- Date: Saturday 17th December and Sunday 18th December 2022
- Pricing: £95 per person
- Timing: 12.30pm - 4pm
Bring in the Christmas season with family and friends on our estate, with a luxurious four-course wine lunch. These specially created lunches are a delightful opportunity to enjoy an indulgent meal paired with Gusbourne still and sparkling wines.
You will be welcomed with a glass upon arrival and seated in our dining room overlooking the vines for your lunch. A special four-course festive lunch created by our Head Chef Anthony Coppard will showcase the best available local ingredients and each course will be perfectly paired with one of our wines by Master Sommelier Laura Rhys. This promises to be a real festive treat for foodies and fine wine lovers alike.
Lunch is a set menu, designed to celebrate the seasons and local produce, available on either 17th or 18th December 2022. Place are limited, so book now to avoid missing this festive treat. Please let us know of any dietary requirements for you or your guests prior to arrival. Your first course will be served at 12:45pm.
Magnum Masterclass and Lunch with Laura Rhys MS
Set within our cosy Hide tasting room, join Master Sommerlier, Laura Rhys in a tasting of our large format wines, including our newly released vintages followed by a seasonal three-course lunch. Each course will be paired perfectly with our wines, hand selected by Laura.
Still Wines Masterclass and Lunch
This masterclass, hosted by fine wine expert Steve Kirkham, is a fascinating way to explore our range of still wines – from their production to how they taste in the glass. A tutored tasting followed by a delectable three-course menu paired with our wines.
Winemaker's Library Lunch with Chief Winemaker Charlie Holland
An unmissable experience and the perfect opportunity to explore our oldest and most elusive wines. Set in our cosy tasting room, you'll be taken on a journey through our vintages to date with Charlie Holland, our Chief Winemaker. Paired with an exceptional three-course lunch created by Head Chef Anthony Coppard.