Debut publican reopens The Ship Bishops Sutton

A first-time publican has opened the doors to her debut venture, partnering up with a Michelin-starred chef in the process.

The Ship Bishops Sutton opened on Tuesday 19th August with operator Kelly Shaw at the helm and Tristan Lee, formerly chef-owner of Restaurant Tristan in Horsham, in the kitchen. 

The pub is focusing on seasonal dining, organic and biodynamic wines, and design-led interiors that honour its 16th-century foundations.

"I wanted The Ship to feel timeless, grounded and deeply human," says Shaw, whose career spans global cybersecurity and interior design. "It’s not about chasing trends, but about creating a place people instinctively feel comfortable in. Somewhere with soul."

What's going on in the kitchen?

After a two-year sabbatical, Lee returns to the stove with his role at The Ship. Menus are deliberately short and constantly evolving, led by what is at its best, whether that’s locally farmed heritage carrots, watercress, trout from Hampshire waters, or cherries from the orchard next door.

Sample dishes include Pork Belly Scratchings with mushroom ketchup; Spiced Monkfish with pakora; Pork Schnitzel with samphire and fennel remoulade; Trout with roasted shallots, bacon and watercress; and Beetroot Tarte with ricotta and cherries.

The wine list, curated by Shaw, champions organic and biodynamic bottles from small-scale producers. 

"Better wine, better planet, better drinking," she says. "These bottles feel alive. At The Ship, we think wine should be more than just a drink. It should tell a story of the land, the vines and the hands that made it. That’s why we’re big fans of organic and biodynamic wines, they taste amazing and they’re made the right way.

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