Our Nutty Vintage 2018 was awarded Gold in this year’s Wine GB awards. Our Nutty Vintage is white gold in colour and beautifully balanced! It is made using Classic Method and a portion of it is matured in oak barrels before being aged for 36 months in the Vineyard’s underground cave before hand disgorge and finishing.
We are incredibly proud of all the people that contribute to making our wines so delicious and of receiving this award!
Wellington is more than just a dish—it’s a tradition. You can now book a masterclass to make your own at Sussex restaurant in Soho. This recipe to try at home is from An English Vineyard Cookbook. It combines succulent tender venison fillet with a red onion compote, then a layer of green herb pancake in addition to the crispy pastry crust.
READ MORE
Our seasonal recipe for this month celebrates all the different colours of garden beans hanging on a hazelwood trellis in our veg garden. Serve in the prettiest dish you can find!
READ MORE
Our seasonal recipe for this month celebrates the delicate flavours of baby courgettes and their fresh flowers, with an unusual technique for cooking the fleshy green stalks without separating them or spoiling the blooms. The Romesco sauce adds an extra step, but this delicious Mediterranean salsa adds rich zest and colour to make it a very beautiful dish.
READ MORE.jpg)
From the upcoming publication An English Vineyard Cookbook. Broad beans are in season and we're serving them up every which way on our menus. This crunchy kohlrabi salad makes the most of their fresh flavour, along with creamy shaved goat's cheese.
READ MORE
