Harvest Farm Feast

About this experience

Join us for the last vineyard event of this glorious season - a Local & Wild  
Restaurant pop up for a Harvest Celebration, featuring our own wonderful produce.

We’re serving intimate candlelit dinners in the Wine Lodge and Barrel Room, feasting on sensational dishes crafted from seasonal Sussex produce, paired with Nutbourne wines, surrounded by Bridget Gladwin’s contemporary artwork. Hosted by the Gladwin Family, we will greet you with a Nutty sparkling reception and welcome to Nutbourne, before a four course dinner with a special selection of wines to taste from the estate.

Join us at the vineyard on Friday 19th and Saturday 20th September.
Arrive from 5.30pm for private view
6pm Nutty & Canapés Reception overlooking the vines
7pm Dinner in the Wine Lodge or Barrel Room
10pm Carriages

Oliver Gladwin's Seasonal Menu celebrates Gregory and Lani Gladwin's farm grown produce, along with Sussex coast fish and South Downs venison. Richard Gladwin's selection of Nutbourne's finest wines as pairings includes our Pinot Meunier 2023.

Sparkling Canapé Reception

Chipolata Sausages, Mustard & Honey
Cornish Tuna, Vine Leaf Summer Roll
Sussex Cherry Olives

Wine: Nutty Vintage 2018

FEAST

On the Table

Vinewood Fire Roasted, 48 Hour Fermented Sourdough Focaccia, Rapeseed Oil & Cherry Blossom Vinaigrette

Sussex “Antipasti“ grown on the farm

Tempura Marrow, Russet Apple, Nasturtium & Caraway Dipping Sauce

Lani’s Melons, London Burrata, Heritage Tomatoes, Rose Geranium & Pumpkin Seed Dressing

Stein’s King Oyster Mushroom Carpaccio, Vintage Red Leicester, Sunflower Seeds & Chilli  

Wine: Sussex Reserve 2018

Fish Course

Smoked Haddock Souffle, Seafood & Quince Bisque, Crème Fraiche & Chive Oil

For Vegetarians (prebooked)
Brighton Blue Souffle, Butternut Squash Bisque, Crème Fraiche & Chive Oil

Wine: Nutbourne Barrel Fermented Chardonnay 

Main Course

Wild Southdown Fallow Deer, Vinewood Roasted Loin, Slow Cooked Venison Cigar,  
Cauliflower & Schonberger Puree, Hispi Cabbage, Smoked Bacon, Bread Crumbs & Thyme Jus

For Vegetarians (prebooked)
Allotment Garden Aubergine Baked with Pulses, Eggplant Cigar,
Cauliflower & Schonberger Puree, Hispi Cabbage, Bread Crumbs & Thyme Salsa

Wine: Pinot Meunier 2023

Dessert

Coxes Apple Pie, Burnt Butter Custard, Damson Sauce & Cobnut Crunch

Wine: Nutbourne Hedgerow 2018

£96 per person, including pairing wines throughout

Seating by allocation in the Wine Lodge or Barrel Room, but do say if you have a preference. Please note that tables are shared seating. We can also offer a private dinner for 10-12 guests in the Windmill. There is limited availability, and all places must be pre-booked, on a first-come,. first-served basis. Email info@nutbournevineyards.com or call 01798 815 196 with any enquiries.

A vegetarian and vegan alternative can be provided for every course and dietaries catered for if we are advised in advance. 

CANCELLATION POLICY
Once booked and paid for, we are unable to accept postponement or cancellations for this visitor experience, whatever the reason. We naturally hope for fine weather but in the event of rain, the event will still go ahead within the winery buildings and your place/ catering will be reserved for you.