We believe that good food begins with the very best, most seasonal and hyper-local produce. The Refectory kitchen is the heart of the retreat, stocked by our farm and gardens, with a daily-changing menu decided just a few hours before service based on what the land is offering up at this very moment in time.
The Story of Food
The Refectory at Fowlescombe Farm is a place where soil and season shape the plate. A four-course set menu by our Executive Chef Elly Wentworth, decided entirely by what is abundant in our gardens and fields at this very moment in time.
One course in The Refectory might see regenerative Shorthorn beef reared slowly in our own fields served with garden shallots and horseradish; the next, a malt mousse with kaffir lime leaves picked from the Greenhouse just before service. The land leads and the menus follow.
Join us for dinner
We save a handful of seats at our table for non-residents each evening, and they go quickly. Book yours and join us for dinner at Fowlescombe Farm.
£75 per person.
Additional seats may be available last minute. If availability for a particular date isn’t currently available online, please call or email us to be added to a waiting list.
Elly Wentworth
As Executive Chef at Fowlescombe Farm, Elly Wentworth leads the kitchen with a precise, produce-led approach to cooking and a deep respect for provenance. Under her gaze, every meal here is a true celebration of seasonality, and of the connection between land, people and plate.
Elly’s menus are ever-changing: guided by the wisdom of Head Gardener Shelley and Farm Manager Rosie, and shaped by what our fields and gardens are offering up at this very moment in time.