insideSUSSEX Magazine Issue 02 - April 2015 | Page 80

getaways

The top level of the spa is home to 25 opulent treatment rooms (including
three double treatment rooms) and relaxation lounges. Like many who
are tempted away from the standard massage/facial treatments, I opted
this time to try the ‘Glorious Mud Complete Detox’ treatment. Not since
my cheeky three-year-old self went playing in the rain have I had such a
top-to-toe mud experience; and who knew how beneficial it is (the mineral
and vitamin enriched kind, not the garden variety of course).

of flavour comes from the little extras, and our amuse bouche did not
disappoint. The celeriac panna cotta was delicious, delicate and smooth
under its layer of sherry jelly accompanied by blue cheese and walnuts.
By the time our Chateaubriand was presented we were positively
salivating. Served at the table, the beautifully cooked beef was delicious,
accompanied by pommes aligot (delightfully smooth and subtle) and sand
carrots (always a wonder to devour the deeply black to pale yellow hues
of this sweet vegetable) as well as a rich red wine jus; all of which was
perfectly washed down with our recommended wine – the Lagarde 2011
Malbec, a zingy rich tastebud teaser.

Having been body brushed from head to toe to encourage lymphatic
flow, the mud, utilising heat and botanicals, helps to eliminate toxins and
ease sore muscles, all whilst I lay cocooned in a cosy wrap and enjoyed
a glorious face and scalp massage. The end result was a lovely fresh
glow and relaxed muscles. My guest was equally impressed having been
‘Scrubbed up Nicely’ with a sugar buff body scrub leaving skin hydrated,
smooth and soft.

Sated but with just enough room to give the dessert menu our full
attention we were impressed with our palate cleanser, think Piña Colada
in miniature! The little glass of coconut panna cotta, rum jelly, pineapple
sorbet and mini marshmallow was just great and fully prepared us for
my favourite course of the evening. My guest enjoyed the hot banana
soufflé, the softest, lightest soufflé he had ever tasted, accompanied by
a rich, sticky, dense malt toffee sauce and ice cream de-rigour toasted
corn. I opted for the ‘South Lawns Chocolate Tree Stump’, and there in
front of me was my own little enchanted forest, all made with chocolate!
Tree stumps, chocolate whisps, ladybirds, leaves, it was all there with an
intense lime sorbet and and pistachio kick – it was magically divine!

After the short skip back to our lodge suite we were able to watch the
sunset whilst preparing for the other great draw of Alexander House: AGs
– its 3 AA Rosette restaurant.
Led by talented executive chef Mark Budd, the aim of the wonderful team
is to provide “a far from ordinary dining experience”, and that’s what we
were expecting as we took our seats in the plush and comfortable dining
room.

All that was left was to adjourn to the fireside lounge for coffee and petit
fours before our short amble back to our suite.

The menu is inspired by the countryside, woodland and fields harnessing
its location, with a creative flair to produce exceptional food that is
also a f