Information regarding recent developments at Bader College and Herstmonceux Castle. (20/11/2023)

Recently, we have learned about a number of structural issues at the Castle requiring immediate attention, including repairs needed to the south wall of the building. A structural engineer visited the Castle two weeks ago and confirmed that the situation is more serious than previously understood.
As a result, portions of the Castle have closed to ensure the health and safety of students, staff, and faculty, and out of an abundance of caution, all operations at the Castle have been suspended. Academic programming at Bader College has moved online until the end of the fall term, and students will continue their studies in January at the Kingston, Ontario, campus of Queen’s University in Canada. Bader College staff and professionals from Queen’s University are working very hard to ensure a smooth transition for all involved.
Bader College continues to assess the situation and the full extent of the work needed, but it is clear at this point that repairs to the Castle will take at least 12-18 months. Additionally, a complete survey of other areas of the Castle will be undertaken in late January/early February.
We realise this may be distressing news for many within the local community, and those with close ties to Bader College and the Castle. As much as possible, we will keep you informed about ongoing developments at the Castle.

Upcoming Events
Featured Events

Banquet Menu One

Banquet Menu One


Salmon mousse wrapped in smoked salmon with pickled cucumber and caviar

Toasted brioche with wild mushrooms, flat leaf parsley and truffle oil (V)

Duck liver parfait with sourdough, red onion and apple chutney

Roasted vine tomato and sweet pepper soup with herb croutons (V)

Main Course

Fillet of beef, confit cherry tomatoes, fondant potato, wild mushrooms and peppercorn sauce

Duck breast, spring onion mash with cherry and brandy jus

Spinach, Brie and blue cheese filo pastry, apricot puree toasted hazelnuts and leeks (V)

Sea bass fillet, prawn and caper sauce, pomme purèe and baby beetroot


Selection of Sussex cheeses with homemade ale chutney and biscuits

Raspberry bavarois, champagne jelly raspberry sorbet and Viennese biscuit

Trio of desserts, lemon tart, chocolate and brandy mousse with strawberry soup

Warm chocolate fondant with chocolate sauce and vanilla ice cream

£60.00 per head
Includes freshly brewed coffee and chocolate mints

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