Steven's Bar
Welcome to Stu's Shack. Set in the grounds of the historic Sutch Manor, “Stu's Shack - Bar & Grill”, containing Steven's Bar, provides world class cuisine and beverages. The original site was used as a breeding coop for Lord Fitzroy Albermarle's prize winning Indonesian Ayam Cemani chickens.
In 1832 the site was transformed into a maturation room for Albemarle's Pear Cider and the distinctive smell of pear still permeates the wooden structure.
The building went out of use in 1908 following a small fire in the East Wing causing a leak. The damage was repaired shortly before the outbreak of the Great War. This was the first time the building was used for refreshment and just in the nick of time to salute our boys' bravery in the face of the sour Krauts.
In 2008 the building went through a major renovation. The years of use as an active breeding coup, maturation room and establishment for purveyors of cheap wine had left the original building in a sorry state. The main beam holding the roof was replaced with a composite tri-polymer, and the wooden facias renewed.
Prize Winning Grub
In 2011 “Stu's Shack - Bar & Grill” won the prestigious Anton Du Beke Gold Star for excellence in the field of wooden structured catering.
The shack continues to serve visitors to Historic Sutch Manor. The wine cellar has been carefully assembled over many years by enophile Hardy Rodenstock, before his untimely demise in 2018. He is still deeply missed.
A carefully selected menu of oustanding craft and microbrew beer can be found. We are most proud of our large collection of Fosters Export.
Our Products
The cuisine at Stu's Shack is inspired by Fernad Point, founder of modern French cuisine. Point died in March, 1955 but his inspiration has lived on. Current Head Chef, Toussaint Favager has created a number of bespoke French dishes for all at Stu's Shack to enjoy.
Toussaint has won the Craft Guild of Chefs in 2019 with his inspired "starch tuber drenched in evaporating triglycerides". Other Point influenced dishes include Toussaint's 2013 "cylindrical dough topped in coagulated dairy protein" - using his trademark heat to make it warm.
“I hope you enjoy my menu. Fernad Point was such an enormous inspiration when coming up with the cuisine for Stu's Shack, Bar and Grill. I am eternally grateful to the owners for giving me this opportunity and see how lucky I am to even be in England after Brexit. Merci”