Your evening begins with drinks in the light and airy Conservatory or bar. If the sun is shining, enjoy a glass of sparkling wine on the terrace overlooking the lake and landscaped gardens.

The restaurant itself is open daily for lunch and dinner where you can choose from a selection of mouth watering dishes. Our menus offer traditional classic favourites with a contemporary twist.

After dinner, depending on the season, why not retire to the relaxing Library Lounge for coffee and brandy in front of a roaring log fire or sit on the terrace offering stunning views
of our glimmering lake and private grounds.

Non residents can also enjoy lunch or dinner at Ghyll Manor.

The hotel is also the perfect place to enjoy morning coffee and afternoon tea with friends, with a selection of delicious sandwiches and scones for you to enjoy.

You'll find some sample menus below to give you a taste of what's on offer:

 

Sunday Roast Menu 1

Sunday Roast Menu 2

Sunday Dinner

Spring Evening Menu

Private Dining in West Sussex

Ghyll Manor Hotel & Restaurant offer private dining options for your special occasions and celebrations. There are 3 locations within hotel with the following capacities:

• Terrace Room  - 6 - 40 guests
• Hunsdon Hall -  60 - 100 guests
• Restaurant -      50 - 60 guests

 

Sample menus include:

• Canapés such as beef & Horseradish Profiteroles, Cherry Tomato & Mozzarella Skewers and Chicken Liver Parfait with Grapes & Chutney.
• Soups including Spicy Parsnip with herb oil and Roasted Plum Tomato & Tarragon Soup with Herb Croutons.
• Starters include Seasonal Melon with Orange Sorbet & Fruit Coulis and Chicken Caeser Salad.
• Main courses such as Rosemary Roast Rack of Lamb with Thyme & Tomato Jus, Confit Duck Leg served with Savoy Cabbage & Raspberry Jus and Pan-fried Salmon served on a bed of Watercress & Spinach, Beuree Blanc.

In addition, menus can be themed to your function. Call the hotel on
0845 345 3426 to discuss your individual requirements or email enquiries@ghyllmanor.co.uk

• Champagne
• Sparkling Wine
• White Wines
• Rosé Wines
• Red Wines
• Dessert Wines
  
  

• Download Wine List

Wines and Vintages may be subject to substitution or alteration due to factors beyond our control

For further information call 0845 345 3426 or email enquiries@ghyllmanor.co.uk

Alec Mackins, Head Chef at Ghyll Manor trained at Thanet College, in Broadstairs, Kent, and then took a job as a kitchen-hand in the Selfridge Hotel in London. Under head chef Mark Page, Alec learned the skills he needed to survive in the business and encouraged by the success of Michelin-starred German chef Josef Viehhauser, of Le Canard in Hamburg, he moved on to become head chef at historic gentleman’s club, The Savile Club, in London. Alec has been creating stunning dishes as head chef at Ghyll Manor for the last four years. Alec has a column in the CSMA Club magazine each month, called ‘Ask Alec...’ where he uses his expert knowledge to give advice on all types of food related queries!

Here are a few of Alec’s top tips...

Can I make ice cream without an ice cream machine?

Absolutely! Start with an ice cream recipe that is custard based for a smooth texture. The key is to check the ice cream every 30 minutes. When it just starts to freeze, beat until smooth. Repeat the process over 3 to 4 hours until ready.

Please can you tell me how to make my own flower-scented sugar at home?

Flower-scented sugar is a lovely ingredient for cakes and desserts and it also makes a nice gift. Simply lightly crush the petals from organically grown, pesticide-free roses, lavender or violets and mix into an airtight jar of granulated sugar – leave for a week then remove the flowers.

Is it possible to freeze herbs successfully?

Some herbs, such as thyme, can be frozen, but others will not respond well to freezing. Generally, I would say frozen herbs are fine for use in cooking, but not for a garnish. Try freezing them in ice cube trays with a little water to cover.

We are trying to eat fewer potatoes. Can you suggest an alternative topping for Shepherd’s Pie?

Both cauliflower and celeriac make wonderfully tasty smooth toppings for Shepherd’s Pie. Simply steam cauliflower florets until tender, then purée with butter, a dash of cream and plenty of seasoning. Alternatively, simmer some peeled, cubed celeriac in milk until tender. Drain and allow the steam to disperse, then purée. Top the meat as usual and brown underneath the grill.

What is best to use in scrambled eggs – milk or water?

Neither in my opinion! The best and creamiest scrambled eggs are made simply by melting a knob of butter in a heavy-bottomed pan. Break the (preferably organic) eggs into a bowl and stir with a wooden spoon. When the butter is frothy, add the eggs. Keeping the heat low, simply stir gently until the eggs begin to set. Season with a little salt and ground pepper and serve.

Should you keep eggs in the fridge?

You can store eggs in the fridge, but for most recipes they need to be at room temperature. I recommend using very fresh eggs, which are fine kept out of the fridge in a cool place.

Do you recommend cooking the stuffing in the turkey or separately?

I prefer to cook the stuffing separately. You should never stuff the cavity of the bird – only the neck – so you usually have to cook some on its own, anyway. I also like the golden crust you get when stuffing is baked in its own dish.

 

 

 

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  Champagne on the Terrace

  

  Classic Canapes

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  Contemporary Desserts

  

  Modern Mains

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  Fantastic Wine Collection

  

  Light and spacious Designs

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  Pre-dinner drinks

  

  Room Service

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  The Restaurant

  

  Wedding Breakfasts

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  Afternoon Tea

  

  The Dining Room

Navigate the 360° tour by clicking the image and using the arrow/cursor keys or by clicking and dragging your mouse. Use the SHIFT key to zoom in and CTRL key to zoom out.

Navigate the 360° tour by clicking the image and using the arrow/cursor keys or by clicking and dragging your mouse. Use the SHIFT key to zoom in and CTRL key to zoom out.