Hotel Reservations

When an online room reservation is made, a table will automatically be booked in our restaurant, unless you state otherwise.

Dining Reservations

Contact gravetye

Gravetye Manor

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

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In the Kitchen News

Gravetye Kitchen Garden
Now that Spring is here in earnest, all the green vegetables are coming into season: fresh peas, asparagus, broad beans, and my favourite wild garlic.
 
Driving up Vowels Lane on your way to Gravetye, you can actually smell it on the side of the road! It’s fantastic vibrant colour, smell and of course flavour are just amazing. And freshly picked ahead of each service maximises flavour too. All of our upcoming events feature most of these ingredients at some point.
 
This season, the weather has been good to us and the vegetables are growing a lot quicker which means the preparation for the new menus have already been done and new dishes are on our A La Carte right now. The braised lamb neck with asparagus, jersey royals and morels is proving to be very popular, as is the tranche of turbot with chicken wings and peas.
On the pastry side of things our dedicated pastry team have been making some small but precise adjustments to the desserts, petit fours and there will be new bread coming soon too.
Here is a quick recipe for wild garlic & potato soup which has been on our menu for the last week.
 
Ingredients:
6 desiree potatoes
2 leeks, separate the white and green
2 white onions
2 cloves garlic
500g wild garlic
125g butter
1ltr chicken stock
seasoning
 
Method:
Peel and slice the potatoes.
Clean and slice the leeks and onions.
Crush the cloves.
Sweat off onions and white leeks in butter, season this well, when cooked add potatoes and garlic. Sweat off for 2-3 mins and add your chicken stock. Bring this to a simmer and when the potatoes are cooked add greens of leek. Cook this out for about 4 mins and add wild garlic leaves.
Check the seasoning.
Blend this as soon as you can to keep the vibrant green colour.
 
Enjoy!
 
The kitchen team at Gravetye look forward to hopefully welcoming you to the restaurant very soon. To book, please call 01342 810567 or email info@gravetyemanor.co.uk.

Saturday 17th May

A Wine Tasting Dinner with the wonderful Burgundies of Château Génot-Boulanger, Meursault

The estate of Château Génot-Boulanger extends to more than 20 hectares, covering more than 30 Burgundy appellations, from village wines to Grand Cru level.  The estate dates back to the late 19th Century, and remains under family ownership.  The latest generation, Guillaume and Aude Lavollée, took over the reins from Aude’s parents in 2008, since when the quality of the wines has soared, from good to truly special. Come and discover the delights of very fine Chardonnay and Pinot Noir wines from a resurgent producer – before the rest of the World discovers them!  Chris Davey, Managing Director of Génot’s UK agents O.W. Loeb, will be taking us through the wines, which have been carefully paired with our kitchen team's delicious menu.

Gathering at 7.30pm for 8.00pm

£150.00 per head, aperitif, 4 courses and wines inclusive.

Black tie.

To book please contact our Event Co-ordinator Hannah Boulton on 01342 810567 or hannah@gravetyemanor.co.uk.


In the Garden News

Sweet peas: Tom reveals how we ensure the best blooms for our hotel florists, plus his new asparagus bed is nearly ready to harvest - the cultivar Pacific Purple stands out from the crowd…

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At the Manor News

Easter: make the most of the bank holiday week-end with our two night break- the mild spring weather means we can guarantee a great display of tulips, as recently seen in Country Life...

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