In recognition of the many acclamations awarded to Jane Dunn in this country and abroad she was elected as a Master Chef by The Master Chefs of Great Britain
Menus are changed every day and based on the best available ingredients from the Walled Vegetable and Herb Garden, the Summer Fruit Garden and Orchard, Pheasant, Wild Duck, Partridge, Woodcock and Wild Mushrooms from the Estate, her fishmonger on the beach at Eastbourne with his own boats off Beachy Head, her local butcher and other specialist suppliers.
German speakers will be interested in "Zu Gast in Englischen Country Hotels - Die Schönsten Rezepte" by Heidi Hertel, published by Dumont.
Our Wine List with more than 400 Bottle choices and 60 different Half Bottles has been compiled by our local friend, Mr. Nicholas Clarke, M.W. and former Chairman of the Masters of Wine, with the enthusiastic support of all the members of our family.
We offer Wines with a wide range of qualities, from the best years, the best shippers and most of the wine producing countries in the world.
And, believing that the food is enhanced by the best affordable wine, we have deliberately added far lower mark-ups than normal to our costs.
Some of our Menu Specialities
Fresh Young Nettle Soup with Wild Garlic
French Bean Salad with Prawns, Tomato, Black Olives, fresh Artichokes and Quail Eggs with a Lemon Oil and Golden Raspberry Vinegar Vinaigrette
Winter Salad of Endive, Avocado, Pine Kernels and Bacon with a Virgin Olive Oil soaked with Lemon and a Golden Raspberry Vinaigrette
Smoked Eel and Horseradish Mousse with Ruby Swiss Chard and Roquette Salad
Fresh Rye Scallops with Chilli, Grapefruit, Crystallised Ginger and Spring Onions
A Terrine of Stone House Game with Pigeon, Chicken Livers, Cranberries, Pistachios, Sloe Gin with a Red Pepper and fresh Cep Mushroom Marmalade
Grilled fresh Garden Artichoke Hearts with Sun Dried Tomatoes and Bocconcini with fresh Basil Pesto
Fillet of Sea Bass griddled on a bed of Rock Salt with a Dill Sauce and Samphire
Noisettes of Monkfish stuffed with Red Pepper and Basil and wrapped in Parma Ham with a North Atlantic Prawn Sauce
Rack of New Season's English Lamb on a bed of Couscous with Sun Dried Tomatoes and Mint with a Madeira Sauce
Grilled Saddle of Wild Rabbit with a Thyme and Three Mustard Cream Sauce
Rare slices of Breast of Wood Pigeon on a bed of Mirepoix of Lentils with a Crab Apple Jelly and Black Pepper Sauce
Chocolate Marjolaine with fresh Garden Wineberries and a Berry Coulis
Traditional Gooseberry and Elderflower Fool with Shortbread Biscuits
Lemon Meringue Bombe with Citrus Sauce
Homemade Garden Produce Ice Creams