THE FORMAT OF A WINEWEEKEND
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 featuring a handpicked selection of delicious wines from different grapes, regions, and vintages. The evening is pleasantly rounded off with liberal quantities of Port.
Jon will provide entertainment with various humorous tales and stories from his travels, time in the wine trade and memories of running his wine tasting weekends.
Start with an English or Continental breakfast. A local walk (3 to 7 miles) can be pre-booked with Heather, including a commentary on 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 before dinner.
After a leisurely breakfast, depart for home perhaps taking in a pretty village, ancient church or crumbling castle on the way.
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.
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.
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.