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NEWSLETTER WINTER 2016

BEST UK HOLIDAY HOTEL 2016 WINNER CONDÉ NAST TRAVELLER READERS’ TRAVEL AWARDS CG Newsletter Issue 73 final 220x150.qxp_Layout 1 27/10/2016 09:18 Page 2

Welcome to the Newsletter

DWeare Frliecndos me to the Newsletter It has certainly been a golden summer with Team GB’s amazing Chewton Glen for the famous driver’s banquet and overnight stay. The Breakfast Show was Olympic and Paralympic performances in Rio and closer to home broadcast live in the sunshine from the terrace of The Marryat Suite before the drivers with Andy Murray’s victory in the men’s final at Wimbledon and Sir zoomed off to Carfest. We are proud to have played our part in this incredible event, which Ben Ainslie’s Land Rover BAR team topping the leaderboard in the has raised in excess of £4.5 million over the last 9 years and true to form, Chris is already America's Cup World Series in Portsmouth. plotting something extra special for the 10th anniversary in 2017. The golden theme has continued throughout our 50th year too and Yet again, the coming months are set to be equally exciting with the planned completion we are extremely grateful to the incredibly discerning readers of of The Kitchen at Chewton Glen, which will bring together a twelve-station cookery school, Condé Nast Traveller who voted us as their Best Holiday Hotel in the relaxed indoor/outdoor dining space and bakery, all in a sophisticated new structure a short UK for the third time. Less than a month earlier, the great and the stroll from the hotel. good of the hotel world were asked by industry magazine The All will be revealed on your next visit! Caterer to vote for their Top 100 Hotelier’s Hotels and again CG came up trumps, not only winning the top-spot but also category Best wishes, wins for Spa Hotels, Country House Hotels and second place in the Family Hotel category. Chris Evans’ annual pilgrimage to the hotel in aid of BBC Children in Need was a huge amount of fun again for all involved, with this year’s generous bidders enjoying lunch at The Haven, an afternoon Andrew Stembridge, on The Solent with Lymington Yacht Charters and then onto Managing Director.

IN THIS ISSUE: THE KITCHEN Pages 3-9 | FROM THE ESTATE Page 10 | THE SPA Pages 12-13 | SPECIAL EVENTS Pages 16-18 29/06/2016 11:16 Page 1

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wc

plant / intake bin store cold store

pizza oven storage / prep area

bakery kitchen area potwash

dis. wc / coffee / service station changing professional cookery cookery school store experience experimental A new place to eat, meet, create and cook. tasting floor This purpose-built space sets the stage for enjoying and learning about wc

food and cooking. The design is open plan; bi-folding doors and glass wc chef's table service area

panelling flood the rooms with light. Surrounding the building are raised coats

welsh dresser / service station service / dresser welsh welsh dresser / service station service / dresser welsh beds and the greenhouse where herbs and vegetables are grown year-round wc to supply The Kitchen. wc

The Kitchen is a feast for the senses. On any day you’ll find guests and 1

wood burning arrival / visitors gathering for informal lunches or taking a cookery class, gardeners stove reception area selecting fresh ingredients or chefs developing this season’s menu. There’s wine fridges courtyard pergola a hubbub of creativity at every turn.

entrance Fresh and contemporary, The Kitchen is a new way to experience and enjoy lobby Chewton Glen’s ever-evolving heritage of service and hospitality. The Kitchen is set to open on 1st March 2017. 3

Ordnance Survey Mastermap v

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Introducing The Kitchen team Rob Cottam, Chef Tutor

