Gravetye Manor - The Walled Garden
Cavolo Nero
Calm Between The Storms
Amaretti Morbidi
Sourdough
Turns Out A Good Raspberry Crumble Soufflé
Jerusalem Artichokes - Peeled!
Mise En Place
Revving Up For Dinner Service
Starters
Plating Up
"Service!"
Chef Collins Struts His Stuff
Flaked Dorset Cock Crab brown crab emulsion, fresh pear, borage flower and caviar
Cured Hampshire Chalk Stream Trout - red beetroot tartare, trout roe, tagetes and a garden vegetable dashi
Smoked Salt Baked Celeriac black truffle, High Weald cow’s curd, celeriac leaf, hazelnut and gremolata
Gravetye Garden Salad... Before Addition Of Confit Yolk
Lajos - Ready To Deliver Gravetye Goodness
Chef, Josh and Zoltan At The Pass
Looks Good Enough To Eat!
Head Pastry Chef Ashley... Doing Wonderful Things
Coriander and Coconut Parfait - bergamot sorbet, coconut macaroon and coriander cress
Farewell Gift
