Yesterday (21st April) an evening celebrating British food, drink and culinary creativity was held at the Anderida Restaurant at Ashdown Park Hotel & Country Club near East Grinstead.
The event brought together guests to experience a seasonal tasting menu in a setting overlooking Ashdown Forest, an area long associated with the landscape that inspired the Hundred Acre Wood in A.A. Milne’s Winnie-the-Pooh stories. The occasion also forms part of wider interest leading up to the character’s centenary in 2026.
The restaurant, which has received industry recognition for its modern British cuisine, presented a curated “Taste of Anderida” spring menu designed to highlight regional ingredients and contemporary techniques. The evening aimed to reflect both the local environment and the evolving direction of British gastronomy.
Ashdown Forest is said to have inspired the Hundred Acre Wood in A.A. Milne’s Winnie-the-Pooh stories and this occasion also forms part of wider interest leading up to the character’s centenary in 2026
The menu opened with a selection of starters, including whipped goat cheese served with rhubarb and walnut malt loaf, and blood orange cured salmon accompanied by horseradish yoghurt, cherry, fennel and soft shell crab. A reinterpretation of a classic Caesar dish featured guinea fowl with pickled ranch dressing, parmesan, gem lettuce, bacon jam, brioche and anchovy.
Main courses focused on seasonal produce and coastal influences. Dishes included a delicious saddle of Sussex lamb with a truly melt in the mouth smoked cheddar dauphinoise, filo pastry, pea and fennel and a roasted beautifully cooked South Coast halibut served with razor clams, bacon, spring greens, caviar and hash browns was also a stand-out. A plant-based option of sesame roasted sweet potato was also offered, paired with maple, tempura jackfruit and celeriac miso purée.
Desserts continued the seasonal theme, with options such as pavlova with pink peppercorn, strawberries, hibiscus and basil sorbet, as well as poached rhubarb with crème fraîche, crème diplomat and ginger crumb. A chocolate crémeux with passion fruit elements and cocoa tuile completed the menu.
Keeping with the best of local theme of the menu, I found the Rushlake Sparkling English wine truly exceptional, and this Blush fizz which infuses the vineyard’s vintages ‘with vitality and elegance’ hadn’t travelled far at all. Rushlake Vineyard is at Rushlake Green near Heathfield in East Sussex – an area of outstanding natural beauty just nine miles from the coast. Their wines are produced with a belief in healthy soil and thriving ecosystem and strong ethos of long-term environmental guardianship.
Organisers described the event as an opportunity to showcase culinary craftsmanship while situating it within the cultural and natural heritage of the surrounding landscape. The evening formed part of ongoing efforts to position the venue as a destination for both fine dining and experiential events in the region.
A harpist provided gentle musical accompaniment to Ashdown Park’s elegant surroundings and Executive Chef Andrew Wilson’s demonstration of Classic Beef Tartar preparation added an interesting gourmet insight to what was a very pleasant evening.
Ashdown Park is at Wych Cross, Near Forest Row, East Sussex RH18 5JR
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