Rob Cottam joined Chewton Glen in August 2016 to mastermind the opening of the cookery school, located in The Kitchen at Chewton Glen. Rob has formulated a programme of cookery classes that will inspire, inform, educate and most importantly provide a culinary experience that is packed full of fun and enjoyment. Classes will be hosted by Chef Tutor Rob, and visiting guest and celebrity chefs, including of course James Martin and some very special friends drawn from his little black book of contacts! A highly experienced, passionate cookery teacher and demonstrator, Rob teaches cookery classes suitable for all skills and ability levels whether it is for those just starting out on their adventures in the kitchen or confident home cooks looking to improve their skills and learn something new. Rob Cottam is classically trained and has travelled throughout the world gaining wide-ranging knowledge of cooking ingredients and techniques. This coupled with an extensive understanding of contemporary food trends and dishes ensures that his Rob Cottam engaging teaching style will be tremendously popular for all who attend classes at The Kitchen. Prior to joining the team at Chewton Glen, Rob was head of The Cookery Club on-board P&O Cruises newest ship ‘Britannia’, working in collaboration with James Martin and a roster of celebrated chefs including: Marco Pierre White; Atul Kochhar; Mary Berry; Pierre Koffmann; Antonio Carluccio; Nathan Outlaw; Daniel Galmiche; Paul Rankin and Theo Randall. Formerly Rob was Development Manager and Senior Teacher at Leiths School of Food & Wine; Development Chef at the English Provender Company and Chef Tutor at the Ashburton Cookery School.

4 Tom Dimelow Adam Hart Tom Dimelow, Restaurant Manager

Adam Hart, Head Chef Growing up in North Devon, Tom Dimelow learnt a lot about looking after customers and delighting the public in his parents’ fish and chip shop. Adam Hart is a 100% home-grown talent. Having At 16 Tom left school to work in the family business and was approached by a studied catering at Bournemouth and Poole College, local country house hotel and encouraged to join their kitchen brigade as a he joined Chewton Glen’s kitchen brigade at the commis chef. He continued his professional training, studying cookery and age of 17 as a Commis Chef. Over the past 11 years customer service at college in Barnstaple. under the watchful eye of Executive Head Chef Luke Matthews, Adam has become an inspirational Shortly afterwards Tom moved to London and worked with Angela Hartnett in protégé being promoted to Sous Chef in 2013. Mayfair’s Michelin starred Murano as a commis sommelier. Undoubtedly this Throughout his career at Chewton Glen Adam has experience sealed his future within the hospitality industry and following a demonstrated a passion for food and foraging, with move to The Vineyard at Stockcross, Tom was offered a place on the creative input in recipes and menu planning, not prestigious ‘Ten Out of Ten’ management training programme, supported by forgetting being Luke’s right hand man at many Raymond Blanc, Rick Stein and of course Chewton Glen and Cliveden House. outside cookery demonstrations. He will be a tremendous asset when he takes up the reigns as Head Chef at The Kitchen in February 2017. ‘The Kitchen’ cookery school experiences from £185 Buy a gift voucher visit www.chewtonglen.com

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James Martin & friends in the cookery school

Richard Corrigan Dan Doherty Tom Kerridge Tom Kitchin Atul Kochhar

James Martin Pierre Koffmann Anna Middleton Adriana Rabinovic Georgie Soskin Louise Talbot

Each month we will welcome a famous face to the cookery school. The sessions limited to just 12 places, will include a demonstration, hands on cookery class, lunch or dinner hosted by the guest chef and a take home gift. For further information visit www.chewtonglen.com/thekitchen

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Book your class... Contact Reservations on tel: 01425 282212 Cookery School Classes Email: [email protected] Start your day with coffee and home baked pastries before a sneak peek at what’s growing in the greenhouse. Stroll through the garden into the cookery school and settle in to the workstation that is exclusively yours for the day. Spend time seated around the chef’s tutor station, where you will learn new skills before creating your own masterpiece under the watchful eye of the chef. Day courses run Tuesday - Sunday from 9.30am - 4pm. Prices start from £185 and include refreshments, lunch, all equipment and ingredients. For more course information the seAFOOD CheF please visit www.chewtonglen.com/thekitchen

the Best OF BReAD BAKInG GReAts

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Kohlrabi, dulse & tiger prawn salad Serves 4 50g washed & chopped dulse seaweed 2 garlic clove pureed 1 tbsp chopped ginger 2 peeled & grated kohlrabi 450g grated celeriac 2 chopped spring onions 2 tbsp chopped coriander 4 kaffir lime leaves chopped 2 chopped green chillies, seeds removed 16 tiger prawns

ASIAN DRESSING 1 cup soy sauce 1 cup fish sauce 1 tsp tamarind paste 2 tsp honey 1 cup sesame oil 1 tbsp sweet chilli sauce 1 tbsp dashi 1 tsp sesame seeds Place 4 tiger prawns onto a skewer rub a little oil onto the prawns and grill until cooked. Sauté ginger, garlic, lime leaves and chillies, allow to cool, add the rest of ingredients and mix together then drizzle with dressing. Plate the salad in a shallow bowl, place tiger prawns on top and add coriander to garnish.

