Head Chef Stephen Crane’s clever menu combining the innovation and tradition that is reflected throughout the venue, is served up in the Elizabethan manor house against a backdrop of wood paneling, log fires and views across the gardens towards the South Downs National Park.
As the menu includes specialities such as sautéed langoustines with crisp pork belly, braised baby gem lettuce and Jerusalem artichoke purée; fricassée of Carlingford oysters with Jersey Royals, wild asparagus and Sevruga caviar; Braised oxtail with boudin blanc, creamed potatoes and truffled Savoy cabbage… and that’s just to start! So no surprise that they are the recipients of such a coveted award.
Huge congratulations Ockenden Manor! You deserve it!
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