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Gravetye Manor

Vowels Lane
West Hoathly
RH19 4LJ
Tel: +44 (0) 1342 810567
Fax: +44 (0) 1342 810080


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In the Garden News

Cropping our kitchen garden is one of the biggest jobs at this time of year.  Vegetable harvesting can be kept at a fairly steady demand throughout the season, with carefully planned sowings giving us a regular weekly harvest.  This gives us a ready flow of crops to supply the daily needs of our restaurant and should never overwhelm chef or gardener.  But at this time of year, when our fruit crops are in season, large gluts are inevitable.  While the kitchen garden is in peak production, harvesting can take up to 20 man-hours a day.  This is a huge amount of work but in return the garden rewards us with some of the tastiest things in the world.

Throughout July we will harvest about 30 punnets of strawberry’s a day.  This fruit is only picked when the berry has fully ripened to a uniform deep red.  This allows the fruit to develop its full flavour and perfume, which can only be experienced from garden grown strawberries.  Over the years we have grown a lot of strawberry varieties, but some of the best still remain Cambridge Favourite as an early, Sonata, Elsanta and Symphony as a mid season crop and Florence as a late.

Currants are another major glut which has to be harvested and processed in the kitchen.  At their peek we might expect to harvest 40 – 50 punnets a day of ripe fruit.  Red currants and white currants are easiest to harvest, as they form on long trusses.  These can be sniped off in one, as soon as the bunch of fruit has ripened.  Black currants however, in their bunches of two and threes, seem to ripen much more unevenly and are a bit more of a fiddle to pick but are oh so delicious! Their unique balance of sweetness and acidity make them perfect for jam and they have one of the highest vitamin c concentrations of any fruit.

Gooseberries are an interesting fruit to harvest as they can be used at varying stages of ripeness depending on the sweetness required.  The first thinning’s in June are hard and sour, but make an excellent savoury sauce to go with fish.  As the season continues the gooseberries only get bigger and sweeter, until the end of the month when they are simply divine fresh from the bush.  Harvesting these thorny little bushes can be a painful experience, but by growing them as cordons the scratches can be avoided.  It also helps more sun get to the fruit for ripening and can create quite an elegant feature.

You can read Tom's latest article in Country Life 'How to avoid a glut' on our Press Page.


Gravetye Garden Blog

For all those eager to read more regular updates from the garden, then we have good news. Our head gardener Tom and his team are delighted to launch the Gravetye Garden Blog. Packed full of pictures and information on their work at Gravetye - look out for our plant of the week, as well as posts from exciting contributors.

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At the Manor News

Make a difference this summer by helping us raise money for Sussex children’s hospice Chestnut Tree House, plus we reveal some of our Autumn events...

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In the Kitchen News

Head Chef George is very proud of the dedicated team of chefs that work with him in the kitchen at Gravetye - this month he introduces us to Sous Chef Ben Varley…

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