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Book your table... Contact Reservations on tel: 01425 282212 Kohlrabi, dulse & tiger prawn salad Email: [email protected] Serves 4 50g washed & chopped dulse seaweed 2 garlic clove pureed 1 tbsp chopped ginger 2 peeled & grated kohlrabi 450g grated celeriac The Kitchen will provide an informal dining 2 chopped spring onions experience with an open plan layout offering you 2 tbsp chopped coriander the chance to watch the chefs at work. The à la 4 kaffir lime leaves chopped carte menu will feature wood fired pizzas, gourmet 2 chopped green chillies, seeds removed burgers, superfood salads and Mudeford lobster 16 tiger prawns and fries. The menu has been carefully created to showcase niche local suppliers and home grown ASIAN DRESSING produce. 1 cup soy sauce Open everyday for lunch and dinner. 1 cup fish sauce 1 tsp tamarind paste 2 tsp honey 1 cup sesame oil 1 tbsp sweet chilli sauce 1 tbsp dashi 1 tsp sesame seeds Place 4 tiger prawns onto a skewer rub a little oil onto the prawns and grill until cooked. Sauté ginger, garlic, lime leaves and chillies, allow to cool, add the rest of ingredients and mix together then drizzle with dressing. Plate the salad in a shallow bowl, place tiger prawns on top and add coriander to garnish.

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From the Estate ALIteX GReenhOuse Planning for the garden at The Kitchen began late last year when Estate Manager, Darren Venables visited Alitex, the company chosen to supply the beautiful Victorian style greenhouse that will be the focal point of the garden surrounding the building. Following this visit, that included a full tour of the factory and design studio, their team helped him to choose the perfect greenhouse that will meet all our requirements. The greenhouse will be centre stage in the kitchen garden and will re-inforce the ‘picked to plate’ home- grown philosophy of the walled garden adjacent to the hotel. The planting scheme will offer a wide variety, grown in small batches to ensure a constant and regular supply. It has been planned to fit in perfectly with the cookery courses, enabling guests to harvest crops and use them in the dishes they are creating as well as inspiring Adam Hart, Head Chef at The Kitchen.

www.alitex.co.uk

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We catch up with Darren Venables, estate Manager ... “Our nursery garden has undergone some major changes over the summer period, all with The Kitchen in mind. We have installed a third polytunnel, which has been designed specifically for growing seedlings and micro herbs, which will allow us to provide a much larger variety of crops than before. The existing greenhouse has been turned into a chilli house, however it will not just grow chillies but lemon verbena, alpine strawberries and lavender heads to name but a few. Finally, throughout the colder months, we will be growing winter vegetables in one of the existing polytunnels, which will give us the opportunity to harvest everything from coloured cauliflowers to purple sprouting broccoli no matter how cold the weather gets. Working closely with Rob and Adam in the planning and development of the new kitchen garden and indeed all the produce growing areas of the hotel, has been a key stage in the launch of The Kitchen, we all now look forward to seeing it open in February.”

Spice up your life Jen Williams, our resident forager has been out and about around the estate foraging for seasonal goodies to create the perfect chutney for the festive season.

A day spent in our apple orchard provided just what she was looking for, added to her secret mix of dried fruits and spices she has declared this year’s vintage the best ever. Now available in the Chewton Glen Boutique.

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The Spa THE NAIL STUDIO Not just somewhere to get a great manicure or pedicure you can enjoy a glass of fizz or a cocktail while your nails are transformed. Using the Jessica range of products and polishes considered by many to be the world’s leading authority on naturally beautiful nails. The Nail Studio offers manicures and pedicures for him and her including Geleration, a long lasting flawless finish that dries in seconds.

