Credit: James Moyle
Chef Adam Fisher Brings Elevated, Seasonal Cuisine to a New Gastropub and Fine Dining Venture
The Third Monkey, an independently-owned gastropub and fine dining restaurant, is set to open its doors in Farnham in mid-July. Under the creative direction of Executive Chef Adam Fisher, the restaurant will offer an ambitious, hyper-seasonal menu that combines elevated simplicity with a strong commitment to sustainability, zero waste practices, and the finest locally sourced British produce.
Adam Fisher, born in Ascot, brings a wealth of experience and creative flair to The Third Monkey. At just 34, he has already made an impact in the culinary world, having trained under Adam Smith at Coworth Park, served as Head Chef at Pennyhill Park Hotel, and worked with the German Embassy in Belgrave. A two-time finalist in the City & Guilds National Chef of the Year competition, Adam is known for his powerful, flavour-forward cooking and meticulous approach to reimagining classic dishes, which he has brought to The Third Monkey.
The opening menu showcases this ethos with a curated selection of refined British dishes. Small plates feature creative expressions such as Cornish crab crumpet with brown crab mayonnaise and lemon verbena, Surrey beef tartare with beef dripping confit egg yolk, and Chalk Stream trout marinated in kombu with wasabi, kohlrabi and apple. Larger plates continue this narrative with standout dishes like the 50-day dry-aged Surrey Farm ribeye with BBQ maitake, bone marrow bordelaise and beef dripping pressed potato, butter poached smoked halibut with curried mussel velouté and crispy hen’s egg, and BBQ Iberico pork loin served alongside confit belly and Mangalitza black pudding croquette. Classics are redefined through offerings like the Devonshire duck burger with Tunworth cheese and girolles, or a rich beef tongue and cheek pie served with mash and Guinness gravy.
Credit: James Moyle
For those sharing, options include a whole roast chicken served with crispy wings, a thigh pie and roast chicken hollandaise, a 900g T-bone steak with pulled short rib and bone marrow gravy, and whole baked lemon sole with brown shrimp and caper butter.
A robust plant-based offering ensures all guests are catered for, with thoughtful dishes such as wood-roasted stuffed courgette flower, aubergine schnitzel with tomato and onion chutney, and a Third Monkey plant-based burger with Cheez and hand-cut fries. Seasonal salads, tempura sprouting broccoli with lotus root crisps and Goma dressing, and creamy avocado-dressed Isle of Wight tomatoes round out a menu that balances indulgence with integrity.
Credit: James Moyle
Puddings range from the indulgent to the nostalgic. Monkey sticky toffee pudding with spiced rum and raisin, ‘baked Alaska’ ice cream, chocolate mousse with cocoa nib nougatine and malted koji ice cream, strawberry and cream millefeuille with Pimm’s sorbet, and a passionfruit brulée tart with raspberry offer diners a memorable end to the meal. Plant-based desserts are equally considered, with options such as the dark chocolate delice with raspberry sorbet and a strawberry and cream tart with Pimm’s sorbet.
Credit: James Moyle
The bar at The Third Monkey is more than just a place to enjoy a drink – it’s a central part of the experience. The ground floor gastropub serves a curated selection of craft beers, premium spirits, and a wine list that highlights both local and international producers. Upstairs, the cocktail bar offers a more elevated experience, with a seasonally changing menu of innovative, expertly crafted cocktails that pair seamlessly with the restaurant’s food offering. On weekends, the first-floor space transforms into a vibrant yet intimate late-night venue, with DJs playing sets creating a social atmosphere that carries through to the rooftop terrace during the summer months.
Credit: James Moyle
General Manager Charlie Francis states ‘with The Third Monkey, we wanted to create more than just a place to eat or drink – we’ve built a destination. The ground floor is a vibrant gastropub and bar that’s relaxed and welcoming, while upstairs offers something unexpected for the area: an architecturally striking restaurant, a seasonal cocktail bar, and a roof terrace with weekend DJs creating a laid-back, late-night atmosphere. It’s a space where elevated dining, great drinks, and music all come together under one roof!’
Located in the heart of Farnham, The Third Monkey opens mid-July, representing a first-of-its-kind concept for the area. With an on-site butchery, close relationships with local farmers, and a kitchen led by one of the UK’s most promising talents, The Third Monkey is poised to set a new standard for British dining in the region.
