The Leconfield, Petworth

The Leconfield, Petworth, West Sussex

Leconfield Restaurant

We have been going to the Leconfield restaurant in Petworth, West Sussex since it first opened several years ago.  There have been many developments since that first visit.  Changes in house manager, chefs and staff training have lead to a better and better dining experience. One significant factor has been guidance from Pascal Proyart, Head Chef at One-o-One, which many (myself included) rate as the best seafood restaurant in London.


So I was really looking forward to dinner there last night.  Initial booking by telephone was pleasant and friendly and this theme continued when we arrived and were greeted by the House Manager and our waitress for the evening.  To our surprise we were told that they now had a new Head Chef who had started just one week before.  Previously Head Chef at The Aubergine restaurant in Marlow, Tim O'Shea now joins the team at the Leconfield and first impressions are very good.

Smoked Haddock Vichyssoise

Tim has managed to create new menus already and there was a sumptuous range on offer on the a la carte menu.  Not all seafood of course, but notable items included Carlingford Rock Oysters, Squid and Octopus Pancha and Baked Dover Sole.  However, we opted for the set menu which offered 2 courses for £25 or 3 courses for £30.  

Smoked haddock, potato, confit hen's egg

To start I ordered the Vichyssoise with Poached Haddock and New Potato. Traditionally this is a thick soup made from leeks, onions, potato, cream and chicken stock but Tim put a wonderful seafood slant to it.  The haddock was braised in milk beforehand and the milky fish-stock was added to the leek and potato mix.  Pieces of the braised haddock and new potato, together with confit hens egg, were presented on the soup plate and the Vichyssoise was added at the table.  The result was a cool, refreshing, creamy (but not rich) soup with subtle fish flavours.

Salmon Canneloni

Main course was the Salmon Cannelloni with Braised Fennel and Vermouth Cream.  Half of the salmon was whipped with cream into a smooth mousse before adding to the remainder in the canneloni.  Delicately braised fennel, star anise and the bold vermouth cream completed this meal perfectly to provide a delicate balance of firm flavours. 

Rounding off with the British and French Cheese with Fig Chutney and Fennel Lavash we enjoyed a lovely evening at the Leconfield.  Full marks for food and service; can this place get any better ?