We have partnered with Big Green Egg, the team behind the ceramic charcoal BBQs that are loved by Michelin chefs, food aficionados and barbecue-heads across the globe, to bring you an alfresco Vineyard dining experience you won’t want to miss.
Join us this summer for a series of lunch and dinner feasts of local and seasonal dishes cooked over fire by our Tasting Room chef Chris Bailey and his team. The open air feast will be served “sharing style” to a long table within the Vineyard, giving you the chance to dine in the vines.
Ticket price – £50 per head (includes a welcome Seven Sisters cocktail).
We have the pleasure in once again collaborating with our friend and neighbour, Jane Green, for what promises to be an evening to remember.
On the 16th July, the skies over Rathfinny will host a partial lunar eclipse with the Moon rising at 9.05pm. As if this wasn’t enough, the planets Jupiter and Saturn should also be visible, with Saturn at its best. We thought, why not celebrate with an evening of astronomy in the perfect setting of our Flint Barns?
Please arrive at the Flint Barns at 7pm where you will be greeted with a glass of our Cradle Valley wine. Our Flint Barns team will then serve a 3-course set menu and the evening of astronomy will begin.
Jane is a Fellow of the Royal Astronomical Society as well as a presenter, broadcaster, science writer and successful author. She is a natural, eloquent and captivating speaker who possesses that rare ability to communicate the complexities of astronomy in a warm and easy to understand way. She makes the ‘ungraspable’ graspable so why not join her for what promises to be a truly magical night?
Enjoy an afternoon in the Flint Barns with the legendary Chris Difford, co-founding member of Squeeze. Chris has written some of the most enduring and best-loved songs of our time such as ‘Up The Junction’, ‘Cool For Cats’ and ‘Labelled With Love’, ‘Tempted’ and many others.
We asked Chris Bailey, our Tasting Room Head Chef, his ingredient of the month in January…
Why Southdown Lamb? We use the best quality produce we can source from as close to the Estate as possible. This lamb has great flavour and it’s really good to be able to use lamb which is bred on the same ridge of land that Rathfinny sits on, on the South Downs.
Where do you source it from?Saddlescomb Farm
Best cooking tip? Rest the lamb well after cooking before carving.
Favourite dish you use it in? Roast Saddlescomb lamb loin, sweetbreads, barley, turnip and braised lettuce.