We are in the heart of English wine country and huge fans.  With the biggest English wine list in the country we are proud to be able to say many of the local estates around us are good friends and we are so happy to flow as many of our customers their way.

If you are into wine this is for you.  A two night break that will allow you to try many of the top local cuvées and visit one of our closest partners, the much celebrated Gusbourne Estate, a twenty minute drive away.


Arrive in time for tea at 4pm and a freshly baked cake from the kitchen, then a stroll on the beach or a pre-booked beauty treatment in our Beach Hut mini spa?

Dinner tonight is going to be special.  A real taste of the very best local ingredients, both food and wine.  Start off with a glass of Gusbourne Blanc de Blanc in the bar before heading into the Dinning room where a sharing plate of starters and a glass of Chapel Down white awaits.

Your main course is straight off the robata grill (today’s catch off the boat, an incredible cut of meat or something vegetarian, you tell us) accompanied by an amazing red from Simpsons Estate.

Pudding is something to share alongside a delicious glass of English rosé champagne from Oxney.  To end, perhaps a digestif from Harris Vintners highly curated list of single estate armagnacs and cognacs in the Snug and to bed.


A cheeky Bloody Mary alongside something cooked from the kitchen?  They’re on us and a great way to start the day.

A VIP trip to Gusbourne Estate has already been planned.  It’s a short drive away and you’ll be greeted in person by one of the team.  A fully hosted tasting and a tour of the estate will fill the next three hours, you’ll leave as a Gusbourne Ambassador!

Later back with us they’ll be plenty of time for a Gallivant Experience, a gallivant on the beach or another treatment in the Beach Hut mini spa.

Dinner that night is a candlelit three course dinner from our a la carte dinner menu before heading off to bed.


Another delicious breakfast to start the day, perhaps some yoga at 8.00am or a gallivant on the beach to stretch the legs and to say ‘until the next time’ before heading off feeling revived and resplendent!


The VIP tour of Gusbourne Estate is subject to their availability so all bookings need to be co-ordinated with us before any dates can be agreed.  Please call or email your preferred dates and we’ll do the rest.



    • Two night stay in one of our lovely rooms
    • Three course ‘Taste of Local’ sharing dinner for two on the first with a four wine English wine flight
    • An £40/person allowance to be used in the dining room against your food bill (drinks not included) on the second night
    • VIP tour of Gusbourne Estate for two
    • Unlimited Gallivant Experiences – yoga, pilates, mediation (please check the Experiences calendar)
    • Tea and homemade cake at 4pm
    • Bottomless Bloody Mary’s at the Recovery Station at breakfast
    • Whatever you want at breakfast cooked in the kitchen

    Monday to Thursday
    From £540 for two sharing a Garden room

    Friday to Sunday
    From £640 for two sharing a Garden room

    To make a booking please email here or if you would prefer call 01797 225 057

Winter dinner menu (sample)

Kent beets, pickled plums, lambcress, rye bread (pb)  8
Sharpham Park speltotto, Sussex wild mushrooms, creme fraiche, Sussex Charmer (v*)  11 | 17
Uig Lodge Atlantic smoked salmon, pickled cucumber, sourdough  11
Chargrilled Newhaven cuttlefish, braised fennel, lemon mayonnaise, seaweed crisp  9
Mussel escabeche, green onions, sea purslane, Alexander  9
Dungeness crab, chicory, fennel, chilli, orange dressing  14


Roast partridge breast, confit leg dumpling, rainbow chard, Pinot Noir jelly  23
Roast garlic gnocchi, butternut squash puree, crown prince, pumpkin seed pesto (v)  19
Baked Peterhead cod, mussel cream,  kale, chorizo crumb  21
Romney Salt Marsh lamb cutlet, crispy belly, braised onions, curd cheese, wild garlic oil    24
Newhaven sea bream, rainbow chard, parsnip, hazelnuts    21
Whole roast Rock a Nore plaice, Sussex winter chanterelles, seashore vegetables  20
Hastings huss, yellow split pea curry, crispy shallot, yoghurt  19


Heritage carrots, burnt honey butter (v)  | Seasonal local greens (pb)  |  Mixed garden and foraged leaves (pb)  | Chard gratin, Sussex Charmer (v) | Morghew Park potatoes, seaweed butter (v*) | Fries, onion and thyme salt (pb)    All 4.5


Treacle tart, Northiam dairy crème fraîche (v)  7
Monbazillac Chateau Fonmourges 2015 Dordogne France  8
Willie’s Chulucanas dark chocolate mousse, coffee ice cream, hazelnut (v)  8
Barbadillo Pedro Ximenez Sherry Spain  9
Poached Kent pear, gingerbread, chantilly cream (v)  7
Three Choirs Late Harvest 2018 Gloucestershire  12
Cairne Farm blackberries with blackberry sorbet (pb)  7
Oxney Organic Estate ‘Champagne’ Rosé NV East Sussex  12.5


Wigmore – unpasteurised sheep’s milk, sweet, burnt caramel flavour, Berkshire (v)
Kentish Blue – unpasterised cow’s milk, young blue cheese with a gentle smooth flavour, Kent (v)
Baron Bigod – unpasteurised cow’s milk, brie style, Suffolk
Ashmore – unpasteurised cow’s milk, cheddar style nutty, buttery, flavour, Kent (v)
Ellie’s Original – pasteurised goat’s milk, crumbly, clean fresh flavour, Kent (v)
Two  8  |  all of the above  16


We have the largest English wine lists in the UK.  We proudly source as many of our ingredients from around as possible and wine is no different, with many of the top English wine Estates within driving distance of us.

Wine flight on night one included in this package:

Gusbourne Blanc de Blanc
Champagne to start
Chapel Down Flint Dry
Simpsons Rabbit Hole Pinot Noir
Oxney Rosé
Some fizz with pud