Introducing Johnny Stanford at AG's
Your gastronomic journey starts here...
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 dinner from Thursday to Sunday and for lunch on a Sunday.
The dress code is smart casual.
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 offers.
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.
AG's is open for dinner Thursday - Sunday evenings from 6.30 - 8.30pm and for lunch on a Sunday from 12.30 - 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.
Book your experience below...