DINNER

As at a house party, there is no menu. Dinner may start with roasted seabass served over a tomato-basil-coriander 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 and served with ratatouille and a gratin of potatoes. For dessert, perhaps a vanilla souffle, with chocolate sauce, or a sable of fresh raspberries or strawberries.

Wonderful food and special company enrich the evening. The conversation matches the food and drink - rich in flavor and variety. After dinner with coffee or cognac, guests gradually move to the stone flagged terrace or the Great Hall's huge sofas. The evening may end with a spirited pool game, impromptu singalongs around the piano, a little dancing or a moonlit stroll.

Dinner is at 8 p.m. Jackets and ties are customary for all evenings, and black tie is suggested, but not required, on Wednesday and Saturday evenings, to continue the tradition of elegant Great Camp dining.