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Gravetye Manor

Vowels Lane
West Hoathly
Sussex
RH19 4LJ
 
Tel: +44 (0) 1342 810567
Fax: +44 (0) 1342 810080
 
 

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In the Kitchen News

Gravetye Head Chef George Blogg

September has been fabulous weather wise and it amazes me the variety of produce arriving from the garden so late in the year.  It is a period where the summer crops do not want to stop growing, and all the autumn crops are ready to eat.  A successful trial of late season peas, just as delicate and sweet as the earlier crops, excellent yellow, green and purple fine beans and a huge amount of edible flowers are still in bloom, my favourites being apple marigold with its zesty bitterness and nasturtium for its heat.

Tom has been producing an impressive array of cucurbits this year. The marrows we are harvesting young, as the taste of anything over 1.5 kilos just gets watered down (big marrows are only good for shows!).  Crown Prince has a dense and nutty flavour-packed centre, great for roasting or for soup.  I would say it is slightly nicer, and a lot prettier, than the Hunter, but this is still a very good eating pumpkin with a pleasant sweetness.  Squashes and gourds are cooked small with the skin on if your fingernail pierces the vegetable easily, or if not we peel and bake them to enhance the flavour.

Recent harvests of quince’s, medlars and pears will feature soon, paired with local game and warming ingredients appropriate for the earlier nights.  Just like this pumpkin Dauphinoise, great as a garnish to a family roast as the days draw in and the nights get colder.

Crown Prince Pumpkin and Chestnut Dauphinoise

Ingredients:
700ml Double Cream
1 shallot, peeled and cut in quarters
A generous grating from a whole nutmeg
6 whole black pepper corns
2 cloves of garlic, peeled and crushed
2 sprigs of thyme
1 fresh bay leaf
Salt, about 30g
80g pumpkin seeds
15g butter
1 Crown Prince Pumpkin around 3 kilos
200g cooked and peeled chestnuts, chopped up
 
Method:
Add the cream to a pan with all of the ingredients except for the butter, pumpkin seeds, chestnut and pumpkin.  Bring to a simmer and keep at this heat infusing the flavours for 10 minutes. Peel the skin and cut the pumpkin into quarters (this may be easier to do with a bread knife).  Remove the centre with a spoon and slice the flesh very thinly.  Pass the cream through a sieve into a jug.  Start layering up the pumpkin slices into a ceramic oven dish, roughly sprinkling the chestnuts and pouring a little of the cream mixture between layers.  Bake in the oven for 80 minutes at 160 ⁰C   until a knife penetrates the pumpkin without any resistance.  Fry the pumpkin seeds in the butter until popped slightly and coloured, and sprinkle these on top before serving.

In the Garden News

Tom talks about the fantastic summer gone, and the variety of amazing flower vistas that can currently be enjoyed in the Gravetye gardens…

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At the Manor News

Read on to find out about Christmas and New Year celebrations at Gravetye Manor, an exclusive autumn offer and our photography competition…

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