The word Anderida is Roman in origin meaning hunting ground, which is very appropriate. It not only reflects the wild game that roam in the forest but also perfectly describes our Head Chef’s hunter’s eye for tracking down only the finest and freshest ingredients for your table.

The room is stunning with high windows, framed by heavy drapes, looking out over the surrounding gardens. Beautifully light by day, and warm and cosy in evening candlelight, the ambience manages to be both grand yet relaxing at the same time. 

The restaurant’s reputation goes before it, having been awarded two highly prestigious AA Rosettes, and as much attention has gone into the selection of the carefully chosen wine list where both established European vineyards and emerging New World wineries are represented. 

Children are welcomed too with a special Children’s menu available for both lunch and dinner.


Opening Times

Breakfast Lunch Dinner
Monday to Friday Monday to Saturday Sunday to Thursday
7am – 9.30am 12pm – 2pm 7pm – 9:30pm
Saturday Sunday Lunch Friday and Saturday
7am – 10am 12.30pm - 3pm 7pm - 10pm
8am – 10am    


Chef Profile

Talented chef Andrew Wilson returned to Ashdown Park Hotel & Country Club in the autumn of 2011.

He brings skills honed in Michelin starred restaurants to the country house hotel at Wych Cross, near Forest Row, where he first worked as a demi chef de partie in 2000. He reached the rank of junior sous chef before leaving and returning to the hotel for three years in 2003 as senior sous chef. During his time at Ashdown Park he reached the regional finals of the country’s most difficult culinary competition, the Roux Scholarship, and later on in his career became one of only six chefs selected each year to go through to the national finals. He also reached the semi-finals of the prestigious annual competition run by the Academy of Culinary Arts.

Andrew trained at Bournemouth College and was offered his first job working at a restaurant owned by one of the college lecturers. His recent appointments include working at the Capital Restaurant in London’s Knightsbridge, during the time it had two Michelin stars, and Head Chef at the Michelin starred Drake’s Restaurant in Surrey. Before returning to Ashdown Park he was Executive Chef at the Castle Inn in the National Trust village of Chiddingstone in Kent, employed by his former boss John McManus who was in charge of Ashdown Park’s kitchen before opening his own restaurant.

With a team of 19 chefs Andrew is responsible for Ashdown Park’s two AA Rosette Anderida Restaurant, the Fairway Brasserie in the Country Club and the hotel’s banqueting, room service and public lounges.