Our ingredients

As we transition from the crisp chill of winter to the gentle warmth of summer, the arrival of spring brings forth a wonderful selection of new ingredients. With each passing day, daylight stretches longer into the evenings, casting a soft glow upon the plates of diners sat on our terrace.

Spring has sprung in the East Hill kitchen, and we have some wonderful new ingredients coming into season and onto our menus. Provenance is key to our supplier selection, ensuring we use the best British ingredients available. Below is some information on some of the teams current favourites.

Hake

Brixham, Devon

Harvested using time-honored line-catching techniques off the stunning shores of Brixham, hake is a stunning white fish and our preferred alternative to cod. In season between February to November, Chef Roshan’s choice of fillet makes an appearance on our main menu.

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