Isca brings the bounty of Borde Hill garden to the plate. Everything we do is rooted in the Sussex terroir and inspired by our surroundings, from how we grow and source ingredients to a menu that captures the flavours of every season. The restaurant sings the song, the seasons call the tune.

The glasshouse dining room overlooks our Walled Garden of ‘edimental’ plants, from which Executive Chef Jack Hazell and Head Chef Philip McEnaney take inspiration, along with biodynamic fruit and vegetables from our very own Market Garden and the best meat, fish and seafood from nearby producers. 

Sussex shapeshifts as the year evolves and so does its produce. To reflect this, our menu changes completely at every solstice and equinox. We always consider the whole ingredient – from root-to-tip and from nose-to-tail – because we believe that every part of a plant or beast is a delicacy in the making. 

Our drinks are also made in tune with nature, with kombuchas, shrubs, teas and cocktails which put flowers and fruits from the garden to work, including our signature magnolia margarita. The low-intervention wine list is organised not by country but the environment in which wines are made – maritime, river, mountain, plateau – including some from our neighbouring vineyards here in Sussex.

This is joyful dining, one season at a time.

Lunch
Thursday to Saturday: Midday - 2.30pm
Sunday: Midday - 3.30pm

Dinner
Wednesday to Saturday: 5.30pm - 9pm
Guests are welcome for drinks from 5pm

We are closed on Monday and Tuesday.

Restaurant Isca

Org chart

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Offices

Restaurant Isca

Org chart

Teams

Offices

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