‘sPA’KLe DAY- from £145 Your choice of two 25-minute treatments: file and polish (hands or feet), back, neck and shoulder massage or an express facial. Enjoy breakfast on arrival, two-course lunch, teas and coffees, a glass of fizz and full use of the spa facilities. Available from 26th November - 23rd December 2016.

‘sPA’KLe eVenInG - from £95 Monday - Thursday 5pm - 10pm, Sunday 4pm - 9pm Your choice of two 25-minute treatments: file and polish (hands or feet), back, neck and shoulder massage or an Head to Toe Pamper Party express facial. Also enjoy a glass of fizz and full use of the spa facilities. The perfect girly get together for up to 12 guests. Available from 27th November - 22nd December 2016. • Exclusive hire of The Nail Studio at Chewton Glen for 2½ hours • Essential Manicure • Moisturising Pedicure • Glass of Prosecco £95 per person, minimum 8 guests.

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Book your Spa Experience... Contact Reservations on tel: 01425 282212 Stay, Cook & Spa Email: [email protected] Make the most of all that Chewton Glen has to offer with a Stay, Cook & Spa overnight break. Savour a day in the cookery school under the professional guidance of the chef tutor on either your arrival or departure day. £350 per person per night, based on two guests sharing a Garden Room. Includes: overnight accommodation, full English breakfast and use of the award-winning spa facilities. Available Tuesday-Thursday.

Winter Warmer Spa Day Banish winter blues with a re-charging treatment, a healthy alkaline lunch in the Pool Bar, spend time in the gym or an exercise class and enjoy a swim - a day to leave you feeling like new. Includes: • 60-minute face, scalp and back massage or a 60-minute detox body scrub. • Breakfast on arrival • Tea, coffee and refreshments throughout the day (excludes fruit smoothies and alcoholic beverages) BKlenadl teo gSethmeroothie • Full use of the award-winning spa and leisure facilities 1 apple, cored and roughly chopped • Pool Bar buffet lunch 5cm piece of cucumber chopped • Daily attendance at fitness, dance and aerobic classes Juice of half a lemon (note class timetable changes daily) 2cm piece of roughly chopped fresh ginger Available January - March 2017 1 large handful baby kale or spinach, £145 per person (Monday - Friday) 1 tablespoon chia seeds £165 per person (Saturday and Sunday) Handful of ice and water to loosen

Chewton Glen is one of the winners of the Good Hotel Spa experiences from £85 Guide Editor’s Choice 2017 awards for Spa Hotels. Buy a gift voucher visit www.chewtonglen.com

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This five day break includes: Treetox – ▪ Four nights overnight accommodation in your chosen Treehouse Suite ▪ One day juice cleanse with the additional days including an alkaline A unique detox in the trees breakfast, lunch and dinner menu Step away from the stresses of life and cleanse your ▪ 3 private one hour sessions choose from: Personal training, Nordic walking, body and mind on this nurturing four night, five day Yoga or Pilates health break. Created with wellbeing in mind, our special ▪ Sauna and steam room experiences programme is designed to help busy people unwind, ▪ 3 treatments: Natura Bissé Zest and Zen Ritual, Chewton Glen Balance Wrap restore and get clarity on any pressing life issues. and a one hour treatment of your choice You’ll stay in one of the glorious contemporary ▪ Home care advice Chewton Glen Treehouses, which are set high on stilts ▪ Full use of spa and leisure facilities apart from the main hotel in a wooded valley, and be ▪ Welcome gift and Daily Greatness Journal looked after by a dedicated professional team of £2,750 per person based on two people sharing a Treehouse Studio Suite for four nights. therapists. Sunday - Thursday. Single supplements apply. Subject to availability.

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Book your stay... Contact Reservations on tel: 01425 282212 Email: [email protected]

Warm up this winter More good news… three nights for the price of two Chewton Glen has been placed 3 nights midweek (Sunday to Thursday). in the Top 5 of UK Hotel Spas in the Condé Nast Traveller Prices start from only £650 per room per stay Readers’ Travel Awards 2016. (£216.75 per night with the free night applied). Valid until 31st March 2017.

