Wild about Scented Geraniums at Gravetye Manor

Cath Kidston in her greenhouse

Wild About Scented Geraniums with Cath Kidston Padgham MBE and Fiona McCarthy

Talk & Lunch on Thursday 16th April 2026

Join designer Cath Kidston Padgham MBE, in conversation with journalist and contributing editor Fiona McCarthy for a day at Gravetye Manor, West Sussex where they'll be in conversation about Cath's passion for pelargoniums, fragrance and gardening, which led to C.Atherley, her bath and beauty brand. 

C.Atherley is a body care brand which expertly captures the magic and soothing fragrance of scented geraniums. Dreamt up by Cath, the name Atherley, which once belonged to her maternal grandmother, now comes prefixed with an eponymous C for Cath and is an homage to their combined love of gardening and flowers.

Journalist and contributing editor Fiona McCarthy has been based in London since leaving her native Perth in 1993. With a keen passion for seeking out unusual and intriguing places – particularly those off the beaten track – and a love of telling people’s stories, for almost two decades Fiona has written on fashion, beauty, design, interiors, food and travel for all the major British newspapers and for the lifestyle magazines including Conde Nast Traveller, Elle Decoration, Homes & Gardens and Vogue Living.

Guests are invited to arrive at 10.30am for tea and coffee, before the talk begins at 11.00am. A three-course lunch cooked by Executive Chef Martin Carabott will follow at midday, served at shared tables in the glass-fronted dining room. Following the lunch there will also be the opportunity to take a short, guided tour of the gardens with Gravetye’s Head Gardener Tom Coward.

£185.00 per person, inclusive of tea/coffee on arrival, plus a three-course lunch and wine in our glass-fronted restaurant. Guests will also receive a fabulous C.Atherley goody bag to take home.

More information and reservation link here

For more information, images or to visit Gravetye Manor, please contact: Hannah Blake on 07730 039361 or hannah@thediningroompr.co.uk or Sarah Jones on 07775 582497 or sarah@wildernesspr.co.uk

Notes to editors:
Gravetye Manor is a hotel and restaurant with four Red Stars, four Rosettes, Two Michelin Keys and One Michelin Star, in West Sussex on the Kent/Surrey/Sussex borders. 

Gravetye Manor, an Elizabethan manor house hotel and Michelin starred restaurant in West Sussex looks out over 35 acres of stunning world-renowned gardens, walled kitchen garden, orchard, glasshouses and Peach House set within a further 1000 acres of woodland. Originally created by visionary gardener William Robinson in 1885, Gravetye Manor’s gardens are considered amongst the most influential in horticultural history and one of the most important historic gardens in England. Robinson’s preference for the ‘wild garden’, mixed herbaceous borders and hardy perennial planting broke with the formal Victorian style of the day, and his radical approach remains as popular as ever with gardeners today.

Continuing Robinson’s legacy is Gravetye Manor’s Head Gardener, Tom Coward, ensuring every tree, shrub and flower is lovingly cared for while retaining the spirit of Robinson’s original plan and thinking for the space.

Address: Gravetye Manor, Vowels Lane, West Hoathly, Sussex, RH19 4LJ
Tel: 01342 810567
Website: www.gravetyemanor.co.uk
Instagram: @gravetyemanor

Autumn at The Sun Inn, Felmersham

Destination country pub with good food and accommodation perfect for Winter breaks

“The Sun Inn, a rural Bedfordshire pub set to be a foodie favourite… two boutique bedrooms, seasonal menu and friendly service at this village inn in Felmersham will leave you beaming.” The Times

This thatched-roofed free house in the riverside village of Felmersham is ridiculously pretty and was revamped last year by two local couples… is one the best British pubs for a winter weekend.” Financial Times

An historic rural pub, with traditional inn, charming original features and interior-magazine worthy ensuite bedrooms, The Sun Inn is more than a stopover; it’s a destination in its own right. The 17th century thatched roof pub is in the chocolate box pretty village of Felmersham, deep in the Bedfordshire countryside and offers the warmth of traditional hospitality with great food that is home-reared and locally produced.

Less than an hour from London Kings Cross, The Sun is a quintessentially British Free House and an ideal base for long country walks, a deep and restorative soak in the freestanding copper bath and the evening spent by the fire on winter nights. 

Part of Wild Berry Farm, a 350-acre farm producing native and rare-breed, grass-fed Hereford beef, pork, Boer goats and poultry including bronze turkeys and duck, the new Farmers’ Grill menu is as close to farm to fork as can be. The farmland where the livestock live year-round, boasts lush river meadows, species-rich grassland, woodlands and lakes and is a haven for birds and wildlife, while the pub menu also supports many local businesses, including other farmers and estates, sourcing produce and game such as venison, pheasant and partridge, locally.

Focusing on a seasonal, home-reared menu, the aim is to serve the best food and drink in a casual, friendly environment without pretension. In the kitchen is Head Chef and landlord, Pete Pestell, whose new Farmers’ Grill menu includes dishes such as Whipped Cod’s Roe with Duck Egg and Game Chips (£12); Curried Kid Goat Offal with Lentils and Fermented Chilli (£13); Beets and Burrata with Vinaigrette (£13) and for dessert, Sticky Toffee Pudding with Clotted Cream (£9) and Figs, Ricotta, Honey and Almonds (£9).

The new Farmers’ Grill menu launches on 27th October, with the bar open from Tuesday late afternoon until Sunday, and the dining room serves food from Thursday evening to Sunday lunch.

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For more information, images, interviews or to arrange a press visit to The Sun Inn, please contact Hannah Blake at The Dining Room on 07730 039361 or Hannah@thediningroompr.co.uk

Address: The Sun Inn, Grange Road, Felmersham, Bedfordshire, MK43 7EU
Instagram: @thesunfelmersham Website: www.thesunfelmersham.com

About The Sun Inn
The pub was purchased by JJ and Laura Ibbet in 2019 as part of a shared vision between themselves and childhood and village friends, Pete and Conny, a couple of couples sharing a passion for quality produce, warm hospitality and creating memorable experiences. Restoration work began in 2022, and once the structural work was complete, the team embarked on a full refurbishment, with a focus on using natural and sustainable materials, to provide guests with accommodation and dining fitting for the 21st century traveller, fully reopening the restaurant and rooms in April 2023.

The farm and the pub
Childhood friends JJ Ibbett and Pete Pestell grew up knowing one day they wanted to work together. Their families and careers took them in separate directions – JJ worked widely in the farming sector and on the family farm, while Pete worked in kitchens notably under Chef and Restaurateur, Rowley Leigh, who remains a mentor and friend, and as the personal chef to the Duke of Bedford. Together with their wives, Laura and Conny, the foursome has brought new energy to the pub and to the riverside community of Felmersham.

The Bedrooms
The upper floors of The Sun have undergone extensive restoration to convert the living spaces into two newly refurbished bedrooms. Honouring the pastoral beauty of the surrounding farmland the rooms have been carefully designed combining luxurious comfort while championing natural and sustainable materials, tactility and craftsmanship. 

Dawn is a large suite split over two floors with a super king Hypnos bed, free-standing copper bath, separate bathroom with walk in shower, living room and dining area with Samsung Artframe TV, Nespresso machine and Hypnos double sofa bed and kitchenette with mini bar and fridge. Conveying a strong sense of the building's architectural history, traditional fittings combine with modern elegance and British eclecticism. The original stone walls exude character and history, while tongue and groove panelling, antique brass, sisal, honey toned wooden floors and cork complement the earthy palette of shell pink, soft cream and mustard from sustainable paint company, Graphenstone. Sleep soundly in the eves after a deep bath in the freestanding copper tub using Bramley products, before a restful night’s sleep, cocooned by the paired back and natural interiors.

Modest in scale but mighty in comfort, the smaller suite, Dusk showcases that magical palette of restful dusky hues enjoyed at twilight. Recline and rest in this pretty dual aspect room decorated top to toe in the most serene green for a cosy and restorative night’s sleep.

The Contemporary Garden at Gravetye Manor

The Contemporary Garden at Gravetye Manor

Talk & Lunch on Wednesday 12th November 2025

Join Sorrel Everton, former Deputy Editor of Gardens Illustrated, and acclaimed garden designer Annie Guilfoyle for a talk and lunch at Gravetye Manor, the country house hotel and former home of celebrated garden designer William Robinson, as they introduce The Contemporary Garden, Phaidon’s newest publication and a vibrant showcase of the most innovative gardens of our time.

This beautifully curated volume showcases the work of internationally renowned designers such as Piet Oudolf and Sarah Price, alongside pioneering studios including Terremoto and Reed Hilderbrand. From striking rooftop gardens to sweeping wildflower meadows, the book captures the creativity and enduring allure of contemporary garden making.

The Contemporary Garden spans over three decades, charting horticultural, architectural, and artistic ingenuity from the late 1990s to today. The selection was overseen by Sorrel and Phaidon commissioning editor Victoria Clarke, and reviewed by an international panel of experts, including Richard Aitken, Michael McCoy, Paul B. Redman, and Annie Guilfoyle, who also contributes an inspiring introduction, reflecting on how gardens have evolved over the past thirty years and the profound ways green spaces shape our lives.

Guests are invited to arrive at Gravetye Manor at 10.30am for tea and coffee, before the talk begins at 11.00am. A three-course lunch, cooked by Gravetye Manor’s Executive Chef Martin Carabott, will follow at midday, served at shared tables in the glass-fronted dining room, overlooking the gardens.

Tickets are £170 per person and includes tea or coffee on arrival, the talk, a three-course lunch with drinks, and a copy of The Contemporary Garden.

More information and reservation link here

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Notes to editors:
Gravetye Manor is a hotel and restaurant with four Red Stars, four Rosettes, Two Michelin Keys and One Michelin Star, in West Sussex on the Kent/Surrey/Sussex borders. 

