The Dining Room

Throughout the year the produce from our walled kitchen garden, created by William Robinson at the turn of the last century, is the driving force behind the inspiration and seasonality of our Executive Chef Martin Carabott's menus.

The excellent relationships we have built with our local suppliers and the joint passion for their commitment to animal welfare and top quality produce are crucial to the high standards that we strive for.

Our reputation as a first-class restaurant means that booking in advance is vital.

For more information about the produce that we grow, harvest and cook with from our kitchen garden, you can view a map here.

DRESS CODE: We don’t want to tell you what to wear! But we would be over the moon if you dressed to impress. Many people choose Gravetye to celebrate special occasions and the elegant atmosphere of our dining room reflects that. For specific queries please contact the hotel.

Dietary requirements: we kindly ask any allergies, intolerances or food lifestyle choices are provided with 48 hours’ notice for you and your guests, as we may be unable to accommodate your request.

We accept bookings for tables of up to 6 people. Non-Resident restaurant bookings can only be made up to six months in advance. For bookings of 7 or more please email our events@gravetyemanor.co.uk for Private Dining details.

Children over the age of seven are most welcome in our dining room, however, younger children can only be accepted when part of a private party using one of our private dining rooms. This includes ‘babes in arms.’