The kitchen has a young team, working and training under Head Chef Matthew Briddon. The aim is for the brigade to become skilled in techniques as wide ranging as charcuterie, butchery and fermentation, through to sourdough baking and patisserie, founded upon a grounding in traditional French-style cooking to create excellent dishes from farm to fork.

William Carwright-Hignett is opening the facility on this day exclusively for the Chaine. He will lead a tour of the gardens, which will commence on the bridge at 11:15am. This is an optional add on. This tour will conclude at the restaurant at 1230 to enjoy the aperitif.

We encourage you to bring guests as the restaurant should have adequate capacity. The cost to members will be £85 with Non Members £95. The Garden Tour optional add-on £14 per person. Payment by bank transfer is preferred.

Aperitif: Herby English Garden ( non-alcoholic option) or Bluestone English Sparkling Wine, Wiltshire, Classic Cuvée

Starter: Iford Estate venison, wild boar & chicken pâté en croute, walled garden piccalilli, Wiltshire truffle aioli, foraged herb salad

Hoddles Creek, Chardonnay, Yarra Valley, 2020 - Strong dairy element on the nose. Mid weight, showing a perfect equilibrium between creamy richness and the bite of ripe lime and tangerine. Poised, very complete and long; altogether a winner.

Intermediate: Cornish scallop, asparagus, samphire and Iford Estate wild garlic hollandaise, salmon roe

Iford Manor Teas, Huang Shan Mao Feng (old tree), 2023. Huang Shan Mao Feng from ancient trees in the forests of Anhui. This is really like tasting the tea of a millennium ago, because whilst this is from 2015’s harvest, many of the trees are over 1000 years old, and the youngsters are from the same genetic stock. Full of freshness and complexity, the strong savoury notes will complement in particular the scallop and asparagus.

Main Course: Assiette of Iford Estate lamb, artichoke puree, confit new potatoes, spinach and sorrel with a morel mushroom, black garlic and port jus

Pasji Rep, Pinot Noir, Vipavska Dolina, 2019

Very high quality pure Pinot - in style lying somewhere between Burgundy and more fruity new world examples. Svelte, classic Pinot by any standards. Toasty oak top-notes over black cherries and the merest attractive herbaceous hint. So pure, poised and harmonious.

Dessert: Lemon, ginger and poppy seed moelleux tart, clotted cream ice cream, marshmallow, candied ginger, poppy seed tuille

Domaine des Forges, Coteaux du Layon St Aubin, 2021 Saint-Aubin-de-Luigné lies between the Loire and Layon rivers. This late picked Chenin Blanc offers extraordinary richness and weight and from vines with an average age of forty years too.

Tea and Coffee to conclude.

Allergy and Vegetarian Options as follows: A selection of Iford sourdough breads, whipped butter.

Starter: Asparagus, confit potato & wild garlic pate en croute, walled garden piccalilli, Wiltshire truffle aioli, foraged herb salad.

Intermediate: Sage & Ricotta Ravioli, pea, samphire and wild garlic nage.

Main: Walled garden spring root vegetable pithivier, artichoke puree, confit new potatoes, spinach and sorrel with a morel mushroom black garlic and port jus.

Dessert: Lemon, ginger and poppy seed Moelleux tart, clotted cream ice cream, marshmallow, candied ginger, poppy seed tuille.