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!
On Friday 8th March I hosted International Women’s Day at the Tasting Room Restaurant and I was delighted (relieved!) to see that we had sold out. There was the fear of being ‘Norma No Mate’s’ on the day. Delicious food from our Michelin starred chef, Chris Bailey, as usual. If you haven’t been for lunch yet, served Wednesdays to Sundays, or to our tasting menu on Fridays and Saturdays, you’re missing out!
We asked Mark & Marcin, our Flint Barns chefs, their ingredient of the month for February…
Why rhubarb? Forced New Seasons Rhubarb is just coming into season and is a real treat at this time of the year. It is the first British fruit of the year and is tender with a beautiful pink colour and delicate flavour.
Where do you source it from? Forced New Seasons Rhubarb is traditionally sourced from the “Yorkshire Triangle” using traditional harvesting methods.