Gravetye Manor, an Elizabethan manor house hotel and Michelin starred restaurant in West Sussex looks out over 35 acres of stunning world-renowned gardens, walled kitchen garden, orchard, glasshouses and Peach House set within a further 1000 acres of woodland. Originally created by visionary gardener William Robinson in 1885, Gravetye Manor’s gardens are considered amongst the most influential in horticultural history and one of the most important historic gardens in England. Robinson’s preference for the ‘wild garden’, mixed herbaceous borders and hardy perennial planting broke with the formal Victorian style of the day, and his radical approach remains as popular as ever with gardeners today.

Continuing Robinson’s legacy is Gravetye Manor’s Head Gardener, Tom Coward, ensuring every tree, shrub and flower is lovingly cared for while retaining the spirit of Robinson’s original plan and thinking for the space.

Address: Gravetye Manor, Vowels Lane, West Hoathly, Sussex, RH19 4LJ
Tel: 01342 810567
Website: www.gravetyemanor.co.uk
Instagram: @gravetyemanor

Christmas at St Leonard's, West Malling

Christmas at St Leonard’s, West Malling (image credit Key & Quill)

Christmas at St Leonard’s, West Malling

Images HERE (Credited to Key & Quill)

Eat, drink, and be merry this Christmas at St Leonard’s. When it’s time to gather with family, friends, and colleagues over the festive season, look no further than St. Leonard’s in the beautiful market town of West Malling. The restaurant and private dining rooms are dressed with plenty of sparkle and perfect for passing around the bubbly and feasting in style on deliciously local, seasonal produce and vibrant flavours. Be it small plates for two in the Bar, a festive set menu in the Restaurant or lunch, dinner, and drinks in the Turner or Barton private dining rooms, the St Leonard’s team will design a celebration fit for three kings. And why not make a day of it as West Malling, a quaint and historic market town, transforms into a winter wonderland during Christmas. The streets, adorned with twinkling lights and festive decorations is the perfect backdrop for festive dining and a great place to shop for presents, with many independent shops, boutiques, florists, jewellers, and more.

From à la carte meals and tasting menus to weekend brunch, roasts on Sundays, and festive set menus, there’s truly something for everyone to enjoy, while the bar is ideal for casual small plates, steak, day-boat catch, and a selection of accompanying cocktails, wines, and Champagnes.

In the restaurant, choose from starters such as celeriac velouté, ashmore gougere, beer pickled onions, walnut ketchup or venison tartare, smoked beetroot, gherkin, linseed cracker, truffle emulsion. Main courses are full of seasonal ingredients and celebratory festive touches such as grilled tunworth, roast cauliflower, grapes, truffle gnocchi, charred brassicas or brined turkey, pancetta, stuffing, fondant potato, brussel tops, Roscoff onion, parsnip purée. Treat yourself to dessert such as winter fruit tart, crème fraiche, cranberry gel or opt for the cheese course of Oxford Blue, pickled pear, treacle tart. The festive set menu costs £35 for two courses and £39 for three courses and is available throughout December alongside the a la carte and tasting menus, excluding Sundays, when a classic roast is served.

Private Dining at St Leonard’s

Celebrate Yuletide in St Leonard’s stunning private dining rooms named Turner and Barton. Seating between eight and 12 guests, these intimate rooms are perfect for enchanting celebrations, whether it’s a sharing Sunday roast or to enjoy a festive private dining menu experience with the ones you love.

On New Year’s Eve, celebrate in style with a la carte, tasting, bar, and private dining menus available, with all the unmissable food and sparkling wine you could ask for to get the party started on Wednesday 31st December.

Early reservations are recommended and can be booked here www.stleonardskent.co.uk/christmas-west-malling

About St Leonard’s

In the kitchen is Head Chef Marcus Clayton, winner of the Young Chef Academy 2022/23, who brings years of experience working in fine-dining and Michelin-starred restaurants, including the two star, Hide and Fox in Hythe and The Small Holding in Kilndown. His menus offer heartfelt cooking underpinned by the provenance and quality of the ingredients the team work with every day. Locally sourced and seasonally changing dishes span an à la carte, tasting and bar menu, including Wednesday steak nights, weekend brunch and Sunday lunch. Additionally, a love of fermenting, preserving, and reducing waste ensures a sustainable approach.

Open days and hours:
Tuesday to Friday: Lunch Midday – 11pm
Saturday: 9am – 11pm
Sunday 9am – 8pm

01732 600128
restaurant@stleonardskent.co.uk

For more information about St Leonard’s please contact Hannah Blake at The Dining Room
07730 039361 or hannah@thediningroompr.co.uk

Hiraeth, a creative and aspirational restaurant in Cardiff

Hiraeth, opposite leafy Victoria Park in central Cardiff

hiræth

[here-eyeth] noun
a longing for one’s homeland, more than just homesickness; a deep bond which connects you to a place you may never get to revisit

www.hiraethkitchen.com

Images by Courtenay Pipkin Photography HERE

Hiræth is a small independently owned and run restaurant in Cardiff, focused on creative and ambitious cooking, seasonal produce and a warm welcome. Having started as a pop-up in early 2020, hiræth has been a journey and has now found its home opposite the leafy Victoria Park, in the city centre.

Co-owned and run by Head Chefs Lewis Dwyer and Andy Aston, hiræth has two AA rosettes and is listed in the Good Food Guide and the Michelin Guide, while Lewis has twice cooked for Wales on BBC One’s Great British Menu (2024 & 2025); his competition menus showcasing a diverse celebration of Welsh history. Andy has spent years in the industry honing his craft and skills, including being the Executive Chef at Llanerch Vineyard, when it was awarded the AA Hotel of the Year Wales in 2022 and 2023.

The Welsh word ‘hiræth’ has no direct translation. A blend of pride, nostalgia and longing the Welsh feel for their homeland, hiræth is a pull on the heart and is a uniquely Welsh feeling. This heart is found in the ethos that comes through in every element at hiræth from the proud use of regional produce, foraged ingredients and the pride, commitment and enthusiasm of the young team.

Dishes are made with the very best produce the seasons have to offer, with many of the vegetables and herbs from the hiræth’s own smallholding, under three miles from the restaurant. The team’s goal is to make the most of the land, utilizing as much as possible, with an in-house greengrocer planned for Spring 2026 to sell surplus produce.

Japanese flavours and techniques have always been a big influence in Lewis’s cooking, and even more so since he visited the country in 2019. Japanese cooking with quality Welsh ingredients is at the core of hiræth’s restaurant menus with dishes such as Prawn Toast, Togarashi, Tobiko and Smoked Cod Roe; Kombujime Mackerel, Tomato Ponzu and Isle of Wight Tomatoes; Mushroom Porridge, Soy, Seasme, Pickled Shimeji and Furikake and Salt Marsh Lamb, Glazed Lamb Bao, Cockles and Samphire.

Hiræth offers either an eight or ten-course tasting menu, available for lunch and dinner on Wednesday to Saturday, costing £70 and £90, respectively.​ A three-course set lunch menu for £35 per person is also available. Menus change at hiræth as quickly as the Welsh weather, and no two meals are alike. The one constant on the menu is the Chicken Tea. A four-part symphony: crystal clear consommé poured steaming from a teapot, fried chicken karaage, buttery soft shokupan (Japanese milk bread) and a pat of chicken skin butter.

What hiræth’s diners say:

“hiræth is truly an excellent culinary experience - the lunch set menu was delicious - the food, produce, drink selection, excellent staff and all-round vibe make for an exceptionally enjoyable dining experience - can’t wait to return”

“hiræth delivered a great evening: an excellent meal, beautiful wines, a relaxed atmosphere, great service.”

“The food and the service was excellent! Second time here and will most certainly be back again. I am sure this place will be achieving Michelin star status soon.”

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For more information, images, interview with Lewis Dwyer and Andy Aston, or to arrange a press visit to hiræth, please contact Hannah Blake at The Dining Room on 07730 039361 or hannah@thediningroomor.co.uk

Opening Hours
Lunch: Thursday – Saturday 12 – 3pm
Dinner: Wednesday - Saturday 5.30 – 9pm

Address: 587 Cowbridge Road East, Cardiff, CF5 1BE
Email: hellohiraethkitchen@gmail.com
Instagram: @hiraethkitchen

Dan Merriman at St Leonard's Kent

Dan Merriman at St Leonard’s Kent

St Leonard’s in West Malling, Kent, is hosting an exclusive dinner with Masterchef: The Professionals 2024 winner, Dan Merriman

Taking place on Friday 3rd October, the evening will start at 7pm, with canapés and Kentish sparkling wine from Gusbourne Wine Estate. Each dish in the eight-course tasting menu will be cooked by St Leonard’s Head Chef Marcus Clayton and Dan Merriman and paired with specially chosen wines.

Guests can expect a luxurious menu with the best local and Autumnal seasonal ingredients including mushrooms, scallops, apples, celeriac and venison. Both chefs will make homage to their grandmothers, with Marcus’ Grandma’s trifle with lemon sponge, raspberry jelly and banana mousse and Dan’s Nana’s crumble with spiced apple compote, pickled blackberry jelly, tonka bean custard and caramelised puff pastry ice cream.

Reservations are live, costing £150 per person, including wine pairings, and can be reserved at stleonardskent.co.uk

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About St Leonard’s

Located in the pretty market town of West Malling, Kent, St Leonard’s is an independent, modern British restaurant offering seasonal dining from co-owners, chef Tom Genty and general manager Terry Brouet.

The elegant and relaxed space, with a dining area, bar and table-top seating, plus two private dining rooms, which are ideal for lavish dinner parties, working lunches, parties and Sunday lunches, showcases seasonal menus that champion bold British and European flavours, made using the excellent local produce on the restaurant’s doorstep, deep in the Garden of England.

About Dan Merriman

Dan Merriman is the current MasterChef: The Professionals champion - a title that has catapulted him into the spotlight as one of the most exciting young chefs in the UK today. At just 30, his win is the culmination of years of relentless hard work, fierce determination, and a deep love of food.

Dan has honed his skills in some of the UK’s most prestigious kitchens, training under culinary legends including Chris Lovell (ex-Head Pastry Chef for John Campbell’s two-Michelin-star restaurant) and Lisa Goodwin-Allen at Northcote Manor. Hi.

