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What's On

Evening, Food & wine

Winemaker Dinner with Gusbourne Estate

Sat 21 Sept 2019

7.30pm-11.30pm

Wine Cellars
Adult £125
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2019 marks the release of our exclusive Waddesdon Sparkling Wine produced by Gusbourne.

Join us in the Wine Cellars for a glass of this wonderful sparkling wine followed by a five course dinner showcasing five wines from the Gusbourne estate in Kent.

We are offering the chance to taste some of the finest English sparkling and still wines ever produced. The flight is incredibly impressive from start to finish, but one of the highlights is without a doubt the Gusbourne ‘Boot hill’ Pinot Noir. This single vineyard Pinot Noir possesses quality akin to Premier Cru Burgundy, and is produced in minuscule quantities. This evening will offer a real eye-opener to the incredibly quality of both England’s still and sparkling wines.

Itinerary

7.30pm – Taxis arrive at the front of the Manor.

8pm – Sparkling Wine and canapes served in the Wine Cellars.

8.30pm- Dinner in the Manor Restaurant.

11.30pm- Guests depart.

Dress Code: Lounge Suit.

Important things to know

  • Please note that arrival for the event cannot be earlier than 7pm.
  • We would advise those wishing to drive to the event to inform us at the time of bookings so we can ensure that we position staff at the Staff Car Park to avoid confusion on arrival.
  • Please be aware that the car park for the cellars is a short walk away but allow yourself 15 minutes from arriving at Waddesdon Manor.

 

 

Menu

Lobster ravioli, spinach, pink grapefruit, seafood butter

Served with Gusbourne Blanc de Blanc 2014

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Textures of celeriac, hazelnuts, truffle oil

Served with Gusbourne Brut Reserve 2015

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Rare duck breast, duck croquette, parsnip puree, braised chicory, figs, duck reduction

Served with Gusbourne Pinot Noir ‘Boot Hill’ 2016

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Tunworth cheese, chutney, homemade biscuits

Served with Gusbourne Guinevere 2016

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Estate poached pear, milk crisp, whiskey caramel, oat crumble

Served with Gusbourne Ratafia

Vegetarian

Butternut squash ravioli, sage butter
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Textures of celeriac, hazelnuts, truffle oil
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Roasted globe artichoke, Jerusalem artichoke bon bon, parsnip puree, braised chicory, figs
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Estate poached pear, milk crisp, whiskey caramel, oat crumble
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Tunworth cheese, chutney, homemade biscuits