Treat someone special to an escape at Chewton Glen. Buy a gift voucher visit www.chewtonglen.com

15 Special Events and Calendar Dates FORTHCOMING SATURDAY 21ST JANUARY 2017 WEDNESDAY 25TH JANUARY 2017 DATES FOR FRIDAY 10TH mARCH 2017 YOUR DIARY DINNER WITH PROFESSOR NOEl FITZPATRICK - BURNS NIGHT CElEBRATION BlACK TIE DINNER WITH THE SUPERVET - IN SUPPORT OF THE The Glenmorangie Company founded in 1893 in Tain, Ross- TENORS UNlImITED - HUmANImAl TRUST shire is home to some of Scotland’s best loved malt single THE RAT PACK OF OPERA mONDAY 3RD APRIl whisky brands. Their constant pursuit of perfection has AN AUDIENCE Enjoy a Champagne and canapé reception Professor Noel Fitzpatrick is a world-leading Veterinary surgeon, made Glenmorangie Scotland’s favourite single malt followed by a delicious four-course dinner WITH PATRICIA also known as Channel 4’s “The Supervet”. This popular Channel 4 whisky for more than 30 years. programme showcases the lifesaving work of Noel and his team, whilst being entertained during the evening ROUTlEDGE their innovative care and This intimate Burns Night celebration will take place by Tenors Unlimited. £65 includes arrival ground-breaking surgical in the Wine Room for just 20 guests. Hosted by Scott, Paul and Jem began performing coffee, presentation, pre- techniques for animals. Glenmorangie Ambassador, Karen Fullerton. together in 2002. Using talents honed in their lunch drink, three-course previous solo careers in opera, theatre and the lunch with a glass of wine Noel has been instrumental £95 includes Glenmorangie cocktail on arrival, four-course dinner recording worlds, they set out to bring their and coffee. in bringing the concept of with whisky pairings coffee and whisky truffles. own unique blend of wit, charm and vocal One Medicine to the fore in arrangements –along with original compositions - to the classical crossover genre. Now established as one of the UK, a subject at the mONDAY 27TH FEBRUARY 2017 the world’s premier classical crossover groups, join the Rat Pack of Opera for an intimate evening of some of the heart of his mission and the IN CONVERSATION WITH best music from the classical crossover repertoire. cornerstone of The Tenors Unlimited have performed at a host of events including the Queen's Diamond Jubilee Tour, FA Cup Final Humanimal Trust, the lORD DIGBY JONES at Wembley Stadium and have recently released their third studio album "The Journey" (on sale on the evening). charity he has founded. This Digby Jones was born into business. Some £125 includes Champagne and canapé reception, performance and a four-course dinner with wine and coffee. landmark charity aims to of his earliest memories are of life in a busy establish a platform for the corner shop where he lived with his mother, mONDAY 20TH mARCH 2017 cross-pollination of father and older sister. In 2000 he joined the IN CONVERSATION WITH BRUCE DENNY - SCUlPTOR expertise and ideas between CBI as Director General where he spent 6½ Special accommodation rate veterinary and human years and become known in the public arena Join us as renowned sculptor Bruce Denny takes us through the process of creating available for the Garden medicine for the benefit of especially for his candid, forthright attitude monumental bronze sculpture. This is a rare opportunity to explore the working life of Wing rooms; Garden Room £375 or Junior Suite £425 in his many media appearances. Following a living sculptor, whose works take pride of place in public spaces in London, as well as all living creatures. based on two sharing and his appointment as Minister of State for UK Trade and Investment in private and corporate collections around the world. Many of Bruce's works are £95 includes Champagne including full English 2007, he became a life peer taking the title Digby, Lord Jones of exhibited in the grounds and interiors of the hotel. Bruce will guide us through his and canapé reception, breakfast. Birmingham. inspiration and creation of these wonderful works of art, using video and discussion, presentation by Noel Direct on-line booking is now Join Lord Digby at Chewton Glen to hear about his journey from a so that you may understand the artistic integrity and the craftmanship that goes into Fitzpatrick and a three- available. Please visit corner shop in Birmingham to the House of Lords. them. course dinner with wine and chewtonglen.com/whats-on or call reservations 01425 coffee. £65 includes arrival coffee, presentation, pre-lunch drink, £65 includes arrival coffee, presentation, pre-lunch drink, three-course lunch with a glass three-course lunch with a glass of wine and coffee. of wine and coffee. Book signing. 282212. 16 17 FORTHCOMING DATES FOR FRIDAY 10TH mARCH 2017 YOUR DIARY BlACK TIE DINNER WITH TENORS UNlImITED - THE RAT PACK OF OPERA mONDAY 3RD APRIl AN AUDIENCE Enjoy a Champagne and canapé reception followed by a delicious four-course dinner WITH PATRICIA whilst being entertained during the evening ROUTlEDGE by Tenors Unlimited. £65 includes arrival Scott, Paul and Jem began performing coffee, presentation, pre- together in 2002. Using talents honed in their lunch drink, three-course previous solo careers in opera, theatre and the lunch with a glass of wine recording worlds, they set out to bring their and coffee. own unique blend of wit, charm and vocal arrangements –along with original compositions - to the classical crossover genre. Now established as one of the world’s premier classical crossover groups, join the Rat Pack of Opera for an intimate evening of some of the best music from the classical crossover repertoire. Tenors Unlimited have performed at a host of events including the Queen's Diamond Jubilee Tour, FA Cup Final at Wembley Stadium and have recently released their third studio album "The Journey" (on sale on the evening). £125 includes Champagne and canapé reception, performance and a four-course dinner with wine and coffee.