The Masterchef judges were united in their praise for Dan’s cooking. Marcus Wareing hailed his food as “fine dining at its very, very best… precise, technical and incredibly creative.”

Since his MasterChef triumph, Dan has launched ‘At Home with Dan’, offering an elevated dining experience delivered directly to people’s doors, alongside an expanding calendar of chef residencies, luxury hotel collaborations, and pop-up events across the UK and abroad.

For more information, images or interview please contact Hannah Blake at The Dining Room on 07730 039361 or hannah@thediningroompr.co.uk

Introducing St Leonard's in West Malling, Kent

St Leonard’s brings contemporary British dining to West Malling, Kent

www.stleonardskent.co.uk|@stleonardskent
St Leonard’s | 47 Swan Street | West Malling| Kent | ME19 6JU

Located in the pretty market town of West Malling, Kent, St Leonard’s is an independent, modern British restaurant offering seasonal dining from co-owners, chef Tom Genty and general manager Terry Brouet.

The elegant and relaxed space, with a dining area, bar and table-top seating plus two private dining rooms, which are ideal for lavish dinner parties, working lunches, parties and Sunday lunches,  showcases seasonal menus that champion bold British and European flavours, made using the excellent local produce on the restaurant’s doorstep, deep in the Garden of England.

“Having worked together in previous restaurants, Terry and I had always wanted to open a place of our own,” says Executive Chef and co-owner Tom Genty. “West Malling is an ideal setting, on the high street of an historic and thriving market town, with fantastic suppliers and producers close by.”

In the kitchen, Tom is joined by Head Chef Marcus Clayton, winner of the Young Chef Academy 2022/23, who brings years of experience working in fine-dining and Michelin-starred restaurants, including the two star, Hide and Fox in Hythe and The Small Holding in Kilndown. Together, the menu offers heartfelt cooking underpinned by the provenance and quality of the ingredients the team work with every day. Locally sourced and seasonally changing dishes span an à la carte, tasting and bar menu, including Wednesday steak nights, weekend brunch and Sunday lunch. Additionally, a love of fermenting, preserving, and reducing waste ensures a sustainable approach.

“We want to showcase what we do across a variety of experiences, while remaining consistent, and true to who we are and what we do,” Tom continues. “We don’t want to dictate what our diners can eat, providing a choice in product and price point, but also ensuring that each dish tells a story that’s quintessentially St Leonard’s.”

A spacious, stylish dining room and beautiful oak topped bar is where general manager Terry  Brouet oversees service and front of house. His carefully chosen wine list features award-winning English growers, as well as European and New World wines from highly regarded wineries, cellared in perfect conditions for up to 25 years. Furthermore, a creative cocktail selection includes highlights such as the signature St Leonard’s, St Lucian Rum Punch, Barrel Aged Negroni, and Chocolate and Hazelnut Martini.

“Our drinks are just as essential to the customer journey as our food,” explains Terry. “As soon as a guest walks through the door, we want them to feel at home, and our beautifully designed interiors provide a sophisticated, comfortable backdrop against which to drink and dine.”

Open days and hours:

Tuesday to Friday: Lunch Midday – 11pm
Saturday: 9am – 11pm
Sunday 9am – 8pm

01732 600128
restaurant@stleonardskent.co.uk

The Woolpack Inn in Hampshire reopens

The Woolpack Inn in Hampshire (credit Jake Eastham)

The Woolpack Inn in Hampshire relaunches on 8th September following a £3 million restoration and expansion

The Woolpack Inn, set in the Candover Valley of rural Hampshire, will re-open on 8th September 2025, following a £3 million restoration and expansion. Part of the Heineken family estate amidst grazing fields, forests and farms, the pub is launching after a four-month renovation project designed in collaboration with London interiors studio, Nina Campbell OBE, with eight new bedrooms, a private dining room and the creation of a quarter-acre productive Kitchen Garden, created by Worthy Earth.

Set in Totford, thought to be the smallest hamlet in the UK, The Woolpack Inn will offer a seasonally inspired menu sourced from local suppliers in a 50-mile radius, cooked by Head Chef Luke Stradling. From The Woolpack’s own organic Kitchen Garden, just steps away from the pub and producing 95% of the vegetables on the menu, to the wild game from the sky, fields and woods, Luke is committed to field-to-plate dining and showcasing the incredible produce from Hampshire’s natural larder and is always inspired by the land and seasons. In the spirit of community, 20% of the market garden harvest is donated to charity and homeless shelters each month, helping to give to those in need whilst supporting local growers.

Come for lunch or dinner or a private event and start with snacks such as Venison Sausage Roll and Black Garlic Ketchup followed by Hampshire Pork Chop, Garden Chimichurri and Glazed Garden Carrots or Garden Beetroot, Rosary Goats Curd and Apple. The Woolpack Inn also has a private dining room, The Orangery seating 24, ideal for family celebrations and parties and offers an afternoon tea created by pastry chef Leah Vicary.

General Manager and Landlord, James Waterhouse, comments, “The Woolpack Inn is at the heart of local community; a place for friends and family to meet for good food and good times. We are so proud of the work we have done with our partners, Nina Campbell and Worthy Earth, to restore and revitalise this beautiful 18th century building and we look forward to serving our community, and new customers from further afield, for many more years to come.”

Rooms
The Woolpack Inn will open with eight bedrooms, including a suite with roll-top bath each named after game birds, including Partridge, Quail, Grouse and Golden Pheasant. Designed by Nina Campbell OBE with comfort and ease in mind, each room is elegantly decorated in rich, earthy tones from natural paint companies, Edward Bulmer and Little Green, in colours such as woodland green and ochre-yellow, with classic and contemporary prints including wallpapers from Osborne & Little and fabrics from Colefax & Fowler. Each room is layered with natural materials, wool, leather, warm wood and antique bronze and antique furniture and decorative pieces.

Nina Campbell OBE comments, “It has been an enormous privilege working on The Woolpack, an iconic local favourite. I have very much enjoyed bringing it back to life with new additions but being mindful of keeping its charm.”

The Location
Located in the rolling Candover Valley, The Woolpack is less than 10 miles to the historic cathedral city of Winchester and five miles to the beautiful and thriving market town of Alresford, known for its independent shops and the Watercress line and festival. Other nearby attractions include Jane Austen’s house and museum in Chawton, the Bombay Sapphire Gin Distillery in Whitchurch, plus several vineyards of note including Hambledon Wine Estate, offering tours and tastings of exceptional English wine. Close to the banks of the crystal-clear River Test, the area is popular with anglers of all abilities and is teeming with trout and pike.  

www.thewoolpackinn.co.uk

For more information, images, interviews or to arrange a press visit please contact Hannah Blake at The Dining Room PR on 07730 039381 or hannah@thediningroompr.co.uk

Notes to editors

Imagery for The Woolpack Inn, credit to Jake Eastham Photography can be found here.

Rooms from £100 per night, including breakfast. Open seven days a week and dog friendly.

A: The Woolpack Inn, Totford, Nr Northington, Alresford, Hampshire, SO24 9TJ
T: 01962 734 184
E info@thewoolpackinn.co.uk
IG: @thewoolpackinn

About Nina Campbell
Founded by Nina Campbell OBE and celebrating its 53rd anniversary this year, the eponymously named award-winning Nina Campbell brand comprises an Interior Design arm, dedicated textile and product design studio and a retail shop and furniture space.

Nina is one of the world’s most respected and influential interior designers, renowned for her contagious wit, unparalleled design expertise and brilliant sense of style. As well as her global interior design work, Nina designs her own signature products across accessories, wallpaper, fabrics and furniture and is the author of eight books on design.

A proud family run business, Nina Campbell works alongside her son Max Konig, who joined the company in 1999 as Managing Director and daughter, Alice Deen, who joined in 2009 as Director of Retail and Communications.  ninacampbell.com

About Worthy Earth
Worthy Earth is an ever-growing collection of regenerative market gardens in Hampshire, Oxfordshire and Surrey. Using the no-dig approach, the team build long term soil fertility and plant abundance on disused or under-used farmland, usually less than an acre in size. Inspired by the vision to create a network of thriving vegetable gardens that feed the local area, Worthy Earth is on a combined mission to contribute to local food security and healthy diets and create meaningful livelihoods in organic horticulture and outdoor learning opportunities for children and young people.

Worthy Earth is contracted to run the kitchen gardens at Blenheim Palace’s historic walled garden, the Rotherfield Estate, The Woolpack, and more. Here they grow year-round salads, vegetables and herbs for the various on-site catering outlets, offer volunteering and educational opportunities to local schools, neighbours and charities. Worthy Earth believes that the skills carried in the practice of growing healthy food are fundamental to leading a happy, communal life. worthy-earth.co.uk

The Counter x Hepple Spirits

Eachcourse will be paired with a drink using Hepple Spirits

The Counter by Robin Read partners with Hepple Spirits for exclusive dinner

www.thecountertw.com | @the_counter_tw | @robin__read
The Counter | 77 Calverley Road | Tunbridge Wells | Kent | TN1 2UY

Chef Robin Read is partnering with Hepple Spirits for an exclusive one-off dinner at The Counter, Tunbridge Wells, on Thursday 25th September.

The seven-course specially paired menu will highlight the botanicals used in Hepple’s artisan Gin and Vodka including douglas fir, bog myrtle, ​lovage and blackcurrant leaves, sourced from the Northumbrian landscape.

Hepple Spirits have been on The Counter’s menu since the restaurant’s launch to local and national acclaim in April 2024 and the continuing partnership is testament to a shared commitment of values seeking quality and sustainability. Hepple’s innovative approach to distillation and commitment to preserving the natural beauty of Northumberland sits well with Robin’s love of classic technique with elegant and unique flavours.

