In normal circumstances I would introduce the Autumn Newsletter with the usual bucolic bullshit ….
The mists hovering over the “Sussex Serengeti”, chefs out foraging at dawn for boletus, chanterelles, gamekeepers appearing at the kitchen door with venison haunches, ” battening down the hatches” in front of the roaring log fires, etc etc ad nauseam !
Instead, despite being the tail end of September, we find ourselves basking on the Griffin terrace in our shorts , G-strings and havianas, still gunning down the “girl petrol” with gay abandon and wondering why the hell the cricket season ended two weeks ago.
Sadly , the Indian Summer won’t continue giving for ever, and thence I would refer you back to the first paragraph.
21st September; long may it continue !
SALVE AUTUMNUM IN DOMUM GRIFFIN
I would hope by now, dear readers, that you have got the gist of this Latin lark…
VALE VETERA, SALVE NOVUM
Basically, out with the old , in with the new !
Lots going on here this Autumn, in addition to our regular Bacchanalian entertainments, starting withExtended Kitchen opening times
It is well documented how rapidly we react to customer feedback…
Over the past fifteen years or so some of you punters have been asking why we don’t open the kitchen earlier in the evenings, and serve food all afternnoon over the weekends and the answer has always been “I haven’t got a scooby, mate! ”
Happily, under the aegis of our new gastronomic maestro and head chef, “Judge” Neal Brunning,this is exactly what we are going to do.
From Friday 30th September, we will commence bar food every evening of the week from 6pm (previously 7pm).
In addition the bar menu will be available all day on Saturdays and Sundays (previously last bar food orders taken at 3 pm).
Last food orders in both the restaurant and bar at 9.30pm (Sundays 9pm).
The Griffin Wine Club’s new tasting room !
I wish !! After a brief Summer hiatus, when the winemakers of the world are apparently grafting hard, and the GWC members have been selflessly honing their palates with the help of sommeliers across the Med, we are ready for the new season of Wine Club dinners…
THE CROSSROADS WINE DINNER, THURSDAY 13TH OCTOBER, 7.30pm
The Crossroads Winery is located in Hawkes Bay , N.Z. and is the flagship of the extraordinary Peter Yealands wine empire in New Zealand. It regular;ly wins best red wine producer in N.Z. at the international Wine Challenge and get this, they don’t even produce a Pinot Noir here !
Think top class cool-climate Shiraz and Cabernet Sauvignon and throw Peter Yealands’ alchemy in the mix, it’s heady stuff !Neal Brunning and his team will prepare a four course dinner to accompany a selection of whites and reds from the Crossroads portfolio – full food and wine matching to follow shortly. Many of you (particularly the gentlemen members, I suspect) will remember Helen McFarlane, our hostess ( am I allowed to say that ?) on the evening, as ever aided and abetted by Linton Neill MW and yours truly .This should be a fantastic start to the GWC season, would love to see as many of you and your friends as can make it, please book early, stay late or even the night !?
Â£60 per head
Life through red tinted glasses !
CHRISTMAS 2016, YOU MUST BE JOKING, GUV!
Granted, it seems a little previous to be casting forward to December on days such as these. However I mentioned earlier that we are indeed fortunate to have Neal Brunning leading the assorted talents in the kitchen – have a “butchers” at the Christmas menu and you can sense that we are going to have some splendid new ideas coming out of the engine room over the next few months, backed up by all the Griffin classics !
Roast turbot, brown shrimp butter, poached purple potatoes, samphire, watercress puree, chargrilled lemon
Breast of pheasant, confit leg, wild mushrooms, soft herb gnocchi , shallot sauce, chestnut stuffing
Celeriac and apple rosti, salt baked winter vegetables, Griffin garden herbs, cranberry jus (v)
8 oz Sussex rib eye, hand cut chips, roast heritage tomato, dressed watercress, pink peppercorn butter
Braised Norfolk turkey, apricot stuffed leg, chestnut stuffing, duck fat roast potatoes, truffle honey glazed roots, roasted sprouts & pancetta, bread sauce, Madeira jus
Griffin Christmas pudding, homemade brandy ice cream
Chocolate tart, honeycomb ice cream, crÃ¨me fraiche
Pear tarte tatin, walnut & blue cheese ice cream, thyme caramel sauce
Black olive & vanilla pannacotta, mango puree, nasturtium, black pepper
Selection of local Sussex cheeses, onion chutney, crackers
Coffee & handmade petit fours
Served 1st December until 30th December, Monday – Friday
For more information please email us at firstname.lastname@example.org
or contact us on 01825 722890
A non-refundable deposit of Â£5 per person will be required for all bookings of 8 or more.
Fletching Bonfire Parade
22nd October,2016ORMexican “Day of the Dead”
New Years Eve,2017
The Griffin New Years Eve Banquet and Ball needs no introduction.
For one night only The Griffin is transformed into a wonderland reflecting the theme, a four course banquet is served to guests ludicrously attired in fancy dress( or black tie) , followed by delirious dancing and tequila fuelled debauchery well into 2017, an art perfected by the Mexicans !
Once again the full race card of decadence for the evening will be published in the next few weeks . but feel free to secure your booking as soon as !
So there we have it F.O.G.s , plenty of food ( and drink) for thought; in my next communique I shall be detailing various upcoming events,including live music, tutored tastings, mixology, Fletching Bonfire night etc.
In the meantime , may I proffer some Landlordly advice ?
Alcohol won’t solve all your problems, but neither will milk and water !!