Surrounded by some of nature’s most incredible ingredients this is truly the foodies ultimate break.

Night one’s task is to choose three courses from our seasonal a la carte dinner menu.  On the second night, Jamie and his team will cook you a very seasonal ‘Taste of Local’ bespoke sharing menu that will be created on the day based on what is available and at its absolute best.


Arrive in time for tea at 4pm and a freshly baked cake from the kitchen.  Seeing as it’s a gourmet escape we’d recommend starting off on the right foot and ordering a glass of one of our English sparkling wines, a perfect accompaniment.  Drinks at the bar and then a candlelit three course dinner from our a la carte dinner menu before heading off to bed.


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


Breakfast is a good time to plan the day – there’s so much one can do.  Don’t forget yoga 8 or how about an early morning gallivant on our amazing sandy beach?  Choose from one of our unique Gallivant Experiences?  Or maybe a lovely treatment in our Beach Hut mini spa from Dermalogica – pre booking is essential? Decisions, decisions.

Tonight’s ‘Taste of Local’ menu is going to be special.  A real taste of the very best local ingredients.

A sharing plate of starters, an incredible main course off the robata grill (today’s catch off the boat, an incredible cut of meat or something vegetarian, you decide) and then a stunning pud to share. It’s going to be epic.


Another delicious breakfast to start the day, again there’s yoga (or pilates) too and don’t forget a quick stretch of the legs on the beach before finally heading off feeling revived and resplendent!

This Taste of Local menu is effectively designed for you so when booking please tell us what you would prefer for your main course and we will make it happen.



    • Two night stay in one of our lovely rooms
    • An £40/person allowance to be used in the dining room against your food bill (drinks not included) on the first night
    • Three course ‘Taste of Local’ sharing dinner for two on the second night
    • On the House Gallivant Experiences – yoga, pilates, mediation
    • Tea and homemade cake at 4pm
    • Endless Bloody Mary’s at the Recovery Station at breakfast
    • Whatever you want at breakfast from the kitchen

    Monday to Thursday
    From £465 for two sharing a Garden room

    Friday to Sunday
    From £560 for two sharing a Garden room

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

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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.

Please ask for our English wine flight (£35) with your dinner(s):

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

Some of the wines being produced by these estates are exceptional and we are proud to list them.  Most also welcome visitors and we’d whole heartedly recommend visiting one if you are interested in finding out more about this enormous British success story.