On 8th September, Ettinger will take part in an exclusive 'Meet the Makers' event at Gravetye Manor, as part of PoB Hotels' annual Now & Then series, celebrating Britain's heritage and modern craft.
Nestled in the Sussex countryside, the manor is surrounded by 35 acres of beautiful grounds, with its remarkable gardens at the heart of the hotel's experience. To better understand what makes these gardens so unique, we spoke with three members of the Gravetye Manor's team: their Head Gardener, Head Sommelier and Executive Chef.
Head Gardener - Tom Coward
The gardens look very different throughout the year. What are you enjoying most in the gardens at the moment?
"Early summer is one of the most exciting times of the year. The fruit in the Walled Garden is just starting to ripen, with blackcurrants, gooseberries, redcurrants and strawberries being some of the first to ripen. This is also a time when the meadows are especially wonderful as the orchids begin to flower in the flower garden, the fragrance of mock orange is especially fun on a calm evening as the salvias and dahlias begin to flower."
Do you have a favourite spot in the gardens? What makes it special to you?
"I can't say that I have a favourite spot in the garden because for me, its diversity is one of its greatest beauties. We get to practice so many different forms of horticulture, from 'wild gardening' to intensive flower gardening: traditional vegetable production and extensive orchards. This diversity gives me particular enjoyment in my work and hopefully contributes to guests' experience of the garden."
How do you think the gardens shape a guest's experience of Gravetye Manor?
"I think that it is quite a unique and intimate experience to stay at this historic house and garden. So often, on a garden visit, the guest only has the time or opportunity to 'view' the garden. But at Gravetye, the garden is truly used by the guests, and the joy of that interaction is one of the most wonderful things to see."
Head Sommelier - Federico Oddo
When you are choosing wines for the list, what are you looking for?
"We seek wines with a story that extends beyond the liquid itself. The wine landscape has changed dramatically in recent years, with a heightened awareness of quality and a noticeable shift in consumer behaviour. People are drinking less, but they are purchasing more thoughtfully. Guests are no longer choosing wines solely because they have received high scores or are considered fashionable; they are increasingly interested in the people, places, and philosophies behind the bottles. For me, the most exciting wines are those that express a genuine sense of place and have a story worth sharing. As sommeliers, we are not simply selecting wines, we are curating experiences and creating connections between our guests, our cuisine, and the individuals who craft these wines."
Is there a bottle on the list at the moment that you've been particularly enjoying sharing with guests?
"We take great pride in championing English wine, so I always enjoy opportunities to introduce guests to exceptional bottles produced close to home. One of my favourite moments is when guests place their trust in me to create wine pairings for their meal. Occasionally, I keep the identity of a wine a secret until the end of the course. Watching guests taste, discuss, and try to determine its origin is always fascinating. The reveal often comes as a surprise, particularly when they discover the wine is English. Two wines I have particularly enjoyed sharing are the Gusbourne Rosé and Danbury Ridge Pinot Noir. Both showcase the remarkable progress of English winemaking and pair beautifully with our cuisine. Seeing guests discover a new appreciation for English wine is incredibly rewarding."
What makes a wine experience truly memorable for you?
"A wine becomes truly memorable when it connects with you on a deeper level than simply taste, aroma, or setting. The best wines have the ability to evoke emotions, unlock long-forgotten memories, or introduce you to something entirely new. From the very first sip, you sense that you are experiencing something special. I often compare it to meeting an intriguing person who challenges your assumptions and broadens your perspective. Great wines tell stories, and sometimes those stories stay with you for years. One of my own defining wine memories came when I first started working as a sommelier. My senior colleague was astonished to discover that I had never tasted Sauternes. She disappeared into the cellar and returned with a bottle of Château de Fargues 1997. I still remember that first sip, the concentration, complexity, freshness, and extraordinary balance. It completely changed my perception of what sweet wine could be and remains one of the most memorable wines I have ever tasted."
Executive Chef - Martin Carabott
The gardens are such an important part of Gravetye Manor. How do they influence the way you create menus?
"The gardens are at the heart of everything we do. They provide not only exceptional produce but also constant inspiration throughout the seasons. We work very closely with the gardening team, often planning dishes around what is at its absolute best on any given day. This connection to the estate allows us to create menus that are rooted in place, celebrating the flavours, colours and diversity of ingredients grown just a short walk from the kitchen."
Is there an ingredient you're especially excited to be working with this summer?
"Summer is an exciting time because there is such abundance, but I'm particularly looking forward to working with the tomatoes from the kitchen garden. Their flavour, sweetness and variety are exceptional, and they capture the essence of the season. We also have beautiful herbs, edible flowers and soft fruits coming through, all of which bring freshness and vibrancy to the menu."
What do you hope guests take away from a meal at Gravetye Manor?
"I hope guests leave with a sense of having experienced something that is unique to Gravetye Manor. We want every meal to reflect the landscape, the gardens and the season in which they visit. Above all, I hope they remember the quality of the ingredients, the care that goes into every dish, and the feeling of being connected to this very special place."
To join us for this exclusive event, including a sumptuous Michelin-starred launch in the Manor’s private dining room, an intimate talk from our CEO Robert Ettinger, and a live embossing demonstration, secure your tickets via this link.