Historic, Innovative and Local: Stepping into the kitchen with Benjamin Mabley, Hartwell House

Leading us through an unforgettable culinary adventure is Sous Chef, Benjamin Mabley. From discussions on his success at the Young Chef, Young Waiter Competition to learning how Hartwell House showcases local produce, discover how Benjamin crafts innovative and flavoursome dishes that reflect the hotel's quintessentially English nature.

Dining at Hartwell House is unique. It’s dining in a fine traditional country house setting. From the warm welcome at the front door, having canapés and a cocktail in one of the many stylish drawing rooms, being shown through to the dining room with our resident pianist playing really does sets the scene. You can immerse yourself with the experience and revel in the history that is so greatly preserved throughout the house.

Sourcing produce locally is important to us. Using local produce allows us to create flavourful dishes that showcase the unique characteristics of the region.

An example of produce we have sourced locally which is featured on our menus is our duck dish. The breed of duck is the authentic Aylesbury Duck, and what makes it even more special is there is only one remaining producer of the Aylesbury Duck left. The farm itself is 25 minutes away from Hartwell House, near Chesham. The quality is outstanding and it truly is my favourite breed of duck to cook with, we are fortunate to be one of the only places in the country that has Aylesbury Duck on the menu.

Where possible, the majority of our produce is sourced from the grounds of Hartwell. The hotel has 90 acres of gardens and parkland, we use many of the estate grown vegetables and herbs curated by our gardeners. The Hartwell Bees pollinate from our wild flower meadows which gives a beautiful floral flavour in the honey, this lets us develop the most beautiful desserts, and guests can enjoy a drizzle on top of yoghurt at breakfast.

If I was choosing, I would order the scallops as a first course, for their fresh and delicate, melt-in-your-mouth texture, perfectly complemented by the rich teriyaki pork and the refreshing burst of the scallop and apple foam. The Aylesbury duck is irresistible as a main course, its tender meat enhanced by the sweet and tangy glaze of ginger and orange, and the unique pairing of duck sausage adds a hearty depth to the dish. Finishing with the apricot mousse offering a light yet luxurious end to the meal, where the vibrant apricot and brandy jam balances beautifully with the creamy pistachio ice cream.