On the night, Robin will be joined by Luke Comer from Hepple Spirits to talk through and offer tastings of the individual botanical distillates. Beginning with First Bites and an aperitif of either a Hepple Gin & Tonic or a Hepple Douglas Fir Martini, the menu showcases key botanicals in the Hepple gin used in dishes and drinks, including Lemon Peel, Fennel Seeds, Douglas Fir, Lovage, Juniper and Blackcurrant Leaf. Diners will enjoy Orkney hand-dived scallop with artichoke, celeriac ragu and douglas fir oil paired with a Hepple Douglas Fir Sour, a refreshing short cocktail made with Hepple Douglas Fir Vodka, dry vermouth, Somerset cider brandy, elderflower cordial and lemon juice; and for dessert a caramelised apple tart with sweet-pickled blackcurrants and blackcurrant leaf ice cream, paired with Curlew Calling, a herbaceous cocktail with notes of sweetness from blackcurrant jam made with Hepple Gin and Lillet Rose, garnished with a sprig of lemon thyme.

Reservations are open from 1st September and cost £135 per person including drinks pairing.

The Counter x Hepple Spirits Menu

First Bites

Douglas Fir Martini

Hepple Gin & Tonic

Bread, Butter & Broth

Lemon Peel & Fennel Seeds

Kohlrabi Rosette, Seaweed, Fennel Seed & Herb Dressing

Classic French 75

Douglas Fir 

Orkney Hand dived Scallop, Artichoke, Celeriac Ragu, Douglas Fir Oil

Douglas Fir Sour

Lovage

North Sea Cod, Toasted Pearl Barley & Lovage Orzotto

Pouilly Fume, Domaine les Ormousseaux

Juniper

Eridge Estate Venison Loin, Juniper Braised Beets, Foraged Cep & Kale

Barbera d’Alba ‘Trevigne’, Viette

Blackcurrant Leaf

Caramelised Apple Tart, Sweet Pickled Blackcurrants, Blackcurrant Leaf Ice Cream

Curlew Calling

The Sweet Treat Tower

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About The Counter

The Counter is the debut restaurant of Chef Robin Read in Tunbridge Wells, Kent, which launched in April 2024 with menus created from a love of classical cookery and a curious mind for new techniques. Together with his wife Greta Boccia, The Counter is in a 200-year-old Georgian building in the heart of Royal Tunbridge Wells, which includes the main restaurant, private dining room, small wine bar and courtyard garden, with raised beds and pots growing herbs, salads, and brassicas. Offering a choice of tasting menus, Robin’s vision of a modern-day restaurant is that of a responsible and sustainable one with seasonal cooking, few food miles and using every part of an ingredient. He seeks out and nurtures a strong network of small, independent farmers, growers, and producers from farm to sea.

The wine programme is headed up by Greta Boccia and is a curated edit of English and European wines alongside several English spirits, such as Hepple gin and vodka and Vault vermouth and botanical spirits, on the list.

www.thecountertw.com | @the_counter_tw | @robin__read
The Counter | 77 Calverley Road | Tunbridge Wells | Kent | TN1 2UY
No 69 Harden’s Top 100 Restaurants
No 97 Square Meal’s Top 100 Restaurants
Michelin Guide 2025

Open days and hours:

Wednesday, Thursday & Friday: Lunch 12:00 – 14:30, Dinner 18:00 – 23:00
Saturday: 12:00 - 23:00 

About Hepple Spirits
Hepple Spirits distillery sits at the foot of the wild moors on the Hepple estate in Northumberland, making gin differently from all other distilleries using cutting edge technology that combines the use of copper pot and vacuum distillation with supercritical extraction.  This equipment allows Hepple to capture the full breadth and depth of flavour of botanicals, specifically focusing on their own green juniper. 

Hepple’s ethos is to restore nature to its original and powerful best. Wetlands have been created to aid and encourage wildlife. Fences have been removed to allow ponies and native cattle to roam free. Rare birds call Hepple home and rear their young, while juniper trees have been planted in their hundreds next to their ancient relatives. hepplespirits.com

Summer over the South Downs at Artelium Wine Estate

Alfresco dining over the South Downs at Artelium Wine Estate this summer

Open Thursday to Sunday, Artelium Kitchen’s menu showcases vibrant, seasonal plates inspired by the flavours and laid-back approach of Mediterranean-style eating – all rooted in the best of Sussex produce. The menu features dishes such as grilled meats, fresh seafood and vegetables grown in their own kitchen garden. Start with a glass of Artelium’s award-winning Blanc de Blancs 2018 or an Artelium Negroni, made with Artelium’s own Gin and Vermouth, before choosing from the feasting style menu designed to share and served ‘family style’ to pass around the table. For starters chose three for table such as Padron peppers & smoked aubergine; Trenchmore Sussex Wagyu beef tartar & crisps; Garden radishes & pumpkin seed hummus or BBQ leeks, romesco & hazelnut. For main courses, guests are invited to choose one each from a selection including Cabaret Noir braised pork cheek, fennel & plum sauce; Oyster mushroom, black garlic & English miso or South Coast plaice & tartare beurre blanc. Sides include Sweet & sour rhubarb, English garden salad, Sussex bok choy, Slipcote & hot honey and roast carrots with chimichurri. For dessert, the strawberry & fig ice cream sandwich is a must order or chocolate mousse with maraschino cherries. Cheese lovers will be delighted with the Sussex cheese pate of Brighton Blue with membrillo and melba toast.

The Summer feasting menu has been created in collaboration with Artelium’s resident chef, Michael Notman-Watt. Cooking for the summer months until the end of the season, Brazil-born Michael moved to London as a child and now lives in West Sussex. From a cookery course at Jamie Oliver’s Fifteen, a love affair with Anthony Bourdain to culinary school, roles at 64 Degrees, The Dairy and Bistro Union and a stint on Masterchef: The Professionals, Michael’s food, passion for great produce and his cooking style is the perfect pairing to Artelium.

Julie Bretland, co-owner and founder of Artelium comments, “Join us at the estate this summer for food that is full of bold, natural flavours and made for communal dining and lively conversation, perfectly paired with a glass of Artelium.”

What else is on this summer at Artelium:

Vineyard Tours: Friday-Sunday
Enjoy a walk around the vines, learn how Artelium’s wines are made and enjoy a guided wine tasting in the heart of Sussex wine country.

Fire & Wine: Fridays 7-10pm
Feasting BBQ straight from the fire with a weekly sharing special. Rustic, delicious, and made for balmy summer nights.

Fire & Vine: Second Friday of the month
Artelium’s usual Feasting BBQ straight from the fire, followed by a late-evening vineyard walk. Take a glass on your stroll, enjoy dusk bird song and watch the sun go down from the top of the vineyard.

Pizza Nights: Twice a month
Wood-fired pizza from Safari Pizza Company. Casual, delicious and perfect for a summer evening.

All Artelium experiences can be booked via the ‘What’s On’ page on www.artelium.com

-ends-

For more information about Artelium, images or to arrange a visit to the estate please contact Hannah Blake at The Dining Room on hannah@thediningroompr.co.uk or 07730 039361

Notes to editors:

Artelium Wine Estate
Streat Lane
Streat
Hassocks
East Sussex, BN6 8SA

Telephone: 01273 569155
Instagram: @arteliumwine
www.artelium.com

Open Thursday to Sunday, 12-5pm, for vineyard tours, wine tastings, restaurant and occasional art exhibitions.
Monday to Wednesday – Shop only.

Come October, the Artelium Kitchen will move from the alfresco terrace inside to the cosy Tasting Room.

About Artelium
Artelium is a contemporary wine estate celebrating English wine and art. Based in the village of Streat, deep in the East Sussex countryside, Artelium is rooted in art, nature and people and is a destination for culture, conversation and connection.  

Founded by Julie Bretland and Mark Collins, the estate is the realisation of a shared dream: a place where exceptional English wine meets the wider world of ideas, contemporary arts and crafts, celebrating the people and stories behind them. From the beginning, Artelium was about more than winemaking; Julie and Mark set out to build a place where creativity, craftsmanship and collaboration come together, with the brand name blending art and ium - Latin for ‘a place to congregate’ - reflecting the philosophy of crafting a space for people to come together and enjoy wine and art in a beautiful natural setting.

Farming across two vineyard sites, the combined 65-acre estate is home to 125,000 vines growing Chardonnay, Pinot Noir and Pinot Gris and hybrids focusing on fungus-resistant varietals as part of Artelium’s commitment to innovation and sustainability.

Madehurst Vineyard - Chalk Soils in the South Downs
Artelium’s largest site is the Madehurst Vineyard, located within the South Downs National Park. This 90-acre chalk-rich site is home to more than 85,000 vines, planted in 2019 and 2020. It is also where Artelium’s winery is located, producing its first vintage in 2022. The chalk terroir is ideal for crafting premium sparkling wines.

Streat Vineyard – Clay Soils and Cellar Door Experience
Located between Ditchling and Plumpton, the Streat Vineyards spans 25 acres of clay soil across a 45-acre site and hosts around 40,000 vines. This site mirrors the varietal and clonal diversity of Madehurst, offering contrast in growing conditions. Streat is also home to Artelium’s Cellar Door, open Thursday to Sunday year-round. Visitors can enjoy vineyard tours, wine tastings, and the Artelium Kitchen offering exceptional hospitality overlooking the panoramic views of the South Downs.

Artelium Kitchen
Open Thursday to Sunday, Artelium Kitchen’s menu showcases vibrant, seasonal plates – all rooted in the best of Sussex produce. The menu features shareable dishes such as grilled meats, fresh seafood and vegetables grown in Artelium’s kitchen garden.

Art amongst the vines
Throughout the year, there is a diverse programme of art exhibitions, expert-led wine talks, craft workshops and creative events that bring together the local and wider community. From guided tastings with winemakers and seasonal feasts featuring local producers, to collaborations with Sussex based artists, each experience is designed to spark curiosity and celebrate craftsmanship in all its forms.

Awards
Artelium won numerous awards for both the Sparkling and Still wines, including Supreme Champion and Best Newcomer at the 2022 Wine GB Awards, and were also the first-ever English still wine served on all public bars at the 2024 RHS Chelsea Flower Show. Artelium’s wines regularly win medals in prestigious wine competitions such as Decanter and IWSC.

