Tuesday, 20 June 2017



On Thursday 8th June 2017 we opened the Arundel Restaurant for the Starr Trust charity "Cooking for the Starrs" cooking event. The menu was compiled from two student team leaders who liaised with the head chef Russell Williams from Baliffscourt Hotel in Climping. Here are the dishes that were prepared and a copy of the menu. We had several sponsors including the Brighton Hilton who provided a champagne reception.The winning chef was Robert Whittington, so well done to Rob and all of the other students who took part in the production and service of the evening. 










MENU

FOIE GRAS
Port Marinated Foie Gras Ballontine
Caramelised Pear Puree, Truffled French Beans, Red Onion Foccacia


TORTELLINI
Local White Crab Meat and Fresh Herb Tortellini
Pea Puree, Vierge Oil, Pea Shoots


SEABASS
Grilled Fillet of Bass
Pesto Risotto, Port Jus, Prawn Cracker


DUCK
Soy and Honey Marinated Duck Breast
Slow Cooked Duck Leg and Prune Tartlet
Sesame Carrots, Chargrilled Bok Choy, Beetroot


CHEESE
Local Tunworth Cheese
Homemade Brioche, Marmite Butter



PANNACOTTA
Vanilla Pannacotta, Strawberry Sorbet
Black Pepper Palmiers, Meringue Droplets

Tuesday, 17 March 2015

Some pictures from our "Taste of Sussex" evening last Tuesday



  The Best of Sussex
TUESDAY 10th MARCH 2015
£16.00


Wild Mushroom Consommé (v)
Garnished with poached Quails egg

Sussex Smokie
Smoked Haddock baked in a rich Chalton (Goodwood Estate) Cheese Sauce

Sussex Churdle
A small Pasty of Bacon, Chicken liver, and Mushrooms baked in
cheese pastry


Arundel Mullet  
Poached Grey Mullet in a Red Wine and Caper Butter Sauce served with Parsley turned Potatoes

Red Onion & Brighton Blue Cheese Tart
Warm individual tart served with Samphire Green Salad

Roast Leg of South Downs Lamb
Served with Rosemary Roast Potatoes and minted Yorkshire Pudding.


All served with Vegetable Panache


Jevington Ice-cream Sundae (v)

Sussex Pond Pudding
Served with lemon butter sauce (v)


Cheese & Biscuits
A trio of Sussex Cheese
Sussex Brie, Sussex Marble & Molecomb Blue with home-made biscuits (v)



We had some extremely positive feedback from customers for this menu and especially:

 The Sussex Smokie - "were to die for!"

The Red Arundel Mullet - "Mullet was Superb!"

Roast Leg of Lamb - "melted in the mouth!"

Sussex Pond Pudding -  " To die for" , "pudding was very good"






A few pictures taken at the Steyning Probus lunch Wednesday 11th March.






Zoe and Luke showing and impressing the dinners with their flambe skills. Well done you two

Wednesday, 4 March 2015

Burns Night Tuesday 20th January 2015

The Burns Evening in the Arundel restaurant was a resounding success. We had haggis, piper  and Dancing along with 75 or more very happy guests. The evening began with The Selkirk Grace and the guests being piped in with the bagpipes.  
We began with Cullen Squnk" a soup with leek, potato and smoked haddock. This was followed by the haggis procession and The address to the haggis. The haggis was then toasted with a wee dram and stabbed.. Then we served the haggis with neaps and taties. The complete menu is here below:

Burns Supper
£20.00 per person



Cullen Skink

Cream soup loaded with fresh smoked haddock and potatoes garnished with chopped chives

***********

Haggis Tatties and Neaps

Traditional Haggis served with mashed swede and potatoes

****************

Braised Highland Lamb Steak
Lamb Steak simmered with root vegetables, in red wine and ale served with classic Hassleback Potato

****************

Marmalade & Whisky Bread & Butter Pudding
 Layered Brioche soaked and baked in vanilla custard with a hint of Whisky
or
Cranachan Ice-Cream Coupe
Raspberry ice-cream with caramelised oats and whipped cream topped with grated chocolate
The meal has just been served
Ready to start the dancing

Wednesday, 17 December 2014

Monday 15th December 2014


Today was the Staff Christmas lunches with 67 bookings. This was one day of the year when all staff could take a leisurely lunch and enjoy time out for an hour or two. They all had a similar menu with a choice of dishes, but most went for the traditional Turkey followed by Christmas Pudding.


Ready for the HR team






And here they are









The Estates Crew all very much appreciated, Thank you

Thursday 11th December Christmas Dinner

This evening we had the usual group Rosemary with a few other students who volunteered to help. The evening menu was as follows:


Dinner
Tuesday 9th, Wednesday 10th & Thursday 11th December 2014
£20.00

Canapés and Mulled Wine on arrival

Creamed Winter Vegetable Soup with Garlic Croutons

Avocado and Prawn “Tian” served on ‘Marie Rose’ Sauce

***

Fillet of Plaice Filled with Salmon Mousse, Steamed & Coated
with Tarragon Butter Sauce

Red Pepper filled with Plum Tomatoes, Garlic, Olive Oil & Goats Cheese
roasted & served on Tossed Leaves with Basil Oil & Balsamic Reduction

Roasted Sussex Turkey with Sausage meat Stuffing, Cranberry, Port
and Orange Relish and Madeira Wine Gravy

Panache of Seasonal Vegetables

***

Mont Blanc Meringue, Vanilla Cream & Sweet Chestnut Puree on
Bitter Chocolate Sauce

Traditional Christmas Pudding with Navy Rum Custard Sauce

Cropwell Bishop Stilton Cheese with Oatcakes and Apple, Date
and Walnut Chutney

Selection of Teas and Coffees
Petits Fours



The Mont Blanc Meringue on a sea of lovely chocolate sauce


Turkey dinner with all the trimmings
Thursday lunch guests with Mr Gunn's party



Wednesday 10th December

Today we had another double session of Christmas luncheon and dinner. We had many customers who were very observant and noticed our published menus had a spelling error as we had forgotten our e in luncheon. Whoops sorry for that as unfortunately we had a rush to get it off print with liaison with the marketing department. Here is the menu we served this Christmas:

Lunch
Tuesday 9th, Wednesday 10th, Thursday 11th & Friday 12th December 2014
£15.00

Creamed Winter Vegetable Soup with Garlic Croutons

Avocado and Prawn “Tian” served on ‘Marie Rose’ Sauce

*******
Fillet of Plaice Filled with Salmon Mousse, Steamed & Coated
with Tarragon Butter Sauce

Red Pepper filled with Plum Tomatoes, Garlic, Olive Oil & Goats Cheese
roasted & served on Tossed Leaves with Basil Oil & Balsamic Reduction

Roasted Sussex Turkey with Sausage meat Stuffing, Cranberry, Port
and Orange Relish and Madeira Wine Gravy

Panache of Seasonal Vegetables

********
Mont Blanc Meringue, Vanilla Cream & Sweet Chestnut Puree on
Bitter Chocolate Sauce

Traditional Christmas Pudding with Navy Rum Custard Sauce

Cropwell Bishop Stilton Cheese with Oatcakes and Apple, Date
and Walnut Chutney

Selection of Teas and Coffees
Mini Christmas Meringues



Mrs B-R talking to some of the evening customers.

East Preston WI in this evening 



Cropwell Bishop Stilton Cheese with Oatcakes and Apple, Date
and Walnut Chutney