We are very excited about the new spring treats which are appearing on the Chalk Menu. Our Chef Bradley Adams and team have created a fresh selection of dishes with a huge focus on sourcing locally and sustainably. Bradley has been working with the winery team to select barrels which are no longer suitable for winemaking and these are then used to home-smoke a number of the dishes – try the delicious Thyme Roasted Leeks with Smoked Tunworth Cheese, or the Smoked Greens with Baba Ganoush and Lardo. A bottle of the Cuvée 2017 would make a very good match for these tasty morsels. The team are also using hay from the estate to bake the carrots in for the carrot and coriander dish – this gives the carrots an extra sweet intensity.
Try the new Kitchen Kimchee – this is made with any cut-offs of vegetables which don’t make it into the main dishes, such as leek tops and has a punchy kick to it to waken up any taste buds! Or for something a little more delicate there is the Nutbourne tomatoes which come from just over towards Pulborough. These are served with a creamy Goats Curd and make a joyfully bright spring dish and would taste particularly good with a glass of our NV Rosé.
Both the charcuterie and the lamb on the menu come from Calcot Farm which is situated between the estate and Ashurst. They hand rear their free range animals and are passionate about their livestock’s welfare. While the White Park Beef – which is currently on the menu in a delectable carpaccio with capers and radish – is raised and grazed on the estate by Danefold Farms – their cows enjoys views of Chanctonbury Ring from their pasture fields.