Introducing Johnny Stanford at AG's
Your gastronomic journey starts here...
We are delighted that AG's is open once again in time to celebrate the abundance of the autumn. Leading the brigade is Johnny Stanford, our new Head Chef who brings over 12 years' of experience in Michelin-starred kitchens to AG's. Discover Johnny's culinary philosophy, menu and dishes below and begin your gastronomic journey with us.
AG's is open for dinners on Thursday to Sunday and for lunches on Sundays. To celebrate the sense of occasion that a meal in AG's brings, we encourage guests to dress smartly (no sportswear please).
Johnny Stanford at AG's
Our Head Chef Johnny Stanford joined the AG's brigade in September 2020, bringing with him a wealth of experience in Michelin-starred kitchens. Johnny began his career in Manchester working with Paul Kitching at his acclaimed restaurant Juniper in Altrincham, before heading to Edinburgh with Paul to open 21212 which ultimately achieved a Michelin star.
In 2012 Johnny moved to Sussex, working as Matt Gillan's Sous Chef at South Lodge before taking the reins at the Brighton restaurant Pascere as Head Chef. Johnny has developed a unique cooking style with using produce in the peak of its seasonality his signature. Celebrating the Sussex countryside and the glorious artisan producers of the region, Johnny is excited and driven to create an experience like no other at AG's that is sure to delight and surprise guests in equal measure.
Executive Head Chef of Alexander House Darrel Wilde knew Johnny would be a perfect fit for the fine dining restaurant from the off, and we can't wait to see (and taste!) what's in store.
The 10-course experience Johnny has developed is captivating, with produce singing of the season and complex arrangements that bear the faintest whisper of nostalgia, presented with creative brilliance. Described by Tom Parker-Bowles as "cooking that, at best, can stand shoulder to shoulder with the country’s best,", discover what the tasting experience below that AG's proudly reopens with.
Please note, that as Johnny's style is to use produce only in the peak of its season, the menu will change frequently and the below is an example of the delights to come.
In line with the Government's 10pm closure of restaurants and bars, we are offering our 10-course tasting experience at either 6pm or 6.30pm, Thursday - Sunday evenings.
Sunday Lunch, which children are welcome to attend, is available from midday until 2.30pm.
We recommend booking in advance which you can do online or by contacting us.
Discover Johnny's "no messing brilliance," in the words of Marina O'Loughlin and book in below.
Even in these uncertain times, no milestone or moment need go unmarked. For groups of up to 6 guests we are delighted to offer the Asquith Suite, one of our splendid drawing rooms, to take Johnny's tasting journey in and share the experience with each other. To book, simply select 6 guests below - room hire for the Asquith Suite is with our compliments when dining from the tasting journey.