English Wine Week at Artelium, East Sussx

Artelium Wine Estate in East Sussex

English Wine Week at Artelium Wine Estate

English Wine Week (21st - 29th June) is a celebration of this small but mighty region, offering internationally recognised, award-winning wines, championing innovation and excellency.

Enjoy English Wine Week at Artelium, a contemporary wine estate which celebrates English wine and art. Deep in rural East Sussex, but just 20 minutes from Brighton and an hour from London, explore Artelium on a guided vineyard tour, admire original art and sculpture commissioned from Sussex artists, enjoy a tutored wine tasting and finish with an alfresco lunch overlooking the vines created and cooked by resident chef, and fresh from MasterChef: The Professionals, Michael Notman-Watt.

Book a tour

To celebrate English Wine Week, Artelium has curated a special case of three signature sparkling wines, including the estate’s Blanc de Blancs 2018, which won Gold at the 2024 Decanter World Wine Awards. The Sparkling Trio case is available to order online with free UK delivery throughout the whole of June, and is a perfect introduction to Artelium’s winemaking philosophy, or a thoughtful gift for any sparkling wine lover.

Buy The Sparkling Trio

Events during English Wine Week

From London to Lewes, Artelium is ‘out and about’ during English Wine Week with a host of exclusive partner dinners and tastings taking place at Tate Modern, The Goring Hotel which is hosted by wine expert and author Tom Surgey, and Mallow. Closer to home are dinners and events at Dill and No.34 in Lewes, and the Artelium team will be pouring at Charleston Lewes, as part of the Sussex Winelands event on 28 June.

About English Wine

Over the past two decades, English wine has quietly transformed from a niche curiosity into one of the most exciting stories in the global wine industry. With a combination of climate shifts, technological advancements and daring ambition, English winemakers are turning heads and winning awards showcasing that innovation is thriving in the vineyards. 

The sparkling wine scene is where English producers have made a bold mark. Thanks to the chalky soils of southern England - geologically similar to those in Champagne - along with a warming climate, English sparkling wines now rival some of the best from France. Artelium’s Blancs de Blancs 2018 and Curators Cuvee 2018 are two traditional method English wines which have garnered international acclaim, winning gold at the Decanter International Wine Awards in 2024.

-ends-

For more information about Artelium, images or to arrange a visit to the estate please contact Hannah Blake at The Dining Room on hannah@thediningroompr.co.uk or 07730 039361

Notes to editors:

Artelium Wine Estate
Streat Lane
Streat
Hassocks
East Sussex, BN6 8SA

Open Thursday to Sunday, 12-5pm, for vineyard tours, wine tastings, restaurant and art exhibitions.
Monday to Wednesday – closed.

Telephone: 01273 569155
Instagram: @arteliumwine
www.artelium.com

About Artelium
Artelium is a contemporary wine estate celebrating English wine and art. Based in the small village of Streat, deep in the East Sussex countryside, Artelium is rooted in art, nature and people and is a destination for culture, conversation and connection.  

Founded by Julie Bretland and Mark Collins, the estate is the realisation of a shared dream: a place where exceptional English wine meets the wider world of ideas and contemporary arts and crafts and celebrates the people and stories behind them. From the beginning, Artelium was about more than winemaking; Julie and Mark set out to build a place where creativity, craftsmanship and collaboration come together, with the brand name blending art and ium - Latin for ‘a place to congregate’ - reflecting the philosophy of crafting a space for people to come together and enjoy wine and art in a beautiful natural setting.

Farming across two vineyard sites, the combined 65-acre estate is home to 125,000 vines growing Chardonnay, Pinot Noir and Pinot Gris and hybrids focusing on fungus-resistant varietals as part of Artelium’s commitment to innovation and sustainability.

Madehurst Vineyard - Chalk Soils in the South Downs
Artelium’s largest site is the Madehurst Vineyard, located within the South Downs National Park. This 90-acre chalk-rich site is home to more than 85,000 vines, planted in 2019 and 2020. It is also where Artelium’s winery is located, producing its first vintage in 2022. The chalk terroir is ideal for crafting premium sparkling wines.

Streat Vineyard – Clay Soils and Cellar Door Experience
Located between Ditchling and Plumpton, the Streat Vineyards spans 25 acres of clay soil across a 45-acre site and hosts around 40,000 vines. This site mirrors the varietal and clonal diversity of Madehurst, offering contrast in growing conditions. Streat is also home to Artelium’s Cellar Door, open Thursday to Sunday year-round. Visitors can enjoy vineyard tours, wine tastings, and the Artelium Kitchen offering exceptional hospitality overlooking the panoramic views of the South Downs.

Artelium Kitchen
Open Thursday to Sunday, Artelium Kitchen’s menu showcases vibrant, seasonal plates – all rooted in the best of Sussex produce. The menu features shareable dishes such as grilled meats, fresh seafood and vegetables grown in Artelium’s kitchen garden. Taking helm at the is Sussex chef Michael Notman-Watt cooking food that is full of bold, natural flavour and made for communal dining and lively conversation, perfectly paired with a glass of Artelium.

Art amongst the vines
Throughout the year, there is a diverse programme of art exhibitions, expert-led wine talks, craft workshops and creative events that bring together the local and wider community. From guided tastings with winemakers and seasonal feasts featuring local producers, to collaborations with Sussex based artists, each experience is designed to spark curiosity and celebrate craftsmanship in all its forms.

Awards
Artelium won numerous awards for both the Sparkling and Still wines, including Supreme Champion and Best Newcomer at the 2022 Wine GB Awards, and were also the first-ever English still wine served on all public bars at the 2024 RHS Chelsea Flower Show. Artelium’s wines regularly win medals in prestigious wine competitions such as Decanter and IWSC. 

June at The Counter by Robin Read

Robin Read at The Counter, Tunbridge Wells

June at The Counter

www.thecountertw.com | @the_counter_tw | @robin__read
The Counter | 77 Calverley Road | Tunbridge Wells | Kent | TN1 2UY

No 69 Harden’s Top 100 Restaurants
No 97 Square Meal’s Top 100 Restaurants
Michelin Guide 2025

“The Counter is delicious and charming… treating the inner Veruca Salt in all of us with pure imagination.”
Grace Dent reviewing The Counter for The Guardian

“This new venture… is the best news for Tunbridge Wells. It has the makings of a destination – a relaxing neighbourhood restaurant with a big-city attitude” Good Food Guide

The new menu for June at The Counter is a kaleidoscope of colours, textures and flavours all with the promise of the long summer days ahead. Reading like a best in show of the ingredients that we source from the British Isles we have Jersey Royals, Garlic Scapes, Orkney hand-dived scallops, Cornish John Dory, Scottish beef fillet, Lancashire cheese and back down to Kent for new season cherries, plus fig leaves, nasturtiums and herbs from our own little kitchen garden. It’s a delicious month and menu at The Counter.

June’s ten-course menu

First Bites
Bread, Butter & Broth
Jersey royals, Parsley sauce, Garlic Scapes
Orkney hand-dived Scallops, Artichoke Barigoule
Cornish Lobster, Our Garden Nasturtium, Kohlrabi & Mint
Cornish John Dory, Pea & Guanciale
Scottish Beef Fillet, Kentish Beef Tea & Tarragon
Cornish Saddle of Lamb, Courgette, Feta & Oregano
Lancashire Bomb Crumpet, Tare glaze & Chives (optional £12 supplement)
Fig Leaf & Blackberry Ripple Ice Cream 
Rhubarb & Cherry Pavlova
The Sweet Treat Tower

Kappo nights
Kappo nights are back and reservations for The Counter’s next Japanese inspired small plates dinner, on Wednesday 16th July, are now open. If you’ve not been before these evenings are a little different to our usual dining experiences at The Counter. ‘Kappo’ nights, as they’ve quickly been nicknamed, are served with the same passion, craft and expertise and are the chefs’ chance for a little midweek experimentation and fun with small plates such as ‘seaweed and potato rosti, wasabi & shiso leaf’, ‘soy & ginger roast pork belly’, ‘Cornish squid ragu’ or ‘chalk stream trout belly, tare glaze, sansho pepper’. Follow @under_thecounter_tw for more information and menu teasers. Book soon if you fancy it, these kappo night tables don’t hang around long.

-ends-

Open days and hours:

Wednesday, Thursday & Friday: Lunch 12:00 – 14:30, Dinner 18:00 – 23:00
Saturday: 12:00 - 23:00 

A Timeless Spectacle: The White Wisteria at Gravetye Manor in Bloom

The white Shiro Nodo wisteria in bloom at Gravetye Manor, West Sussex

A Timeless Spectacle: The White Wisteria AT Gravetye Manor in Bloom

As the golden days of late spring stretch towards summer, a most enchanting transformation takes place at Gravetye Manor, the four-star historic country house hotel in East Grinstead, Sussex.

In a scene reminiscent of an English pastoral painting, the white wisteria Shiro Noda that adorns the manor’s pergola at the back of the flower garden, burst into bloom in a breathtaking display of cascading clusters that can reach up to 20 inches long, offering an immersive experience under the pergola to eagerly awaiting hotel guests and garden enthusiasts alike. These ethereal floral chandeliers, release a sweet, intoxicating scent reminiscent of jasmine and honey, opening gradually from the top of each raceme downwards. As the season progresses, the green foliage deepens, creating a vibrant canopy before slowly fading and dropping away in late autumn, preparing the plant for its winter dormancy.

Native to Japan, this variety of wisteria is known not only for its striking beauty but also for its longevity, with some specimens having lived for over a century. Its twining vines, capable of growing over 30 feet long, symbolising endurance and elegance, making Shiro Noda a cherished feature in traditional and modern gardens alike. Gravetye’s Shiro Noda, was originally planted in 1900 by the estate’s former owner, renowned Victorian horticulturist William Robinson, whose pioneering work shaped the landscape of Gravetye. The pergola was restored in 2012, when more plants were also added.

This wisteria has grown into a living testament to Robinson’s devotion to pioneering naturalistic planting which is as popular as ever with gardeners today.

