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Chewton Glen Hotel & Spa
| Tuesday 2nd May | ||
| Time | Event | Location |
| All Day | Transfers to hotel | Various |
| 15:00 onwards | Guests able to check-in at the hotel All guests arriving earlier will be permitted to use any of the hotels facilities (lounges, tennis courts, golf course, spa, swimming pool etc). Luggage will be stored on their behalf As rooms become available bags will be taken to the guests rooms by the hotel and guests will be able to check-in. Early check in will be subject to availability |
Hotel |
| 16:00 – 18:30 | Team Meeting (refreshment break at 17:15) | Lake Suite |
| 19:00-20:00 | English Wine Tasting Explore 1 sparkling, 2 whites and 2 red wines |
The Kitchen Terrace |
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20:00- 22:00
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Welcome Dinner Starters Beetroot Cured Loch Duart Salmon – White crab, dill pickled cucumber, heritage radishes, keta caviar, rye bread croute (F,Cr,G,E,Mu,Sd,Ce) Burnt Aubergine (Veg) – Whipped vegan ricotta, harissa and bulgur wheat tabbouleh (Sd,Mu) Main Course Confit Duck Leg – potato fondant, Caramelized shallot puree, English Asparagus, madeira Jus (M,Sd,Ce,) Pea and Champagne R isotto (veg) – Rosary Ash goats’ cheese, rainbow chard, English asparagus, pinenuts, mint (M) Dessert The Kitchen Apple (M,G,S,E) Tropical fruit salsa (veg) – Red chilli, coriander, coconut sorbet |
The Kitchen
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| Dinner Drinks 12 x 1192 Veneto, Corte Adami ‘Soave Cimalta’ Garganega 11 x 4652 Chile Central Valley, Sol des Andes Merlot |
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| 21:30 | Post Dinner Drinks | Hotel lounges |
| Wednesday 3rd May | ||
| Time | Event | Location |
| 07:30 – 10:00 | Breakfast served at the hotel | Hotel |
| 07:30 – 10:00 | Partners Breakfast | The Oak End |
| 10:00 – 12:30 | Team Meeting | Lake Suite |
| 11:25 – 11:30 | Morning Refreshment Break | Lake Suite |
| 12:30 – 13:00 | Buffet Lunch | Lake Suite Foyer |
| 13:00 – 15:30 | Team Meeting | Lake Suite |
| 14:45 – 15:00 | Afternoon Refreshment Break | Lake Suite |
| 15:30 – 15:45 | Activities in 6 teams Guests are greeted by our Event Manager and briefed on the activities. All guests head out to the activity field. |
Lake Suite |
| 15:45 – 18:00 | Activities commence – Teams rotate around Archery, Laser Clays and Segway | Activity Field |
| 18:00 – 19:00 | All guests head to the Ferret Racing Event | Activity Field |
| 19:00 – 19:45 | Free Time | Hotel |
| 19:45 – 20:30 | Pre-Dinner Drinks | Lake Suite Terrace |
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20:30 – 22:30
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Dinner Starters Lobster Bisque – lemongrass, crayfish & coriander [C,Ce,D,Mo] [v] Wild mushroom velouté – parmesan beignets, truffle oil [Ce,D,E,G] Mains Roast sirloin of beef – Pomme Anna, swiss chard, white asparagus, red wine & shallot sauce [Ce,D,E,SD] [v] Open ravioli – white onion & caper fondue, oyster mushrooms, verjuice butter sauce [D,E,G] Dessert Apple tarte tatin – crème fraîche [D,E,G] |
Summer House
|
| Dinner Drinks 12 x 2018 Sicilia, La Mura Grillo 11 x 2525 Spain, Penedes 2018 “Mas Petit” Pares Balta ,Garnatxa/Cabernet blend. |
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| 22:30 | Post Dinner Drinks | Hotel Bar |
| Thursday 4th May | ||
| Time | Event | Location |
| 07:30 – 09:00 | Choice of activities: > Tennis Tournament – booked with hotel (courts booked from 08:00) > Walk/run to the beach > Golf – 9 hole > Spike Ball |
Hotel |
| 07:30 – 09:30 | Breakfast served at the hotel | Hotel |
| 09:30 – 09:30 | Arrival Refreshments | Lake Suite Foyer |
| 09:30 – 12:15 | Team Meeting | Lake Suite |
| 10:30 – 10:35 | Morning Refreshment Break | Lake Suite |
| 12:15 – 13:15 | Buffet Lunch | Lake Suite Foyer |
| 13:15 – 14:10 | Team Meeting | Lake Suite |
| 15:00 – 15:00 | Pick up from Chewton Glen | Hotel Entrance |
| 15:00 – 15:25 | Coach journey to Lymington | Coach |
| 15:25 – 17:30 | Ribs Blast Arrive at Lymington Yacht Haven – meet the skippers. They will conduct a short safety briefing before heading out onto the Solent and out to the Needles. |
Lymington Yacht Haven |
| 17:30 – 18:30 | Head into Yarmouth. Pimm’s served in garden | The George Hotel |
| 18:30 – 19:15 | Back on the Ribs | The Solent |
| 19:15 – 19:30 | Arrive back in Lymington | Lymington Yacht Haven |
| 19:30 – 19:55 | Return coach journey | Coach |
| 19:55 – 20:00 | Arrive back at Chewton Glen | Hotel |
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20:30 – 22:00
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Farewell Dinner – BBQ Sirloin Steak Cracked Black Pepper Spicy Chicken Pork Spare Ribs, Coriander And Ginger Selection Of Sausages *** Potato Skins Cream Cheese And Chives Corn On The Cob *** Grilled Asparagus And Parmesan Mixed Summer Leaves And Herbs Beef Tomato Mozzarella And Basil Cucumber Yogurt And Mint Garlic Ciabatta *** Chocolate And Raspberry Pots Crème Brulee Cherry Trifle Fresh Fruit Salad With Vanilla Ice Cream *** Coffee And Petits Fours |
Walled Garden / Summer House, Garden Room and Summer House Terrace
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| Dinner Drinks 46 x Bottles of Beer 12 x 2018 Sicilia, La Mura Grillo 11 x 2525 Spain, Penedes 2018 “Mas Petit” Pares Balta ,Garnatxa/Cabernet blend. |
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| 22:00 – 00:00 | Casino & Post Dinner Drinks | Lake Suite |
| Friday 5th May | ||
| Time | Event | Location |
| 07:30 – 10:00 | Breakfast served at the hotel | Hotel |
| Before 11:00 | Guests check-out | Hotel |
| All Day | Departures | Various |