Corporate.
Forestside is changing the landscape of corporate events. The natural environment of Flimwell Park, just over an hour from London and with good transport links, combines 46-acres of ancient woodland with a flexible range of event spaces, recreation, wellness and accommodation and provides the perfect setting for a more sustainable and mindful approach to any event. Environmental, social, and economic sustainability has been at the heart of the construction of Forestside, using sustainably sourced timber, weathering steel, solar power panels and a green roof. The car park SUDS system is made from local stone, geo-textile filtering layers and recycled plastic and has six Tesla charging points. Whatever event you have planned, Forestside has a range of indoor and outdoor spaces, catering options from canapés to a feast cooked over fire in the woods to a formal sit-down affair to suit every occasion – from conferences, car and product launches, corporate retreats and AGMs, to company awards, celebrations and team building.
Our Food.
At Forestside, we offer a variety of packages designed to suit our guests' needs, all within the calm and tranquil setting of Flimwell Park. We are dedicated to using the finest British produce, with sustainability and provenance at the heart of everything we do.
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Coffee Morning
Seasonal fruit baskets
Hinxden Dairy yogurt pots with Sussex honey
Selection of Sussex bakery pastries
Overnight oats with chia seeds seasonal fruit
Forestside muffin with your choice of Park Farm bacon or sausage/ Mushrooms & hash brown
Curing Rebels - Hampshire Trout pastrami muffin with cream cheese and chives
Elevenses
Rolled oat and dried fruit granola bar
Date & peanut butter protein balls
Chocolate brownie
Oat & raisin cookies
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Cold Buffet
Buffet lunches are served in a designated area of the room and are a come and serve yourself basis, the lunches are designed to give you good variety to accommodate large numbers of guests.
Sample Menu
Bread Service
Sussex kitchen Seeded sourdough and cultured butter
Focaccia served with Cold pressed rapeseed oil and Apple Balsamic vinegar
Gluten Free mixed Oat and seed bread with Cold pressed rapeseed oil and Apple Balsamic vinegar
Cold Buffet
Montgomery Cheddar & caramelised onion Tart
Chargrilled chicken with Watercress pesto and grilled Leeks
Roasted Chalk Stream Trout with Buttermilk and dill dressing
Sprouting Broccoli with anchovies and Old Winchester Cheese
Gem lettuce spiced salad cream and soft boiled free range eggs
Mixed grain salad with garden herbs
Mixed pea and bean hummus
Balsamic pickled onions
Forced Kentish Rhubarb & custard Tart
Cheese Board of Kent and Sussex Cheeses with chutney and sourdough crackers
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Forestside Buffet Lunch
Buffet lunches are served in a designated area of the room and are a come and serve yourself basis, the lunches are designed to give you good variety to accommodate large numbers of guests.
Sample Menu
Bread Service
Sussex kitchen Seeded sourdough and cultured butter
Focaccia served with Cold pressed rapeseed oil and Apple Balsamic vinegar
Gluten Free mixed Oat and seed bread with Cold pressed rapeseed oil and Apple Balsamic vinegar
Mains
Slow cooked grass fed Lamb shoulder with Wild garlic and yogurt
Pine roasted Chalk Stream Trout with green herb sauce
Sharpham Spelt risotto with Asparagus Peas and Goats curd
Sides
Thyme roasted New Season potatoes and Fennel
Barbequed Hispi cabbage with yeasted butter
Mixed green bean salad with lovage pesto
Dessert
Kentish Dark Ale cake Malted Buttercream and Candied Pecans
Kent Forced Rhubarb fool with Pistachio crumb
Cheese Board of Kent and Sussex Cheeses with chutney and sourdough crackers
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Family-style dining is a great way to eat, dishes are placed on the table and diners serve themselves, sharing the food among everyone at the table. This style of dining encourages a communal and interactive experience.
Bread Service
Sussex kitchen Seeded sourdough and cultured butter
Focaccia served with Cold pressed rapeseed oil and Apple Balsamic vinegar
Gluten Free mixed Oat and seed bread with Cold pressed rapeseed oil and Apple Balsamic vinegar
Mains
Roast Sladesdown Duck with Kentish Plums and Duck Sauce
Salt baked Celeriac with caramelised onion and Beer broth
Sides
Layered potatoes terrine with rosemary and onions
Best of the season farm brassicas with Herb butter
Roasted Jerusalem Artichokes with Black Garlic
Dessert
Kentish Dark Ale cake malted buttercream and candied Pecans
Forced Kentish Rhubarb fool with pistachio crumb
Sharing Cheese Board of Kent and Sussex Cheeses with chutney and sourdough crackers
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Canapes
All canapés to be served on a mixture of spoons, skewer's croustades and croutons canapes are all one bite offerings and circulated around the room.
Meat
Rear bread Beef tartare with tallow mayonnaise, cured egg yolk
Pork croquette with caramelised apple, crackling
Grass fed Sussex Lamb with wild garlic
Fish
Cured Trout with Seaweed emulsion, nasturtiums
Line caught crispy cod with tartare sauce
Charred Mackerel with buttermilk, dill sauce
Veg
Sourdough crumpet with shallot puree, black truffle dressing
Nutbourne tomatoes with mozzarella, lovage pesto
Marinated Beetroot with Goats curd, puffed wild rice
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Finger food to be served on platters not served around the room and will consist of a two bite offering.
Finger food
Grass Fed Beef Slider with Montgomery cheddar & burger sauce
Curing Rebels Nduja on toast with chilli honey
Crispy Chicken wings with Sriracha mayonnaise
Mixed pea and bean hummus served with grilled focaccia
Mushroom Gougers with Smoked cheese curd
Pulled pork sausage rolls with caramelised apple sauce
Crab & Fish cakes with Burnt Lemon Mayonnaise
Cheddar cheese twist with marmite mayonnaise
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Small bowls consisting of three to four mouthfuls can be circulated or static offer usually consisting of three types meat fish and vegetarian and a dessert but can be adapted to suit all guest requirements.
Bowl Food
Red wine Braised Beef cheeks with creamy mash potatoes, sourdough breadcrumb
Confit Duck Leg with Puy lentils and smoked bacon, Duck sauce
Cured Sea Trout with braised fennel, Crab and cider sauce
Line Caught Cod with crushed potatoes, warm tartare sauce
Salt baked Celeriac with caramelised onion and Beer broth, Ancient grains
Roasted Cauliflower Steak, caramelised cauliflower puree, pickled grapes
Kentish Dark Ale cake Malted Buttercream and Candied Pecans
Forced Kentish Rhubarb fool with Pistachio crumb
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Festive Menu
Roast Free Range Turkey with cranberry sauce and Christmas gravy
Salt baked celeriac and roasted onion Pithivier
Traditional Nut Roast
Duck fat roast potatoes with garlic and thyme
Roasted Brussel sprouts with smoked bacon and chestnuts
Roasted Carrots and parsnips with Sussex honey and thyme
Spiced braised red cabbage
Cauliflower Cheese
Pork & Sage Stuffing or Pigs in Blankets
Roasted squash with sage and chestnut stuffing
Black forest Yule log
Christmas pudding with brandy cream
Traditional trifle with Bristol cream sherry custard