Gravetye Manor in Sussex dates back to 1598 and and boasts 1000 acres of famous gardens set out by William Robinson, one of the greatest gardeners of all time.
The hotel is a very peaceful place to stay and has a string of awards to its name including Best Countryside Hotel and Rural Hotel of the year, and a Michelin star restaurant for the exquisite dining experience. Dining at Gravetye is an unhurried experience in the classic atmosphere of the wood panelled dining room. During the summer months, 95% of all the fruit and vegetables comes from the one acre walled garden at Gravetye, as Head Chef, George Blogg explained. The menu is very seasonal and fresh and changes frequently to make the best use of the gardens produce. There is even a spring at Gravetye which provides its water.
I was fortunate enough to work with George recently to create a new collection of images for their À La Carte menu at Gravetye. It was a pleasure to work with George, his passion and attention to detail made the shoot very enjoyable.
We shot twelve dishes on the day, each a work of art. Here’s a taster…
Hand Dived Orkney Scallops, heritage carrots, cardamom yoghurt and spiced carrot cake.
Gravetye Winter Garden Salad, confit hen’s yolk, crisp brassicas and marinated root vegetables.
Fillet of Cornish Brill, saffron quinoa, cauliflower textures, raz el hanout, flaked almond and pomegranate.
Carved Crown of Squab Pigeon, celeriac dauphinoise, pancetta, Brussels sprouts and pear gel.
If you would like to visit Gravetye Manor or book a table for lunch or dinner, visit their website at gravetyemanor.co.uk