mONDAY 20TH mARCH 2017

IN CONVERSATION WITH BRUCE DENNY - SCUlPTOR Special accommodation rate Join us as renowned sculptor Bruce Denny takes us through the process of creating available for the Garden monumental bronze sculpture. This is a rare opportunity to explore the working life of Wing rooms; Garden Room £375 or Junior Suite £425 a living sculptor, whose works take pride of place in public spaces in London, as well as based on two sharing and private and corporate collections around the world. Many of Bruce's works are including full English exhibited in the grounds and interiors of the hotel. Bruce will guide us through his breakfast. inspiration and creation of these wonderful works of art, using video and discussion, Direct on-line booking is now so that you may understand the artistic integrity and the craftmanship that goes into available. Please visit them. chewtonglen.com/whats-on £65 includes arrival coffee, presentation, pre-lunch drink, three-course lunch with a glass or call reservations 01425 of wine and coffee. Book signing. 282212. 17 CG Newsletter Issue 73 final 220x150.qxp_Layout 1 21/10/2016 10:33 Page 18

Festive Events

sAtuRDAY 10th DeCeMBeR ChAMPAGne tAIttInGeR ChRIstMAs LunCh Christmas carols, Champagne and canapé reception, three-course lunch with flight of wines and Champagne, coffee and mince pies. Live music and dancing. £95 per person. M E N U FestIVe AFteRnOOn teA C A N A P é S A N D T A I T T I N G E R Join us between 26th November - 23rd December 2016 and B R U T R é S E R V E N V celebrate Christmas with a festive afternoon tea, including a sandwich selection of smoked salmon and dill | turkey, cranberry & S T A R T E R chestnut stuffing | cucumber, cream cheese & chive | Flambards CURED LOCH DUART SALMON egg & watercress mayonnaise. Devon crab, avocado, fennel Cinnamon and golden sultana scones | plain scones | clotted cream M A I N C O U R S E and strawberry jam. ROAST VENISON LOIN chestnut & pancetta, Pommes Anna, Savoy cabbage Mandarin and cranberry cupcakes | mince pies | hazelnut and praline macarons | fig & port mousse, Linzer biscuit | chocolate & D E S S E R T salted caramel tart. APPLE & GINGERBREAD CRUMBLE Indulge in a little bit of extra sparkle with a glass of Champagne clotted cream Taittinger or Winter Pimm’s for an additional £10 per person. COFFEE AND MINCE PIES £29.50 per person, pre booking essential. 18 CG Newsletter Issue 73 final 220x150.qxp_Layout 1 21/10/2016 10:33 Page 19

