Enjoy a late morning forage for wild mushrooms on the Estate with our local fungi expert and Kevin Sweet, Ashdown Park's Estate Manager, picking what we have available which will then be used as part of your lunch menu.
Enjoy a sumptuous three course luncheon prepared by our Executive Chef and his team which will be accompanied by our Sommelier's selection of wines.
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Mushrooms on Toast with Fried Duck Egg and Walnut Oil
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Pot Roasted Ox Cheek with Mushrooms en Croute, Truffle and Parsnip Purée
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Steamed Orange and Ginger Sponge Pudding with Clotted Cream Ice Cream and Almond Tuile
Accompanied with:
Baron Philippe de Rothschild Sauvignon Blanc
Baron Philippe de Rothschild Cabernet Sauvignon
