Pub owner turns bake house into Champagne & seafood bar

Former Ritz Executive Head Chef Giles Thompson has opened a Champagne and seafood bar next to his West Sussex pub The Earl of March.

Thompson, whose pub​ opened near Chichester a year ago, has transformed the building`s old bake house into the Champagne and Seafood Shack for the summer months.

The bar will serve specially selected Champagnes and wines with locally sourced fish and seafood, including Gary and Sue Poston`s Selsey crab and lobster and smoked salmon from Spings Smokery in Henfield.

"The Postons traditionally hand pick the crab, dress them and deliver them personally to the kitchen," said Thompson: "Plump, juicy Colchester rock oysters equally chosen for their outstanding quality. The only invaders to our indigenous seafood are Nordic prawns."

The Seafood Shack will be open until mid-September before being turned into a private dining room for shoots, parties and meetings for up to 12.

Thompson`s neighbouring pub specializes in seafood and local game and focuses on dishes using fresh, local, wild and organic produce.