From the balcony of the dining room at Ashling Park’s vineyard, I can see the sun setting over the 200-year-old oak trees, and the golden glow of the Chardonnay vines sprawled out in neat lines beneath me.
My main course is being served – South Downs pigeon breast with Chichester-sourced baby veg and a blackberry-red wine sauce, paired perfectly with the red berry notes of Ashling Park’s sparkling rosé. I’m savouring my first mouthfuls when the chef comes over to tell me that everything on the menu (and of course in my glass) is sourced from within a 15-mile radius of where I’m sitting – except the vanilla for the panna cotta.
