At Ashdown Park, every season brings something new to the table. As the landscape of the Ashdown Forest changes throughout the year, so too do the menus created by our talented kitchen team, celebrating ingredients when they are at their very best.
For Head Chef Andrew Wilson, seasonality is at the heart of every menu. By embracing the finest local produce as it reaches its peak, Andrew creates dishes that showcase the natural flavours of Sussex while supporting local growers and producers. The result is food that is fresher, more vibrant and kinder to the environment.
This passion for seasonal dining is perhaps best experienced through Andrew's popular Supper Club series. These intimate evenings invite guests to enjoy an exclusive, one-night-only four course menu, thoughtfully designed around the very best ingredients the season has to offer. Alongside exceptional food, guests gain an insight into the inspiration behind each dish and the stories behind the local producers who help bring the menus to life.
The recent Summer Supper Club celebrated the bold, fresh flavours of the season. Guests enjoyed dishes including Hot Honey Barbecue Chicken, followed by a Peach Tart Melba with Champagne gel – a light and elegant dessert that perfectly captured the essence of summer. Each course was expertly paired with wines from the award-winning Bolney Wine Estate, showcasing the very best of Sussex's food and drink.
Looking ahead, Andrew is already preparing for the next Supper Club this September. In collaboration with Park Farm Cottage, the evening will celebrate the versatility of honey through a carefully curated tasting menu. The event also ties beautifully into our Hundred Acre Celebrations, marking the 100th anniversary of A.A. Milne's Winnie-the-Pooh with a fitting tribute to one of the Hundred Acre Wood's most famous ingredients.
If autumn feels a little too far away, there's still plenty of summer to savour at the Anderida Restaurant. Andrew's current seasonal menu is filled with fresh, vibrant dishes inspired by the finest ingredients available right now, allowing guests to experience his seasonal approach throughout the summer months. Whether you're joining us for lunch, dinner or one of our exclusive Supper Club evenings, every visit offers a true taste of the season.