Tucked away on a roadside in Nottinghill is not much more than, well, a shed. What caught my eye was the beautiful, cosy garden patio covered in fairy lights and foliage in front of the building. It looked like a tiny house in Italy until i took a closer look and realised there was a menu on the wall, and a damn good one at that.
This was a one off in terms of how our usual dinner plans go. We had never heard of The Shed, we hadn’t been recommended to go there and we hadn’t read any reviews about it. So it was a pleasant surprise, once we’d finished a good 8 sharing plates of mind blowing food, to find gushing reviews of it online when we got home. A very happy coincidence, and perhaps the most successful impulsive dinner choice I’ve ever made.
Inside, the atmosphere was intimate and cosy, and as it was a Saturday, it was humming with hungry locals. They all obviously knew what to expect because there was a sense of excitement among the place. We, on the other hand, had to be talked through the procedure and then wait patiently, half expecting to be disappointed.
The menu is divided into Mouthfuls, Slow cooking and Fast cooking. Each heading is quite self explanatory, but this was a new breakdown of food for us, so it took us a while to order. They recommend that you share each plate, which is small, or order more than one per person if your companion is not a sharer. We ordered 6 to begin with, between two of us, and got stuck in to each dish as and when they arrived, tasting each unique, flavoursome dish and salivating over them together. Each dish was different which kept our tastebuds amused and satisfied, but also seemed to send them into overdrive, as we ended up ordering two additional plates. We couldn’t stop.
The dishes were controversial combinations of amazing ingredients, including chorizo puree on giant asparagus, and cured pollock with lemon mayonnaise and marigold. The fantastic menu changes daily and is made up of Sussex produce sourced from the owners’ youngest brother (whose roots are firmly planted in Nutbourne, as a farmer) and other local suppliers. “Growing, foraging, great cooking and great company have always been the order of the day, and this ethos has been brought to life at The Shed”; by three extremely talented brothers.
"RESERVATIONS AND WALK-INS ARE WELCOME AT THE SHED, SO LONG AS YOU’RE READY TO ROLL UP YOUR SLEEVES, JUMP ON THE COMBINE HARVESTER AND GET STUCK INTO SOME HARDY EATING, DRINKING AND MEMORY MAKING".
Well, that just about sums it up.