{"id":27432,"date":"2026-04-27T10:00:00","date_gmt":"2026-04-27T09:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=27432"},"modified":"2026-04-23T14:35:39","modified_gmt":"2026-04-23T13:35:39","slug":"ashdown-park-hotel-spring-menu","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/ashdown-park-hotel-spring-menu\/","title":{"rendered":"Ashdown Park Hotel Spring Menu"},"content":{"rendered":"

Seasonal Inspiration.<\/h3>\n

\"AshdownVisiting this fine hotel isn\u2019t just a \u2018stay\u2019, it is an experience. The Anderida restaurant offers polished fine dining, and the new Spring Menu is a treat at Ashdown Park Hotel.<\/p>\n

Anderida is a Roman name for the ancient forest in this part of East Sussex, which gives a nod to the stunning landscape around this celebrated hotel. It reflects the wild game that roams in the forest, although I am sure Chef Andrew Wilson buys his meats from favourite butchers rather than heading out with a crossbow himself.<\/p>\n

This beautiful restaurant has been awarded two highly prestigious AA Rosettes and offers a creditable wine list in which established international and local Sussex wine producers are showcased.<\/p>\n

Chef takes pride in both local and seasonal ingredients, and his new Spring Menu is a testament to that culinary passion. Starters include whipped goat cheese served with rhubarb and walnut malt loaf. The cheese was flavourful but without the overt \u2018tang\u2019 of many such goaty dishes. It was light and savoury and will likely convert those who would normally avoid such a menu item.<\/p>\n

Fresh and perfect for Spring is the blood orange cured salmon with unique and delicious horseradish yoghurt, fennel and soft-shell crab. That well-textured crab was the shining star of this plate.<\/p>\n

\"AshdownThe classic Caesar salad was elevated with the addition of guinea fowl with pickled ranch dressing, parmesan, gem lettuce, bacon jam, brioche and anchovy. That little fish is underrated, and it worked as a marvellous seasoning to this salad.<\/p>\n

Main courses include saddle of Sussex lamb with smoked cheddar dauphinoise, filo pastry, pea and fennel. This creation is bound to be popular: the lamb is exceptional quality and its preparation well-executed, retaining its mild and sweet flavour.<\/p>\n

Roasted South Coast halibut will be favoured by fish lovers, who won\u2019t be disappointed by this outstanding item. The flaky white fish was presented with razor clams, bacon, spring greens, caviar and hash brown potatoes. This is a refined and well-balanced dish and one that I would never attempt at home. I know when to leave it to the chef!<\/p>\n

Sesame roasted sweet potato with maple, tempura jackfruit and celeriac miso pur\u00e9e is a very smart dish for vegetarians, who won\u2019t feel short-changed with this meatless main course. Jackfruit has long been popular across Asia, but now more western chefs are appreciating its \u2018meaty\u2019 texture, mild taste and versatility in the kitchen. It becomes the culinary canvas on which to build more complexity. I think this should remain all year round.<\/p>\n

\"AshdownDesserts include Pavlova with pink peppercorns, compressed strawberries, hibiscus and basil sorbet. This is a lovely warm-weather dessert with a twist: fruit flavour with a suspicion of warming spice.<\/p>\n

It\u2019s rhubarb season so poached rhubarb with whipped cr\u00e8me fra\u00eeche, cr\u00e8me diplomat (cr\u00e8me p\u00e2tissi\u00e8re and whipped cream), ginger crumb and rhubarb pur\u00e9e was an inspired take on the traditional rhubarb crumble.<\/p>\n

A chocolate cr\u00e9meux with passionfruit curd and cocoa tuile (thin wafer biscuit), passionfruit sorbet and chocolate soil was fun to eat, and the chocolate cr\u00e9meux would make a chocolate lover\u2019s dessert on its own!<\/p>\n

The Ashdown Park Hotel Spring Menu doesn\u2019t put a foot wrong. It hints at tradition, it celebrates fresh and local ingredients, it introduces the diner to combinations which might not be familiar \u2013 but above all it works in mouthwatering fashion.<\/p>\n

Ashdown Park Hotel
\nWych Cross, Nr Forest Row
\nEast Sussex
\nRH18 5JR<\/p>\n

Phone: +44 (0)1342 824988<\/p>\n

E: enquiries@ashdownpark.com<\/p>\n

Visit Ashdown Park Hotel here https:\/\/www.ashdownpark.com\/<\/p>\n","protected":false},"excerpt":{"rendered":"

Seasonal Inspiration. Visiting this fine hotel isn\u2019t just a \u2018stay\u2019, it is an experience. The Anderida restaurant offers polished fine dining, and the new Spring Menu is a treat at […]<\/p>\n","protected":false},"author":2,"featured_media":27576,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26,28],"tags":[4962,4963,4964],"class_list":["post-27432","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hotels","category-uk","tag-anderida-restaurant","tag-ashdown-park-hotel","tag-spring-menu"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/27432","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=27432"}],"version-history":[{"count":2,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/27432\/revisions"}],"predecessor-version":[{"id":27578,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/27432\/revisions\/27578"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/27576"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=27432"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=27432"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=27432"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}