On Sunday 5th November, Port will welcome their first Guest Chef.
Sussex based Loic Williams will be serving up mouth-watering Sunday Roasts and
dishing up a delicious Christmas Menu.

The menu calls on the best of Sussex and local surrounds produce with Sussex wagyu
rump of beef headlining the menu. Making a star appearance is the original The
Hungry Munk banoffee pie, a recipe created by Loic Williams parents in the
Seventies and now available for all to enjoy at Port.
As Loic Williams reflects:
“Growing up, I didn’t have the ‘ordinary childhood’ and teen years. My memories are
adorned in working at my parents’ restaurant – The Hungry Monk.
Throughout my journey there, Rosettes were awarded, and at one time, the
restaurant was voted as one of the top 100 places to dine in the UK. I’ve worked at a
lot of restaurants since, however, there has never been that magic anywhere else.
Everyday after school I wouldn’t go to my house, I would go to the restaurant – my
second home, to make banoffee pies, sauces and peel potatoes…this is where it all
started for me and where I learnt my passion for food.
And so, I’m excited to be bringing my memories of The Hungry Monk to Port Hotel.
I am looking forward to the collaboration, serving the best of what
our local area has to offer.”
“We’re excited to launch our first guest chef residency on 5th November with a bang!
Loic Williams encapsulates what we love to see in chefs – he’s passionate about local
produce, has exemplary standards, and loves bringing people together over food.
It’s in his blood. We can’t wait to see what he serves up at Port
throughout our Winter season.”
Peter Cadwallader, Co-Founder, Port Hotel
Sunday Roasts – Available noon-5pm from 5th November, throughout Winter.
Christmas Menu – Available from November. Lunch and Dinner.
Group bookings, for 10 people or more.