Hotel residents or lunch guests of Gravetye’s Michelin star restaurant, The Dining Room, that recently saw Roux Scholar Martin Carabott’s appointment as executive chef, can stroll the gardens at their own leisure enjoying a succession of mixed flowers and shrubs on display up to the first frosts. Or experience the gardens via a guided tour by a member of the gardening team, that takes place at 11am on Mondays, Wednesdays and Fridays from April to October.

The estate also has a celebrated elliptical kitchen garden that grows fruit and vegetables for the restaurant kitchen as well as meadows and orchards.

Shwen Shwen by Maria Bradford: A New Culinary Destination Opening in Sevenoaks

Maria Bradford (credit Dave Saunders)

Shwen Shwen by Maria Bradford: A New Culinary Destination Opening in Sevenoaks

The highly anticipated independent, female-owned restaurant, Shwen Shwen by Maria Bradford opens its doors on 6th June 2025. 

The debut restaurant from award-winning chef and author Maria Bradford brings the bold and vibrant flavours of Sierra Leone to the historic market town of Sevenoaks, Kent. Maria, known for her cookbook Sweet Salone: Recipes from the Heart of Sierra Leone and her role as a judge for the prestigious Fortnum & Mason Food & Drink Awards, is redefining fine dining with her distinctive take on Afro-fusion cuisine.

Blending authentic Sierra Leonean tradition with contemporary influences, Shwen Shwen offers a truly unique dining experience. The name, derived from the Krio language, means ‘fancy’ - but for Maria, it represents much more than just her food. It embodies a way of life, and an invitation to share in something special.

Tucked away down a charming, cobbled alleyway, Shwen Shwen opens into Maria’s re-branded Cotton Tree Yard – an exclusive outdoor terrace - before welcoming guests into an evocative space designed to feel both elegant and intimate. Inside, rich hues of burnt terracotta and smoky aubergine create a warm, cocooning atmosphere, enhanced by tactile surfaces, bespoke hand-painted fabrics, and wallpaper inspired by vintage West African and Sierra Leonean textiles. Every detail has been carefully chosen to create an inviting atmosphere that encourages guests to relax and feel at home.

A Culinary Journey to Sierra Leone

Maria’s passion for food began in her childhood home in Freetown, Sierra Leone, where she learned to cook alongside her mother and grandmother. Drawing inspiration from the streets of Freetown, rural villages, and the Sierra Leone River, her menu reflects the diverse and rich culinary traditions of her homeland.

Using signature ingredients such as moringa, fonio, tamarind, sesame, egusi, baobab and hibiscus, Maria creates bold, layered flavours that transport diners with every bite.

The launch menu, designed for discovery and sharing, features:

• Lamb Belly, Palm Oil, African Five Spice

• Mackerel, Mango, Cassava Flat Bread

• King Prawns, Salone Fire, Lemongrass Gel

• Beef Short-rib, Groundnut, Coconut

• Hibiscus, Caramelised White Chocolate, Fig Leaf, Pepper

• Moringa Mille-Feuille, Benne Cake, Sheep’s Yoghurt Ice-Cream

• Cheese Board featuring Tamarind Jelly & Jellied Hibiscus Flower

Shwen Shwen is more than a restaurant, it is a celebration of heritage, culture, and storytelling through food.

“Shwen Shwen is the realisation of a long-held dream. I want my food to take guests on a journey to experience the vibrant culinary landscape of Sierra Leone. Though my restaurant is in Sevenoaks, every dish is a love letter to my homeland.” – Maria Bradford

Notes to Editors

Shwen Shwen by Maria Bradford
1-2 Well Court
Bank Street
Sevenoaks, Kent, TN13 1UN
Website & Reservations: www.shwenshwen.com
Instagram: @shwenshwenbymaria

About Maria Bradford

Maria Bradford is an award-winning chef, author, and influencer. Born in Freetown, Sierra Leone, she developed her love for cooking at the age of nine, learning from her mother and grandmother. After moving to Kent as a teenager, Maria trained at Leith’s School of Food and Wine before launching her own catering business, Maria Bradford Kitchen, in 2017, now known as Shwen Shwen.

Maria’s work has been widely recognised for its innovative approach to Sierra Leonean cuisine, and she has become a key advocate for West African culinary heritage. Shwen Shwen by Maria is her debut restaurant, opening in June 2025.

William Robinson Festival at Gravetye Manor

The gardens at Gravetye Manor

William Robinson Festival at Gravetye Manor
Sunday 20th July, 10am - 4.30pm

• £25 per person, for morning or afternoon entry, including tea, coffee and cake

• All ticket proceeds go to Chestnut Tree House Children’s Hospice

• Gardening talk from RHS award-winning landscape design practice Harris Bugg

• Tickets can be booked at www.gravetyemanor.co.uk/whats-on

Gravetye Manor, the Elizabethan Manor Hotel, Restaurant and Gardens on the West Sussex borders is thrilled to officially announce the date of its annual William Robinson Festival on Sunday 20th July.

Celebrating the pioneering Victorian gardener William Robinson, known as ‘the father of the English Flower Garden’, guests are invited to enjoy a full day of celebrations, garden talks and demonstrations, while enjoying the gardens at Gravetye Manor in spectacular high summer bloom. There will also be plant sales from Pelham Plants and No Name Nursery, plus a local cheese showcase, Nyetimber Vineyard wine tasting, Morris Dancing, and much more.

Alongside the celebrations, the festival is excited to welcome Charlotte Harris and Hugo Bugg, co-founders of Harris Bugg Studio, a values-driven and award-winning landscape design practice. Together they have won six gold medals, two silver gilts and two best in shows at RHS shows. In their talk, the duo will discuss their design inspirations and how they approach the diverse range of projects they work on including the Kitchen Garden at RHS Bridgewater; as well as a series of experimental garden rooms they designed for a private, rural estate in Oxfordshire. Their talk begins at 11am, followed by a three-course lunch by Gravetye Manor’s new Executive Chef Martin Carabott, in the restaurant’s glass fronted dining room at 12 noon. Tickets are £155 per person and includes the talk, lunch and drinks.

Itinerary on the day

• 10.00am – Festival opens

• 10.30am – Flower Demonstration with Head Florist, Sharon Coote in the Pavilion

• 11.15am – Talk in the Kitchen Garden with Assistant Head Gardener, Helena Lawson

• 12 noon – Garden Talk on the Long Border with Gravetye Head Gardener, Tom Coward

• 12.30pm – Morris Dancing and music in the Flower Garden

• 1.00pm – Join William Robinson’s biographer, Richard Bisgrove, for a fascinating look at ‘the Father of the English Flower Garden’, in the Little Garden

• 2.15pm – Morris Dancing and music in the Flower Garden

• 2.15pm – Talk in the Kitchen Garden with Assistant Head Gardener, Helena Lawson

• 3pm – Garden Talk on the Long Border with Gravetye Head Gardener, Tom Coward

• 3.45pm – Flower Demonstration with Head Florist, Sharon Coote in the Pavilion

• 4.30pm – Festival concludes

Further festivities will be taking place on the Pavilion throughout the day including:

• ·Sussex wine tasting with Nyetimber

• Local cheese showcase with High Weald Dairy

• Plant sale with Pelham Plants & The No Name Nursery

• William Robinson exhibition

• Gravetye gifts and flower bouquets for sale

About William Robinson
Robinson started life in Ireland in the poverty of the potato famine, where at an early age he trained as a garden boy. By the 1860s he had moved to London to work on the new botanic gardens in Regent’s Park, where he started his career as a garden writer. He produced huge amounts of work and set about re-shaping the way we think about gardens. Continuing Robinson’s legacy is Gravetye Manor’s Head Gardener, Tom Coward, ensuring every tree, shrub and flower is lovingly cared for while retaining the spirit of Robinson’s original plan and thinking for the space.

After a humble start in life, Robinson became very wealthy from his writing and in 1884 he bought Gravetye Manor. Over time he bought over 1000 acres of the surrounding landscape and used the estate to put his ideas into practice. Much of the land was used for experimental forestry, and the results of his work continue to be managed today by the William Robinson Gravetye Charity.

About Gravetye Manor
Gravetye Manor, an Elizabethan manor house hotel and Michelin starred restaurant in West Sussex looks out over 35 acres of stunning world-renowned gardens, walled kitchen garden, orchard, glasshouses and Peach House set within a further 1000 acres of woodland. Originally created by visionary gardener William Robinson in 1885, Gravetye Manor’s gardens are considered amongst the most influential in horticultural history and one of the most important historic gardens in England. Robinson’s preference for the ‘wild garden’, mixed herbaceous borders and hardy perennial planting broke with the formal Victorian style of the day, and his radical approach remains as popular as ever with gardeners today.

Seafront Terrace opens for Summer at Pearly Cow, Brighton

The Terrace at Pearly Cow Brighton

Seafront Terrace opens for Summer at Pearly Cow, Brighton

Seafood, Wagyu burgers, oysters and sliders will all be part of The Terrace by Pearly Cow, Brighton from Friday, 2nd May.

Bringing a taste of decadence with laid-back seaside charm to the Kings Road stretch of the city’s shoreline, this new menu will also offer zesty tacos, small plates, salads and a selection of pizzettes freshly made in the terrace’s wood-fired oven. Towering sharing platters of Fruits de Mer and Pearls of the Sea will be the menu’s showstoppers. To sip, guests can choose from a curated selection of wines and summer spritzes — including a Berry Spritz with Lillet Rosé and cassis and a Limoncello Spritz. Adding an extra touch of glamour, the terrace will offer an exclusive Magnum Service that will include Whispering Angel Provence Rosé and Sussex’s celebrated Ridgeview Bloomsbury NV.

Head Chef Andrew Mackenzie commented “The Pearly Cow terrace is more than just a place to eat—it’s a celebration of Brighton’s coastal lifestyle. We’ve designed the menu to be playful, shareable and above all, delicious. We hope views of the sea and West Pier, will make the al fresco dining experience even more special.”

Open daily from 12 noon til late.

