We’re trying to be as ‘sustainable’ as we can. We’ve adopted various practices across the estate to reduce our carbon footprint and reduce our impact on the natural environment, and Decanter magazine reported our ambition to be one of ‘the greenest’ wine producers in the world. But what do we mean by sustainable and what can you do to be environmentally sensitive when consuming wine?
We are so proud of our young chef, Charlie, who at just 21 has been nominated as one of three Grand Finalists in the Sussex Young Chef of the Year award. I spent some time with him understanding just how much work he had put in, in creating his spring menu for the Master Chef style competition, where he really wanted to showcase Sussex produce. Just reading his menu makes me hungry!