thRee COuRse LunCh £39.50 FIVe COuRse DInneR £65 WARM PAVé OF SALMON CEP MUSHROOM & CHESTNUT ARANCINI parsley root purée, compressed cucumber, horseradish truffle mayonnaise PRESSED DUCK CONFIT & ARTICHOKE pickled radish, Lebanese cucumber,  grain mustard & clementine dressing WARM PAVé OF SALMON BUTTERNUT SQUASH & PUMPKIN RISOTTO parsley root purée, compressed cucumber, horseradish smoked Rosary goats cheese, crispy sage PRESSED DUCK CONFIT & ARTICHOKE pickled radish, Lebanese cucumber, SPICED RED LENTIL & TOMATO SOUP grain mustard & clementine dressing watercress pesto BUTTERNUT SQUASH & PUMPKIN RISOTTO  smoked Rosary goats cheese, crispy sage ROAST NEW FOREST SPICED RED LENTIL & TOMATO SOUP watercress pesto ‘WROLSTAD’ BRONZE TURKEY roasted vegetables & traditional accompaniments  BRAISED Ox CHEEK ROAST NEW FOREST creamed polenta, curly kale & gremolata ‘WROLSTAD’ BRONZE TURKEY STONE BASS roasted vegetables & traditional accompaniments braised fennel, mussel & scallop broth BRAISED Ox CHEEK BUBBLE & SQUEAK creamed polenta, curly kale & gremolata chestnut & cep mushroom purée, STONE BASS fried duck egg braised fennel, mussel & scallop broth  BUBBLE & SQUEAK CHEWTON GLEN CHRISTMAS PUDDING chestnut & cep mushroom purée, fried duck egg brandy butter & sauce  SPICED MANGO & PINEAPPLE CHEWTON GLEN CHRISTMAS PUDDING star anise, Linzer biscuit & honey crème fraîche brandy butter & sauce APPLE & GINGERBREAD CRUMBLE clotted cream SPICED MANGO & PINEAPPLE star anise, Linzer biscuit & honey crème fraîche DARK CHOCOLATE & SALTED CARAMEL TART APPLE & GINGERBREAD CRUMBLE  clotted cream DARK CHOCOLATE & SALTED CARAMEL TART SELECTION OF SEASONAL BRITISH CHEESES orange sorbet, honeycomb (£5.00 supplement) Christmas in  or as an extra course £12.50 SELECTION OF SEASONAL BRITISH CHEESES   COFFEE AND MINCE PIES £4.95 The Dining Room COFFEE AND SPICED MACARONS Available from 26th Nov - 24th Dec 2016. Available from 26th Nov - 23rd Dec 2016.

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Take a visit to our sister hotel this winter. Just 20 minutes from Heathrow and 40 minutes from central London, Cliveden is the perfect destination for rest and relaxation. Set in 376 acres of National Trust gardens, explore the grounds and indulge in the 3AA rosette André Garrett Restaurant. TASTE OF CLIVEDEN Complimentary dinner offer Book a bed and breakfast stay before 31st March 2017 and enjoy complimentary dinner for two in The André Garrett Restaurant. Prices start from £495 per room per night, based on two people sharing a Club Room. www.clivedenhouse.co.uk Telephone: 01628 607107 Be among the first to sail aboard Silversea’s most exciting new small ship in ultra-luxury cruising and experience her exquisite decor and sumptuous suites, handcrafted in every detail. Sample all eight restaurants, reimagined dining venues that will shape your own delectable journey. Relax in an expansive choice of new, exclusive venues — open-air spaces that flow seamlessly throughout the ship to embrace the world’s most alluring havens. New Forest | Hampshire England | BH25 6QS Telephone +44 (0)1425 275341 Silver Muse begins her inaugural season in Mediterranean waters in spring 2017. [email protected] www.chewtonglen.com The new ultra-luxury ship, with just 286 suites and a maximum capacity of 596 guests, will make its maiden voyage from Monte Carlo to Nice at the start of an exciting 2017 season. During 2017, Silver Muse will sail throughout Europe, Canada, North and South America as well as the Caribbean, taking in over 130 destinations in 34 countries. Get regular updates on Facebook, Twitter, Instagram and Pinterest. To the best of our knowledge all information contained in this To discover more about Silver Muse’s exciting inaugural itineraries or to book, publication is accurate at the time of going to press. call 0844 579 6713, visit Silvermuse.info or contact your travel agent. Chewton Glen can accept no liability for any errors or omissions made, and reserves the right to change any items or events listed. 20