10 Years in 10 Dishes

This November, Fourth and Church celebrates its tenth year. It’s been quite a journey — from a deli and wine shop to a full-blown restaurant with an ever-evolving menu, an online wine business and many years of amazing events showcasing winemakers from around the world and some sensational food matches. To mark the occasion, I’ve chosen ten dishes that tell our story — each one representing a part of our evolution. These dishes will appear on the menu over the next few months

“Salt Beef Sandwich” Croquette, Russian Dressing

From the very beginning, we had a salt beef sandwich on the menu. One of our founding inspirations was the casual New York deli counters — their commitment to process, flavour, and generosity. We cured our beef brisket for ten days, made our own sauerkraut, and whisked up a punchy Russian dressing. It offered something new for Brighton at the time, and our salt beef sandwiches with horseradish and beetroot chrain quickly became local favourites.

We may have moved on from sandwiches, but we wanted to nod to our origins. This updated version takes all the flavours of that classic — an oozing Swiss cheese and salt beef croquette with sauerkraut inside, served with our signature Russian dressing. (And yes, we still brine the briskets for ten days.)

Hummus, Pomegranite baharat Braised Lamb Shoulder

When we first opened, either Paul or I would dash downstairs to heat up one of the few hot dishes on offer — usually while serving guests or washing up at the same time. Those early dishes were all about slow-cooked comfort and deep, rich flavours.

One of our favourites was the braised lamb shoulder, cooked gently with our house-made baharat spices and pomegranate molasses. For our tenth year, it returns — served over creamy hummus, brightened with mint and pomegranate seeds.

That Levantine influence has stayed with us — it’s a flavour profile that marries beautifully with European ingredients and techniques. I can’t wait to see this one back on the menu.

Cauliflower Vadouvan, Caper raisin, cured egg yolks

Vadouvan is a spice mix we’ve used in many ways over the years. It builds umami through slow-cooked, caramelised onions and garlic combined with fragrant spices, then gently dried over several days. Originating from the French colonial influence in the Puducherry region of India, it’s complex, aromatic, and deeply satisfying.

One of our most requested early dishes featured shaved raw cauliflower and flaked almonds with caper and raisin dressing — the perfect counterpoint to a rich, caramelised cauliflower and vadouvan purée. It’s topped with salted dried egg yolk for depth and texture. A dish that balances freshness and richness — and it’s completely plant-based.

Beetroot Cured Salmon, Pickled Apple and Kohlrabi, Everything Spice

Cured fish has been a constant since day one. The inspiration came from a trip in the early 2000s to Russ & Daughters in New York — a true temple of smoked fish.

Our version features ruby-red beetroot-cured salmon sprinkled with our house “everything spice” — a blend inspired by everything bagels. It adds texture, aroma, and a nostalgic nod to the delis that helped shape our beginnings.

Gochujang Fried Chicken, kimchi remoulade

Since we opened, we’ve always had bold, intensely flavoured snacks to pair with aperitivo drinks. One enduring favourite is our fried chicken — coated in a sauce that blends the best of Buffalo and Korean gochujang traditions.

The fermented chilli depth of gochujang combines beautifully with brown butter, creating a sticky, spicy, umami-rich glaze. We serve it with kimchi remoulade for extra punch.

Confit Leeks, Jerusalem Artichoke Vinaigrette, Hazelnuts, Candied Lemon

This is a dish that has stood the test of time. We confit leeks in oil made from their own trimmings — a no-waste process that intensifies the flavour of the vegetable.

It’s entirely plant-based, with a creamy tofu and hazelnut sauce enriched with hazelnut oil. Miso-coated hazelnuts, a bright Jerusalem artichoke vinaigrette, and candied lemon zest bring balance, texture, and vibrancy to the plate.

Market Fish, Smoked Cod’s Roe Dahl, Kohlrabi Bhaji

We’ve always tried to give dishes a British Fourth and Church perspective — whether through using local ingredients with global techniques or a simple twist of spice and inspiration.

Here, smoked cod’s roe brings a smoky, savoury richness to a daal — definitely not traditional, but wonderfully flavourful. Alongside it, a kohlrabi bhaji that’s crisp and lacy, somewhere between a fritter and a tortilla de camarones.

Pan-Roasted Hogget Rump, Migliaccio Black Pudding

As we’ve grown, we’ve become more ingredient-led, forming close relationships with exceptional suppliers. Our butcher, Udale, provides us with beautiful Cumbrian hogget — year-old lamb with exceptional depth of flavour.

The dish is simple but precise. Our house-made Migliaccio, an Italian-inspired black pudding, is flavoured with spices, Lardo di Colonnata, and a touch of dark chocolate for richness and complexity.

Chestnut Ham, Figs, Pickled Walnut and Fig Leaf Salsa

Some dishes are about letting the ingredients speak for themselves. This one features chestnut-fed ham from Galicia — a delicious alternative to Jamón Ibérico, slightly lighter but wonderfully nutty and complex.

We serve it with figs glazed in vinegar infused with fig leaves from my tree in Shoreham. Fig leaves have an intensely aromatic quality, reminiscent of ripe fruit — a perfect match for the ham’s subtle sweetness.

Honey Affogato

We’ve always had an affogato on the menu — a simple, elegant way to finish a meal and show off dessert wines. It’s the perfect bridge between coffee and dessert.

For our anniversary year, we’re serving a honey, orange, and cardamom ice cream, which pairs beautifully with a glass of Moscatel sherry on the side.

Ten years on, these dishes tell our story — from our deli roots to our current home as a restaurant that celebrates flavour, craft, and connection. We can’t wait to share them with you.