Seasonality and zero miles are the driving forces behind Hearth’s menu at stylish hotel Heckfield Place. Based on biodynamic principles, their farm, complete with Jersey cows, supplies dairy products for the kitchen (plus flowers for the resident florist and ingredients for the spa), backed up by foraged ingredients from the estate. Skye Gyngell is the hotel’s culinary director, with Julia Zardo Paterlini in charge of day-to-day output. Central to the former stables is an impressive fire ‘station’, generating embers for cooking and a heat source for the bread oven; don’t miss the signature flatbreads. Small plates are designed for sharing – order four or five for two – with other standouts including razor clams with wild garlic, lemon and parsley, on-the-bone sirloin with melt-in-the-mouth fat and an unctuous blackcurrant-leaf set cream with raspberries. Plenty of wines by the glass too. heckfieldplace.com

Words by Alex Mead.

This review was taken from the August/September 2023 issue of Food and Travel.

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