Join Anjali Douglas DipWSET and cheese journalist Patrick McGuigan for this cheese and wine themed tour, visiting biodynamic cheddar producer Plaw Hatch followed by multi-award winning sparkling wine producer Ridgeview Wine Estate.
Event details
Spend a sunny (we hope!) summer Friday exploring all things cheese and English sparkling wine in the heart of Sussex.
Wine Educator Anjali Douglas DipWSET and cheese journalist Patrick McGuigan will take attendees to a couple of cheese and wine hotspots. You’ll spend the morning at biodynamic cheddar producer Plaw Hatch where you will learn about the cheddar production process, before driving over to renowned English sparkling wine producer Ridgeview Wine Estate.
Over at Ridgeview, Patrick and Anjali will guide you through a selection of cheese and wine pairings for lunch. You will have an opportunity to taste your way through the Ridgeview range alongside some delicious Sussex cheeses selected by Patrick.
Spaces are strictly limited for this one-time-only trip.
Approximate itinerary
- 10:30am: Group to meet Anjali and Patrick at Burgess Hill station
- 10:30 – 12:30: Transfer via minibus to Plaw Hatch Farm
- 11:00 – 12:30: Plaw Hatch Farm visit
- 12:30 – 13:00: Transfer from Plaw Hatch to Ridgeview Wine Estate
- 13:00 – 14:30: Arrival at Ridgeview Wine Estate followed by cheese and wine paired light lunch
- 14:30 – 15:30: Ridgeview Wine Estate vineyard and winery tour
- 15:30 – 15:45: transfer by minibus back to Burgess Hill station for departure
About the venues
Ridgeview Wine Estate
Since 1995, Ridgeview Wine Estate has been producing world-class English sparkling wine in Sussex, focusing on quality and sustainability from grape to glass. It began with a pioneering vision nearly 30 years ago: to create exceptional sparkling wine in the heart of Sussex, that would be celebrated around the world. Ridgeview is nestled in spot beneath the South Downs Ridge, perfectly positioned to grow the traditional grape varieties used in the world’s finest sparkling wine. Today, we are led by the second generation of our family with a globally acclaimed, award-winning range of English Sparkling Wine.
Plaw Hatch Farm
Plaw Hatch Farm is a 200-acre community-owned farm on the edge of the Ashdown Forest near Sharpthorne. It has been a biodynamic farm for forty years and is owned by a charitable trust. We are a mixed farm with a dairy herd providing raw milk, cheeses, yoghurts and cream as well as beef cattle, sheep, pigs and laying hens. A garden of 12 acres provides a range of seasonally available fruit and vegetables. Plaw Hatch also has a cheese cave, making small batch artisan cheeses by hand. The main cheese made is cheddar, which is allowed to age in the Cheese Cave for varying amounts of time to produce mild, medium, mature, extra-mature and vintage cheese. The farm also makes a Cypriot-style brined cheese called Sizzler, and a creamy gouda-style cheese called Dutchman.
About your hosts
Anjali Douglas DipWSET
Anjali is a Wine Educator and Events Manager for WSET School London. She currently teaches the Levels 1-3 Award in Wines at the school. As Events Manager, she oversees a programme of 100 annual consumer events, from introductory tastings to advanced masterclasses. She is the recipient of the prestigious Dom Pérignon Golden Vines Scholarship and will begin her Master of Wine studies in September. She is also part of the leadership team for Women in Wine LDN. Prior to her work in wine she worked in diversity and inclusion for museums, galleries and festivals and aims to bring better inclusivity to the wine trade in as many ways she can. Read our interview with Anjali.
About Patrick McGuigan
Patrick is a Brighton-based freelance food journalist and cheese writer, who contributes regularly to titles including The Telegraph, The Financial Times, Harrods Magazine and Restaurant, among many others. As one of the country's leading cheese writers and communicators, Patrick has interviewed many of the world's best cheesemakers, affineurs and mongers, writing extensively on the subject for the Telegraph, among others, and appearing on BBC Radio 4's The Food Programme. He hosts regular talks and tastings for the public, trade and press, and is a senior judge at the World Cheese Awards and the Cheesemonger of the Year award. He also runs training courses at the School of Fine Food and has studied cheese at the School of Artisan Food, the Cheese Guild and the Academy of Cheese.
Booking terms and conditions
Payment in full must be made at the time of booking and places are not confirmed until payment has been received. Unfortunately we cannot take provisional bookings.
Times are approximate and subject to change. You will be sent a final schedule upon booking.
Trains to and from Burgess Hill are not included in your ticket price.
Cancellations and transfers
- Cancellations within 10 working days are non-refundable and cannot be transferred to another event.
- If you need to change a name on the booking, please give us as much notice as possible.
- WSET School London reserves the right to cancel an event. If necessary, a full refund or transfer will be offered.