THE FORMAT OF A WINEWEEKEND

FRIDAY
A typical weekend starts on Friday at around 7pm with a glass of Champagne. A delicious tasty four course dinner follows Jon's tutored tasting. The evening is pleasantly rounded off with liberal quantities of Port or Madeira.

SATURDAY
Start with an English or Continental breakfast. Organise with Heather a local walk (3 to 7 miles) led by her, or on your own, talking local history as she goes and on to a pub suitably placed along the way for lunch. Guests return ready for another humorous and informative tasting, sniffing, eye rolling and satisfied smiles before dinner at 8.30 pm.

SUNDAY
After a leisurely breakfast, depart for home perhaps taking in a pretty village, ancient church or crumbling castle on the way.

ORGANIC MENUS

Organic weekends are new to Wineweekends.

By working along with the hotels and running an active 'real food' policy, the most important criterion is that all the food we use should be produced to the highest standards. Implicit in this is the concept of farming organically, but we understand how the term 'organic' is often exploited by big business, so more important than organic is the need to source all of our food direct from those who produce it, so we can see for ourselves the standards to which they work. Thus we can vouch for the fact that all of our producers farm in a traditional sustainable way without the use of chemicals, and that some of them have gone that bit further and work in ways that might be described as 'biodynamic'.

The dinner menus featured below cover three different ideas that, in terms of seasonality, would be appropriate to this time of year. All of our fresh food is sourced from within a 10-mile radius direct from the producer, so by definition we work with seasonal produce. The dinner menus change throughout the year to reflect this.

See our sample organic breakfast menu and sample organic dinner menu!!

More details on organic weekends at Aspen House can be found here.

SPECIAL MENUS

We respect that some people prefer not to eat meat or animal products, and we are prepared to cater for these options with menus tailored to suit.