Fourth and Church

The story

Fourth and Church Hove: Modern British Dining by the Cellar

The kitchen and its methods

Located on Hove’s Church Road, Fourth and Church serves Modern British cooking as both a neighbourhood restaurant and an independent wine shop. Anna and Paul guide a kitchen that borrows preservation techniques from abroad to build deep umami layers in every plate. Sam Pryor manages the beverage program while the team sources seasonal ingredients from regional producers. This disciplined approach earned them a Good Food Guide recommendation for consistently thoughtful food.

Plates that balance salt and sweet

The Modern British kitchen shifts with availability but often features cured chalkstream trout dressed with saffron-pickled endive and blackcurrant leaf oil. Larger plates like Herdwick hogget rump arrive alongside goat’s curd and a basil dressing, while sea bass counters its mild flesh with fermented blueberries and seaweed gnocchi. Guests can also navigate the acclaimed set lunch between twenty-two and twenty-five pounds. Sweet finishes lean toward banana parfait or fennel-pollen panna cotta to round out the meal.

Bottles, bar seats and evening rituals

Shelves stacked floor to ceiling hold individually priced bottles chosen by a sharp palate for both everyday sipping and special occasions. Counter seating invites diners to watch the staff pour sherry or craft a weekly martini variation. Low tables near the window create a relaxed space for sharing charcuterie or plant-based nibbles during the four to six o’clock aperitivo hour. The wine-led environment encourages guests to buy a favourite bottle to take home after dinner.