Classic Cowdray - a celebration of country luxe

We were delighted to be invited to personally experience the magnificence of Cowdray House first hand, by joining the house’s team for an exclusive event produced in partnership with two of the House’s regular partners, Caper & Berry and Nordic Twigs. We are really looking forward to working with Caper & Berry on two weddings at Cowdray in 2024 and to collaborating with Nordic Twigs on the most beautiful floral brief for one of them.

The afternoon began with Champagne afternoon tea followed by an interactive terrarium making masterclass - mine still has pride of place in my office!

There was then time to retire to our rooms to relax and refresh -. I was lucky enough to be given the incredible White Sapphire Suite, with views of the outdoor pool, Cowdray Heritage and the South Downs and the most beautiful bathroom.

Soon enough, I rejoined my hosts for Champagne and canapes in the Drawing Room before being invited through to Buck Hall for a formal, seated dinner in the most beautiful setting; the dream team of caterers Caper & Berry and floral designers Nordic Twigs had created a table setting of dreams evocative of spring at the estate - tall willowy trees on the dining tables reached high into the vaulted ceiling of Buck Hall whist at eye level, jewel coloured floral arrangements completed by bright tableware accents completed the look.

Caterers Caper and Berry are known for using only the finest locally sourced ingredients and partnering with artisan producers to create their signature mouth-watering, imaginative dishes; Nordic Twigs fuse Nordic simplicity and modernity with the rich and eclectic heritage of Britain to create the most evocative yet considered arrangements and the combination of both their talents was just breathtaking.

We were treated to a starter of English pea and Cornish egg yolk ravioli, with BBQ’d peas, smoked chive emulsion and pea tendril followed by a main course of regenerative chicken, six root bajis, coconut sweet potato, coronation fire roasted carrots and malabar curry jus; a delicious cheese course followed (I can never resist cheese!), and the menu was then topped off by a classic dessert of new season strawberry textures, scone shortbread, jersey clotted ice cream with gold top milk custard.

After dinner we were invited back into the Morning Room for cocktails and a casino until the early hours before retiring to my lavishly appointed bedroom for an incredibly luxurious night’s sleep.