Back in November we were invited to experience a new dining event at Horsted Place. This was one of their first, hopefully of many Kitchen Pantry Evenings. The four course menu aims to showcase home-grown and locally sourced produce to create an authentic and sustainable dining experience. Chef Alan White is proud to use ingredients grown in the hotels very own poly tunnels and even from the lady with a vegetable patch across the road. Local, fresh and sustainable. With their November menu showcasing South Coast fish dishes using locally caught produce from Newhaven, upcoming menus plan to cover the themes of winter warmers and brunch. There’s something for everyone, whatever your palate.
Our evening
Despite living in the area for over 15 years this was my first visit to Horsted Place. I can’t believe it’s taken so long to discover this utter gem of a hotel right on my doorstep. Walking through the grand entrance certainly feels like you’re entering a luxury venue, however the feel is warm, welcoming and intimate – like visiting well-to-do friends rather than a hotel. We relaxed with a drink in the lounge until we were invited into the main dining area, which has gone through a recent revamp. We were well looked after from start to finish with attentive, friendly and down to earth staff keeping our smiles fixed and our glasses full.
After a short introduction from Chef Alan White the first course was served. An exquisite portion of chalk stream trout cured in Hastings gin paired with a zesty lemon gel, garlic chives and compressed cucumber. I’m not sure whether I’ve had trout before, I’ve definitely not had it served cured like this. I’ll certainly look forward to trying it again though. The trout was delicious, as was the lemon gel bringing the flavours to life.
Next up were scallops served with Horsted chutney, black pudding and bacon crumb. The scallop was meaty but melted in your mouth. One of the best things I’ve eaten in a long time. Just delicious. Our final fish dish was a generous serving of cod served with oyster mushrooms, endive (a leafy vegetable I learned..), beetroot puree and chive fish cream. I relished every mouthful. The meal was rounded off with a beautifully presented chocolate mousse with plum and honeycomb. Every course a delight both visually and to the taste buds.
I also really enjoyed sampling the recommended accompanying wines thanks to the wine flight option, all from local vineyards. A Hindleap Cuvee to start, an Ashdown Estate Rose to pair with the trout, Bachuss for the scallops followed by a Bolney Estate Pinot Noir. Sussex really has never tasted so good!
We really enjoyed our Kitchen Pantry Evening experience, mostly because of the incredible food, but also thanks to how the staff made us feel. We felt so welcomed. The staff really do make this the absolute stand out evening that it is. Kitchen Pantry events are now scheduled for 2025 with the first, Winter Warmer event taking place on January 16th – I can’t recommend it enough.
