You can enjoy an aperitif of Sussex sparkling wine on arrival, three courses from their Daily Lunch Menu with one glass of wine, followed by coffee for the exclusive price of £35 per person (normally £54.00).
Buy this week’s paper and find our voucher for this special offer.
The kitchen at Gravetye produces some of the best food in the area, using local ingredients and fresh produce from their own walled kitchen garden. Their beautiful oak panelled restaurant provides the perfect setting in which to serve this fntastic seasonal food.
Pre-booking is essential. Call 01342 810567 and quote ‘Special Spring Lunch’
Mention the stunning Gravetye Manor hotel and most people will instantly think of its amazing gardens.
Its 35 acres were carefully created by William Robinson over 50 years and are considered amongst the most influential in English gardening history.
The oval-walled Victorian kitchen garden is remarkably rare with a shape that captures the heat and reflects it back on to the budding plants; while its size means it can grow the widest variety of vegetables and flowers to match the demands of the most discerning kitchen.
But there is more to the Manor - an architectural masterpiece dating back to the 16th century - than what lies outside.
As one of the county’s finest hotels, it has been painstakingly restored within - sumptuously decorated and warmed by huge log fires and the beaming smiles of welcoming staff.
Its bedrooms are full of character, wonderful views, and every facility to make your stay memorable - from a free minibar to your own coffee maker and the very best toiletries.
Yet its real magic is to be found in the dining room.George Blogg arrived as head chef less than a year ago, but he has already taken the dining experience to sublime new heights.
He has achieved what many thought impossible - by making the menu more alluring than the landmark gardens themselves.
Not that the estate’s historic natural legacy hasn’t been central. His secret has been to harvest the feast that the garden provides - and he daily evolves dishes that make the most of the natural world on the doorstep.
Do not suppose any of these observations are made out of generosity. Having reviewed meals that some of the region’s best restaurants have to offer, Gravetye is at whizz bang peak. In January, some 20 restaurants which were deemed as outstanding by the AA were awarded its coveted three rosettes. Gravetye was on the distinguished list.
Now, George is hoping for recognition from Michelin too. It’s too early to say whether say an accolade is imminent but on our review visit such a hallmark of quality could not be more deserved.
From lunches to a la carte and full tasting menus, every dish is carefully prepared.
More than that, thanks to the supremely talented, engaging and charismatic sommelier Sean Arthur some remarkable pairing of wine and produce is also on display.
Those choices, on our visit, were particularly adventurous. A Riesling from a family vineyard in Marlborough, New Zealand, provided a perfect counterweight to hand dived Orkney scallops served with cardamom yoghurt and spiced carrot cake.
While a Pinot Noir from Uruguay allowed the tastes and textures of smoked local venison with ale pickled onions and a light horseradish cream to shine through.
A Bethany G6 Shiraz from Australia - what an amazing wine this is - was an unusually smooth and light accompaniment to goose breast with celeriac dauphinoise, pancetta, tiny Brussels sprouts and pear gel.
The cheeseboard at Gravetye is something of an event in itself - and a minor piece of theatre in the description and selection; while Blogg’s souffles always rise to the occasion.
When you are not enjoying the food or the hospitality in the hotel’s extensive drawing rooms, the gardens cannot be ignored.
Flora and fauna is the theme within Gravetye Manor’s 17 bedrooms and suites too as each are named after tree species found on the estate with nods to the florals throughout the décor teamed with rich fabrics, fine antiques and hand crafted beds.
When George first arrived he said that if he were to choose one element that made Gravetye supremely special it would be the kitchen garden. “Lots of places say they grow fruits and vegetables for their own kitchen but 90 per cent don’t have the capacity or the gardeners to come even close to supplying 20 per cent of produce that’s needed. There are only a very small number of places that can do it and we’re lucky enough to be coming the top of that list.”
But today, thanks to George and his team, it’s not just the garden that makes Gravetye special. It’s the kitchen too. Now you can enjoy the Gravetye magic at a magical price. Thanks to our special lunch offer. Book your visit today!
For more information visit www.gravetyemanor.co.uk or call 01342 810567