In the evening, guests gather for cocktails in the Great Hall, in the Pub, or perhaps on our Elco electric lake launch.
The conversation grows as daylight wanes, and around 8 p.m., dinner is served at the Hall's round tables. Dinner may start with roasted sea bass served over a tomato-basil coulis, or fresh asparagus with morels and vinaigrette. The main course could be Bouillabaisse, or poached salmon served over spinach with potatoes in a chive and butter sauce, or perhaps a spring lamb roasted with fresh rosemary. Dish follows mouth-watering dish, all accompanied by generous amounts of fine wines from our private cellars.
After coffee or cognac, guests gradually move to the flagged stone terrace or the Great Hall's long sofas. The evening may end with a spirited game of pool, an impromptu sing-along around the piano, a little dancing or a moonlit stroll.
Jacket and tie is traditionally worn throughout the week, and black tie is suggested on Wednesday and Saturday evenings to continue the tradition of elegant Great Camp dining.