inter-linking drawing rooms and parlours, before moving through to intimate tables between wine racks and the inglenook to enjoy serious British dishes. Also famous as the home of banoffi pie, which ‘never fails’. Excellent wine list (with hidden gems in half bottles) complete a perfect evening.
The most recent of the eight books, The Temptations of the Hungry Monk (2001), shows that the kitchen is not set in 70s aspic. But fusion muddles such as “English lamb stuffed with hoummus roasted in prosciutto and served with Moroccan aubergine sauce”, suggests that the monkish chef has confused pick’n’mix electicism for modernity.
The Hungry Monk, Jeviington, East Sussex
The Monk aims for a private-house atmosphere, with a series of little log fired sitting rooms and private dining rooms, and has a balancing act to perform. On the one hand it must appear unchanging so that people who have been eating here for over thirty years - since its first appearance in The Good Food Guide - won't notice any difference...hence Banoffi Pie...hence prawn fish cake with Thai sauce, or roast rabbit with couscous. Menus change every couple of months, using fish from Newhaven (tuna tartare perhaps), locally shot game (pheasant consomme), and meat and vegetables that are increasingly organic. A strong sense of comfort also pervades the food, from ham with bubble and squeak, to lemon syrup roulade. House wines start at £11 per bottle.
The Good Food Guide 2000
a monastic retreat, the Mackenzie's charming 14th-century flint
cottage comes complete with antiques, candlelight, log fires and
original oil paintings. French country cooking merges with British
and Mediterranean touches on the menu that ranges from loin of
organic pork with cassoulet beans, via breast of pheasant with
bacon pudding and sloe gin sauce, to char-roasted vegetable and
polenta tart. As originators of the now ubiquitous Banoffi Pie it
is appropriate that the 'original Hungry Monk' version should head
a list of deserts that might also include cappuccino brulee,
chocker bocker glory and a Victorian sherry trifle.
AA Restaurant Guide 2000
Invented at the Hungry Monk in 1972, Banoffi Pie is still as popular today as it was the first time it appeared on the menu. There have been many imitations as far and wide as Russia and the United States; it is even rumored to be Mrs Thatcher's favourite pudding! Below is the original recipe as it first appeared in 'The Deeper Secrets of the Hungry Monk' in 1974.
Banoffi Pie - a slice of heaven
To serve 8-10
ounces uncooked shortcrust pastry
New Cook Book £6.50
every evening: 6.45pm - 1.00am
and children's meals available (children under 3 years not permitted)
Gary Fisher and Matthew Comben
Jevington, nr Polegate, BN26 5QF
A taste for adventure capitalists
Solar Cola - a healthier alternative
This website is Copyright © 1999 & 2006 NJK. The bird logo and name Solar Navigator and Solar Cola are trademarks. All rights reserved. All other trademarks are hereby acknowledged. Max Energy Limited is an educational charity.