About Pearly Cow

Pearly Cow is Brighton’s hottest new restaurant, which opened at the end of November 2024. Sat directly on Brighton’s seafront and spread across four Georgian & Regency townhouses, the restaurant is opposite the iconic West Pier and serves an eclectic menu of fantastic dry-aged steaks, fresh fish and seafood from south coast day boats which are cooked simply on open flame or served raw on ice.

Leading the kitchen brigade is Executive Chef Andrew MacKenzie who has worked and travelled in restaurants and hotels all over the world, from Gleneagles to Goodwood Hotel to Soho House, and worked with hospitality greats such as Nico Ladenis and Paul Heathcote.

Andrew is a Brighton-boy through-and-through; he loves the city and being able to cook and work so close to the sea. Over the years Andrew has developed and nurtured closed one-to-one relationships with an amazing roster of Sussex producers, including seafood from Brighton & Newhaven Fisheries, Brighton; wagyu Beef from Trenchmore Farm, Horsham, West Sussex; pork and chicken from Woodhouse Butchery, Haywards Heath, West Sussex; fruit and vegetables from Munneries, East Wittering, West Sussex; eggs from Orchard Farm Sussex, Forest Row, East Sussex and cheese from The Cheese Man, Brighton.

Notes to Editors Breakfast (for hotel residents only) Monday - Friday | 7.30 - 10.30am & Saturday & Sunday | 8 - 10.30am Coffee & Pastries 10.30 - 12 noon Lunch 12 noon - 5pm Oh shucks! 5 - 6pm daily Sundowners 6pm - late

Martin Carabott is the new Executive Chef at Gravetye Manor

Martin Carabott in the dining room at Gravetye Manor

Martin Carabott is the new Executive Chef at Gravetye Manor

Roux scholar Martin Carabott is the new Executive Chef at Gravetye Manor, West Sussex. Joining the two Michelin Key hotel on 1st April, Martin will lead the strong kitchen brigade, which has been recognised with numerous awards including retaining a Michelin Star for ten years and 4 AA Rosettes.

Originally from Malta, Martin won the Roux Scholarship at the age of 29, when he was senior sous-chef at Hide, London. After winning the Roux Scholarship, Martin completed a stage at three Michelin-starred Eleven Madison Park in New York.

Martin joins Gravetye Manor from his position as Head of Development at Luca in London. His new executive chef role will see him working closely with Head Gardener Tom Coward who manages the 35-acre estate of world-renowned gardens including the elliptical walled kitchen garden (thought to be the only one of its kind in the country) fruit tree orchard, glasshouses and Peach House, all set within a further 1000 acres of woodland. Everything grown on site is used by the kitchen teams in the restaurant. 

Paul Skinner, Gravetye Manor’s General Manager, comments, “For many years Gravetye Manor Hotel and Restaurant has enjoyed a proud reputation for providing exceptional Michelin star quality dining. I am delighted that Martin Carabott will join the team as Executive Head Chef, ensuring that Gravetye Manor will continue to produce excellent fine dining, utilising the freshest seasonal ingredients from our kitchen garden. Martin brings a wealth of experience, he was a Roux Scholar in 2018 and has broadened his cooking skills in some of the finest restaurant kitchens in the country, I am very excited for the future direction of our dining room.”

Martin Carabott comments, “I am very excited to be joining the talented and passionate team at Gravetye Manor and to bring my culinary vision to this well-established and celebrated hotel and restaurant, with a history of world-class food and hospitality. It is an honour to be given the opportunity, and I cannot wait to be a part of its future.”

Martin replaces Executive Chef George Blogg who left the business in December 2024.

About Gravetye Manor

Gravetye Manor is a hotel and restaurant with four Red Stars, four Rosettes and one Michelin star and two Michelin Keys, in West Sussex on the Kent/Surrey/Sussex borders. The hotel is a member of Relais & Châteaux and Pride of Britain.

The Elizabethan manor house looks over 35 acres of stunning world-renowned gardens, walled kitchen garden, orchard, glasshouses and Peach House set within a further 1000 acres of woodland. The gardens are considered amongst the most influential in English horticultural history, made famous by previous owner and influential gardener William Robinson, whose preference for the ‘wild garden’, mixed herbaceous borders and hardy perennial planting broke with the formal Victorian style of the day, and his radical approach remains as popular as ever with gardeners today.

Elmley Nature Reserve x The Small Holding

Elmley Nature Reserve

Elmley Nature Reserve x The Small Holding

This spring sees a special collaboration between Kent’s Elmley Nature Reserve, and chef patron of Michelin green starred and three AA rosette restaurant The Small Holding, Will Devlin.

Taking place from Friday 9th to Sunday 11th May, Will Devlin and his team will be in the kitchen of Elmley’s Kingshill Farmhouse for the weekend, bringing a taste of the one-acre farm at The Small Holding to the Reserve. The intimate gastronomic experience, featuring a hyper-seasonal tasting menu on the Saturday evening, will be a celebration of spring and its abundance inspired by the Reserve setting, where over forty years of nature restoration has made Elmley one of the UK’s most important sites for wildlife.

Elmley has a restorative effect on all those who visit, and the weekend will be an opportunity to enjoy great food from an acclaimed Kent-based chef, while taking time to slow down, relax and connect with nature.

A small number of guests are invited to join for the weekend in a house party setting, staying in one of Kingshill Farmhouse’s beautifully spacious en-suite bedrooms, designed with a boutique hotel style feel, by interior designer (and BBC One’s The Traitors’ “Faithful Frankie”) Francesca Rowan Plowden. Think big comfy beds, luxurious soft furnishings, bathroom products by natural fragrance brand Verden and expansive views out over the Reserve.

Chef Will Devlin and his team from The Small Holding will be creating and delivering the menus throughout the weekend with dishes inspired by the new season, its bountiful ingredients and Elmley’s unique setting.

Guests will arrive, and a light supper will be served in the Farmhouse dining room on Friday evening at a preferred time for each guest. Breakfast and a picnic-style lunch will be offered on Saturday, when guests will have time to explore the Reserve, enjoy a walk or wild swim, and be taken on a Land Rover tour.

On Saturday evening, a tasting menu with paired wines (or a non-alcoholic option for those who would prefer), featuring ingredients grown and produced on Devlin’s one acre farm, will feature, with wilderness views as a backdrop. A cooked breakfast will see guests on the road on the Sunday morning.

Kingshill Farmhouse sits in the heart of the 3,300-acre private estate and National Nature Reserve surrounded by wildlife. It is usually hired as a whole, for bespoke corporate and private events, and weddings, and this special weekend will offer guests a chance to stay in individual rooms. Each bedroom has its own individual character with spectacular views and are designed as a retreat to make the most of time away, and the restorative power of nature. Downstairs, Kingshill Farmhouse has five beautiful spaces on the ground floor from which to read, relax and enjoy a coffee or aperitif, but there are plenty of reasons to head out onto the Reserve too. There are miles of walking trails, hides for birdwatching, a swimming pond for outdoor swimmers, and weekend guests will be invited to join a wildlife tour with Elmley’s Lead Nature Guide. Wellness treatments can also be arranged.

Elmley director, Georgina Fulton said, “We are delighted that Will and his team will be joining us at Elmley and taking over the Farmhouse kitchen in May for this exclusive and special weekend. We’re so excited for Will to share the Elmley story through his food, and we look forward to welcoming our guests for what is set to be a weekend of fantastic food and wildlife experiences, within the unique nature setting of Elmley.”

Will Devlin said, “Elmley is a wild and inspiring place, immersed in nature and the abundance of wildlife that live on the Reserve. This is a very special collaboration bringing together our innate understanding of wild and seasonal food from nature’s larder and our farm at The Small Holding to a pioneering, 40 year-long nature recovery project, which is a story of hope and inspiration.”

Will Devlin x Elmley weekend (9-11 May 2025) starts from £1376 based on two people sharing a Farmhouse room including accommodation and eight-course seasonal tasting menu and paired drinks.

Editors’ notes:

Elmley National Nature Reserve | Kingshill Farm | Isle of Sheppey | ME12 3RW
01795 664 896; www.elmleynaturereserve.co.uk | @elmleynature

The Small Holding | Ranters Lane | Kilndown | Kent | TN17 2SG
www.smallholdingrestaurant.com | @the_small_holding_

Dates: Friday 9 to Sunday 11 May 2025

Will Devlin x Elmley weekend includes two nights’ accommodation, Friday supper, Saturday and Sunday breakfasts, Saturday picnic lunch, Saturday tasting menu with drinks pairing, and Land Rover / wildlife tour. All extras are chargeable.

Check in from 3pm on Friday 9 May and check out by 10.30am, Sunday 11 May. Guests are welcome to enjoy the Reserve from 10am on the day of arrival and stay until 5pm on the day of checkout.

About Elmley

Elmley is the only family owned and managed farm to be designated a National Nature Reserve in the UK. It is 40 miles from London, in North Kent.

Elmley is renowned for its abundant wildlife and conservation successes, particularly with regards to breeding waders such as Lapwing, Curlew, and other ground nesting birds.

Since 2014, it has been possible to stay overnight on the Reserve, allowing guests to fully immerse themselves in the landscape and its wildlife - Elmley is the only National Nature Reserve in the UK where this is possible.

Elmley hosts bespoke corporate and private events and weddings, including on an exclusive hire basis, offering an inspiring setting for gatherings of all sizes.

About Will Devlin and The Small Holding

The Small Holding is a kitchen and farm in one acre of land on a country lane in Kilndown on the Kent and East Sussex borders. The restaurant is open for dinner on Wednesday evening and Thursday to Saturday for lunch and dinner costing with an eight-course Full Acre menu costing £95 per person and a five-course Half Acre menu costing £75 per person, with the option of a wine flight. A three-course Garden Menu is available on Thursday, Friday and Sunday lunch time, priced £55 per person. The 34-cover restaurant has a Michelin Green Star for Gastronomy and Sustainability, Three AA Rosettes and Three Circles from the 360 Guide.

