The Kitchen

Our kitchen is headed by Chef Director Andrew Carter, who, along with his team, have been cooking up unpretentious, quality food since 1991. Our chef’s secret ingredient is consistency – and we don’t mean in the sauces – with customers returning time and time again to enjoy another quality dining experience. Attention to detail is another secret, along with passion for the very best ingredients. Black pudding is shipped in weekly from Rungis market, Paris. Famed for its strong fish and shellfish offering, excellent cheese selection and delicious desserts Sous le Nez is definitely worth a visit!