We are open for eating inside and outside but with a slightly different layout and reduced internal seating. We take our Covid safety seriously
so there is plenty of space between all seating with increased sanitising of all condiments, seating and surfaces after every use.
We ask that you please sanitise on arrival and feel free any any other point. Please use our track and trace system when dining in, all details are securely
stored and unseen by anyone other than yourselves. Unfortunately due to limited furniture storage our toilet is not currently open.
FRESH VEGETABLES & PRODUCE
With the current economic situation V&H have diversified to offer our fabulous produce to cook with and enjoy at home.
Farm fresh VEGETABLE BOXES and LOCAL PRODUCE loving made by our independent suppliers for collection.
REAL PATISSERIE and FLOURPOT BREAD, including GLUTEN FREE. ENGLISH MUFFINS, WESTDENE SAUSAGES & BACON, BUTTER,
ROASTED COFFEE, delicious FRESH FREE RANGE EGGS, CHEDDAR, VEGAN & GLUTEN FREE CAKES and our SPICY BAKED BEANS.
EMAIL ORDERS to vhcafeorders@gmail.com
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Verity and Harry have well over thirty years combined experience in the catering and hospitality industry. Verity has owned several successful pubs in Sussex, a restaurant and a boutique hotel acquiring an astute knowledge on how to run a thriving business along the way.
Harry grew up in rural West Berkshire and has forever had a connection with the land and small-scale agriculture, working on surrounding farms, hunting, foraging and being caught poaching by the local game or riverkeepers! READ MORE
At V&H Café we are committed to supporting small, local, high end producers of all things to do with food and drink. We believe that eating locally, seasonally and diversely is good for business, our community, health, wellbeing and the planet. Our philosophy is of no detriment to the quality of food we serve.
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We work closely with dozens of local, small– scale, high welfare, ethical suppliers. V&H believe that in turn this improves the accessibility and availability of such produce, creating more of a demand and also educating our community in the benefits of quality, seasonal produce.
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