The Sun Inn Signature Series lineup announced

The Sun Inn announces lineup for Signature Series

The Sun Inn Signature Series

The Sun Inn in Felmersham, Bedfordshire has announced a series of chef collaboration dinners to take place over the year. Hosted by chef landlord Pete Pestell, The Sun Signature Series includes dinners with the much-respected chef and restaurateur Rowley Leigh who is Pete’s mentor, Ben Marks from Perilla and Morchella, Aaron Potter from Wildflowers and Will Bowlby from Kricket. Each chef has a connection to Pete, having either worked or trained together at the Academy of Culinary Arts.

Taking place in The Sun’s Dining Room, each dinner will be a true collaboration between Pete and the guest chef, bringing a taste of their own restaurant to Felmersham and using produce from The Sun’s own 350-acre Wild Berry Farm.

The Sun Inn is no 75 in Estrella’s Top 50 Gastropubs and in The Times and Sunday Times’ Top 100 Best Places to Stay 2025.

The Sun Inn Signature Series line up

Ben Marks, chef owner at Morchella and Perilla
Saturday 26th April
Tasting menu costing £70 per person
One sitting at 7.30pm
Ben Marks co-founded Morchella just off Exmouth Market in 2024, following the success of Perilla, which he opened in Newington Green in 2016 with Matthew Emmerson. His menu features a modern interpretation of classic Mediterranean dishes all emphasizing the use of highly seasonal produce sourced from artisanal Mediterranean suppliers and small independent British day boats and farmers. This thoughtful approach showcases Ben's commitment to elevating traditional flavours while ensuring sustainability and quality in every dish. perilladining.co.uk

Rowley Leigh, restaurateur and journalist
Saturday 3rd May
Tasting menu costing £70 per person
One sitting at 7.30pm
Rowley Leigh is an acclaimed chef, restaurateur and journalist having worked for the Roux family’s Le Gavroche and Le Poulbot in the 1970s and 1980s before opening Kensington Place in 1987. Rowley is widely credited with helping to kickstart the renaissance of London dining.

Aaron Potter, Executive Chef Wildflowers
Saturday, 19th July
Tasting menu costing £70 per person
One sitting at 7.30pm
Aaron Potter is an executive chef who has worked in Michelin restaurants across London, New York and Sydney. Most notable were his roles at the helm of the kitchen at both Trinity in Clapham under Adam Byatt and Elystan Street in Chelsea under Phil Howard. His food has received acclaim from both critics and peers alike. Most recently Aaron opened his first solo restaurant, Wildflowers, in Pimlico in September 2024.  Inspired by the warm, relaxed dining culture of France, Italy and Spain, it is an expression of Mediterranean cooking with global influences and a focus on seasonality, where elegant yet uncomplicated dishes are paired with European wines in a stylish and laid-back setting. wildflowersrestaurant.co.uk

Will Bowlby, chef owner Kricket
Friday 19th September
Set menu costing £60 per person

Kricket, founded in 2015 by Will Bowlby and Rik Campbell, began as a 20-seat pop-up in a shipping container at Pop Brixton, London and has since evolved into a renowned modern-Indian restaurant group with four permanent locations across the city. The Soho site received a Bib Gourmand from the Michelin Guide the year it opened with dishes such as Recheado Butter Prawns, black pepper & Gondhoraj; Duck Leg Seekah Kebab, peanut chutney & rhubarb thecha and Mangalorean Chicken Gassi, coconut, curry lead & gundu chilli. kricket.co.uk

Reservations are essential and can be booked by emailing bookings@thesunfelmersham.com

Address: The Sun Inn, Grange Road, Felmersham, Bedfordshire, MK43 7EU
Instagram: @thesunfelmersham Website: www.thesunfelmersham.com

About The Sun Inn
The Sun Inn is a quintessentially British Free House in the village of Felmersham, deep in the Bedfordshire countryside, but less than an hour from London Kings Cross. Named by The Times and The Sunday Times as one of the Best 100 Places to Stay 2025, the pub was built in the 17th century and fully refurbished in 2023 including two ensuite bedrooms on the upper floors.  

The pub is part of Wild Berry Farm, a 350- acre estate and traditional mixed livestock farm, producing native and rare-breed, grass-fed Hereford beef, pork, Boer goats and poultry including bronze turkeys and duck. The land boasts lush river meadows, species-rich grassland, woodlands and lakes and is a haven for birds and wildlife. The pub also supports many local businesses, including other farmers and estates, sourcing produce and game such as venison, pheasant and partridge, locally.

The pub was purchased by JJ and Laura Ibbet in 2019 as part of a shared vision between themselves and childhood and village friends, Peter and Conny, a couple of couples sharing a passion for quality produce, warm hospitality and creating memorable experiences. Restoration work began in 2022, and once the structural work was complete, the team embarked on a full refurbishment, with a focus on using natural and sustainable materials, to provide guests with accommodation and dining fitting for the 21st century traveller, fully reopening the restaurant and rooms in April 2023.

The bar is open Tuesday to Sunday, with bar food served from the hatch Wednesday to Sunday, while the Dining Room for the Farmer’s Table tasting menu is open Thursday to Saturday for dinner and for Sunday lunch.

For more information, images, interviews or to arrange a press visit to The Sun Inn, please contact Hannah Blake at The Dining Room on 07730 039361 or hannah@thediningroompr.co.uk

Address: The Sun Inn, Grange Road, Felmersham, Bedfordshire, MK43 7EU
Instagram: @thesunfelmersham Website: www.thesunfelmersham.com

March at The Counter by Robin Read

Aged ikejime Chalk Stream Trout, Pomelo, Spinach & Bitter Leaf

March at The Counter by Robin Read

No 69 Harden’s Top 100 Restaurants
No 97 Square Meal’s Top 100 Restaurants
Michelin Guide 2025

“The Counter is delicious and charming… treating the inner Veruca Salt in all of us with pure imagination.”
Grace Dent reviewing The Counter for The Guardian

“This new venture… is the best news for Tunbridge Wells. It has the makings of a destination – a relaxing neighbourhood restaurant with a big-city attitude” Good Food Guide

March brings new ingredients, a new tasting menu and a noticeable change in energy, which always comes with more sunlight and the first proper signs of Spring. Championing seasonality and British grown ingredients is the foundation of all the menus at The Counter, so chef owner Robin Read will be showcasing bitter leaves, citrus and seafood which are all at their peak this month. Up from the couth coast is stunning Cornish Brill to be stuffed and rolled with scallop and seaweed mousse, steamed, and served with hen of the woods velouté; roast sirloin with caramelised turnip puree, roast onion and madeira; a piece of the superb Perl Las, a creamy and salty blue Welsh cheese and for dessert, a twist on a classic sticky toffee pudding served with a citrus yuzu caramel and whipped double cream, from Chiddingstone Dairy.

Diners have a choice of three-, five-, eight-course menus, costing £40, £60, £95 respectively, which are shorter versions of the £125 ten-course menu, which is reserved exclusively for guests sitting at tup at the counter overlooking the kitchen and gives diners an interactive experience watching Robin and his team of chefs cook and plate up at the pass.

Under the Counter

Under the Counter is a new midweek offering from The Counter, an off-shoot from the monthly seasonal tasting menus, and a chance for the chefs to try something a little different, experiment and have some fun – there are no rules! Under the Counter will return on Wednesday 12th March for a celebration of British seafood with the best the UK’s coastal waters can offer. Dishes include raw aged Ikejime trout, scallop ceviche, herb butter baked plaice, squid ragu, classic fish soup and curried haddock risotto. All served small enough to taste the full menu or just a few dishes.

Mother’s Day

Opening specially on 30th March for Mothering Sunday, treat your mum, granny or yourself (why not?) to lunch and a gift from The Counter, including a glass of house favourite Hoffman & Rathbone Rose Reserve, a bouquet of seasonal British blooms and a bag of chocolate crinkle cookies to take home. Reservations are now open.

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Open days and hours:

Wednesday, Thursday & Friday: Lunch 12:00 – 14:30, Dinner 18:00 – 23:00
Saturday: 12:00 - 23:00 

The March eight-course menu at The Counter by Robin Read

Mascapone Rosti
Wasabi Leaf

Malted Sourdough & Vegetable Broth
Chiddingstone Dairy Butter

Aged ikejime Chalk Stream Trout
Pomelo, Spinach & Bitter Leaf

Steamed Cornish Brill
Scallop & Seaweed Mousse, Hen of the Woods Veloute

Roast Cornish Sirloin
Caramelised Turnip Puree, Roast Onion & Madeira

Perl Las
Pear & Bitter Leaf Salad
(optional £12 supplement)

Grapefruit & Oregano Tea

Sticky Toffee
Yuzu Cararmel, Chiddingstone Dairy Cream

The Sweet Treat Tower

£95 per person               
Three or five glass wine pairing £36 or £60
Premium pairing three or five glasses £50 or £90          

 About Robin Read

The Counter, which opened in April 2024, is the fruition of the long-held dream of Robin Read to have his own restaurant. Born from a long family history of serving the best produce over a counter, Robin’s maternal grandfather was a Master Butcher in Rugeley, Staffordshire, while on his paternal side, his great-grandfather was a Greengrocer in Lewisham, South London. Together with his wife Greta Boccia, they have taken on a 200-year-old Georgian building in the heart of Royal Tunbridge Wells, which includes the main restaurant with table and counter dining, private dining room, small wine bar and courtyard garden, with raised beds and pots growing herbs, salads, and brassicas.

Previously, Robin was Executive Chef of the Firmdale Hotel Group for 16 years, overseeing six new Firmdale openings, including four hotels, a bakery and training academy, all with great success. He worked with head chefs in eight sites (UK & internationally) with over 200 kitchen staff, to maintain the highest of standards.

Robin began his cooking career at the age of 16 with work experience at the Roux Brothers’ London patisserie, where he trained in 1990. His love and passion of the industry continued to grow, working and training with some of the best chefs this country has produced. He spent two years at Chez Nico under Nico Ladenis as sous chef, which held three Michelin stars, before working with Marco Pierre White at Mirabelle, becoming Head Chef, and retaining their one Michelin star. Robin also spent time in the kitchens at Le Gavroche, The Square and Restaurant Paul Heathcote.

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