On the former site of Limetree Kitchen, Fork is billed as a modern interpretation of a traditional neighbourhood restaurant and will serve a modern British menu that’s ‘innovative yet accessible’.
Falk spent a total of five years at Robin Gill’s influential Clapham restaurant before becoming executive chef at Wright & Bell, overseeing the food at brands including Whyte & Brown in Soho’s Kingly Court.
His CV also includes stints at The Ledbury as well as D&D London’s Sauterelle and The Royal Exchange Grand Cafe, which were both run by Gill at the time.
Options at lunch include Trenchmore flank with salsa verde, smoked bone marrow and toasted milk bread; salad of British grains with tahini, fresh peas, celery and mint; and Oakfield farm sausage roll with house brown sauce.
Evening dishes include Stennington lamb rack and offal, wilted gem, anchovy and capers; young leeks, almond praline and lovage; and English strawberries, whipped yoghurt, elderflower and feuilletine.
The interior of Fork - which is located in a tightly-proportioned building on Station Street - features English oak clad walls, stools and tabletops, a stainless bar and kitchen, red quarry tiled flooring and vintage Vico Magistretti dining chairs.
“It’s been a long-held ambition to move out of London with my family and open my own restaurant. Fork will give me a chance to create dishes made from seasonal ingredients from the best growers and producers in East Sussex," he says.
“We have had a hugely positive response from the local community. People are now really wanting more places now to eat and drink together. Lewes is also renowned for its tradition of radicalism and independent spirit and this really works well with the ethos of Fork."
