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
 
 

Search

Search form

In the Kitchen News

Gravetye Head Chef George Blogg

Happy New Year! With the festive season behind us it is time to reflect on the year that has gone and the new year ahead.  My first Christmas at Gravetye allowed me to witness the fantastic three day house party that has become somewhat of a Gravetye staple over the years.  The party was a huge success and as you can imagine, a very busy time for the kitchen team!  We were especially proud of our gingerbread manor house and the selection of menus and food that was on offer throughout the period.

I prefer to evolve the menu little and often rather than all in one go, to try and be as flexible as possible to use ingredients when they are at their best.  The black winter truffle is at its finest in January, paired with Jerusalem artichoke (still in abundance underground in the kitchen garden) and guinea fowl.  Forced rhubarb will be arriving shortly, with its high acidity working perfectly against the sweetness in a soufflé.  Served with a spoonful of rich clotted cream ice cream and a pouring of mint and rhubarb coulis.  The distinctive raspberry like flavour of blood oranges will be paired with pistachio, sumac, mandarin and sable biscuit for a dessert with an array of citrus flavours and textures.  Another citrus fruit, the Seville orange, will be cooked and stored to make marmalade for breakfast and I have shared a recipe with a slight twist should you wish to make your own this January.

Winter is also the time when the garden team and I reflect on the fantastic crops that have been making their way into the kitchen throughout the year.  Deciding on the best varieties to use, timings and quantities for next year is important to get the most out of the garden and make sure there are enough of our favourite fruits and vegetables making their way onto the menu’s. This planning is vital to ensure that nothing goes to waste and that the food is always at its very freshest!

Seville orange marmalade

Ingredients 

3.25 liters of water
1.5 kilos of Seville Oranges
3 kilos granulated sugar
10 limes, zest and juice of
200 grams diced stem ginger

Method

Scrub the oranges and boil in a large pan with the water for 1.5 hours.  Drain them off, saving the liquor, and wait for them to cool.  Cut them in half and scoop out the pulp in the centre.  Add this to a conical sieve and squeeze any juices out using a ladle.  Shred the orange skins as you like and place back in the pan with the sugar, lime juice, diced stem ginger and cooking liquor.  Heat gently while the sugar dissolves, then increase the heat and boil rapidly for 15-25 minutes until it reaches 105 degrees C.  When the temperature is reached, leave to cool for 20 minutes.  Add the lime zest, stir through and place into sterilised jars.  Makes ~16 250ml jars.


2015 Spring and Summer Special Events

I am pleased to introduce two special dining events that will be taking place at Gravetye in early 2015. I have tried to create menus that represent the time of the year, and I hope you will join us to celebrate the season!

 
Sunday 8th February
South Coast Shellfish Dinner with Head Chef George Blogg

For this special dinner, enjoy Champagne and fresh oysters before heading through to the dining room where George will take you through a selection of his wonderful shellfish dishes. Caught fresh from the South coast, shellfish at this time of year is in abundance and at its best quality, meaning the dishes will never taste better!

Menu
Champagne and Oysters
~
Mussel Velouté
parsley foam and mussel beignets
~
Scallop and Crab Ravioli
seared scallop, spinach and crisp seaweed
~
Lobster Gratin
tarragon pomme purée, savoy and leek
~
Glazed Lemon Tart
kaffir lime leaf ice cream

 

Gathering at 7.00pm for 7.30pm
£95.00 per person, aperitif, 4 courses and wines inclusive.
Lounge suits.
 
Complete the experience and stay the night for a special Bed and Breakfast rate.
£175.00 for a Classic or Superior room and £225.00 for a Deluxe or Exclusive Deluxe room.
 
Tuesday 19th May
A Taste of Spring Lunch with Head Chef George Blogg

Spring is a stunning time of year at Gravetye and, as the gardens burst into life, so do the Manor’s menus. Utilising the freshest new season produce, George will showcase his repertoire of fantastic spring dishes making the most of some of the first crops from the Kitchen Garden. Join Andrew as he hosts this special lunch and our Sommelier, Sean as he takes us through the accompanying wines.

Menu
Jersey Royal Potato Espuma
watercress oil and potato crisps
~
English Asparagus
poached hen’s egg and béarnaise sauce
~
Tasting of New Season South Downs Lamb
pea purée, grilled lettuce, baby carrots, mint jellies and a light lamb jus
~
Dark Chocolate Tart
forced rhubarb sorbet and crème fraiche
~
Coffee and Petit Fours

 

Gathering at 12.30pm for 1.00pm
£65.00 per person, aperitif, 4 courses and wines inclusive.
Smart casual.
 
For more information or to book, please contact our Events department on 01342 810567 or email events@gravetyemanor.co.uk.

In the Garden News

Tom talks about the winter jobs in the garden, including the vital task of composting the vegetable garden, as well as looking ahead at some exciting spring events…

Click here to find out more

At the Manor News

With 2015 upon us, we reveal the winner of our photography competition, share some exclusive new year special offers and more…

Click here to find out more

 

Media News

Vowels Lane, West Hoathly, Sussex, RH19 4LJ. Tel: 01342 810 567