A tale of tartan and taste

"I grow these every year for the hotel, as they are among the hardiest of cabbages, thriving through the coldest winters, and provide a valuable harvest at a time when the garden is looking bare."

"Our team have a special foraging spot in Perthshire (top secret!) where we gather Chanterelles and other wild mushrooms. I prefer to keep things simple: sautéed gently in butter with garlic and herbs, allowing their natural flavours to shine."

“In the autumn and winter months, I like to revisit my roast duck, sea buckthorn, and beetroot dish, introducing a fresh seasonal twist each year, often through the specific beetroot variety we use.”

“Woven into the island’s history, it’s an integral part of Jersey’s heritage and dates back centuries, with recipes passed down through generations. And guess what? It doesn’t contain any butter at all!"

"Beef cheeks are part of my own childhood, and my absolute favourite comfort food."

Being the only restaurant in the country to serve the pure-bred Aylesbury Duck - a rare and historic breed, intrinsically linked with the heritage of Buckinghamshire. “These ducks are a standout ingredient, and one I consider essential in my kitchen.”

"Kalibos cabbages are grown especially for us by a local farmer, and arrive with us at the start of autumn. You’ll see them served as a vibrant side dish, finished with herb dressing, onions and chillies or throughout the season in our tasting menus.”

"There’s something deeply grounding about cooking with ingredients grown just steps from the kitchen. Our apples, walnuts, and honey aren’t just seasonal -they’re a reflection of this land, this moment. Every dish becomes a celebration of place."

"I have chosen to use it on my Seasonal Menu with Chocolate, Coffee and Ximenez, which showcases its nutty flavour, creamy texture and natural sweetness, transporting this unconventional ingredient into a dessert!"

“We preserve the plums throughout the year to be able to have it on the menu year on year. We may even be using the stones of the plum – everything is looked at as a possible product that we can use in one form or another.”

"In Autumn and Winter our dry aged Beinn Eighe Venison comes into its own, with velvety smoothness and deep flavour this locally sourced meat allows for plates featuring rich sauces and robust accompaniments."

“There’s something truly special about serving ingredients grown just steps from the kitchen—our plum chutney brings a touch of the garden to every plate.”

"I really do love this time of year as a chef to be able to go into the countryside of Monmouthshire and source this diverse ingredient and bring it back to the kitchen. This king of mushrooms has a wonderful meaty flavour and lends itself so well to a wide range of dishes."

“Working closely with our Head Gardener, Robert, we grow many varieties of beetroot in the gardens of Bodysgallen Hall, giving me inspiration to create nutritious dishes full of earthy flavour and vibrant colour.”

"Duck’s been on British tables since Elizabethan times, and for good reason. Whether it’s paired with something sweet, sharp or earthy, it always holds its own. It’s a bit of a classic, and I think there’s something special about giving it a modern twist while still honouring its heritage."

"In a time where sustainability matters more than ever, we honour the whole beast – not just the prime cuts, but the connective tissues, the marrow, the sinew, and the bones. Every part has purpose, and in this, we honour both the animal and the craft of cooking."

“We are so lucky to be able to grow our own figs right here on our 90-acre estate. They thrive in our grounds and bring a natural sweetness that captures the essence of the season as a beautiful ingredient to celebrate in our autumn and winter dishes.”

“In autumn, squash brings a natural sweetness that balances the clean flavour of scallops, a delicacy of the sea -it pairs well with this versatile seasonal ingredient”

"This dish to me is very special as it is a great example of showcasing a special ingredient grown at Gravetye, often a side-crop or an overlooked ingredient in other places, and presenting it at it’s fullest potential."

“I love using heritage breeds of meats, the flavour and texture is second to none. Small farm husbandry fits in with the ethos that’s been instilled into the kitchen.”

"Around Rutland these little apples are plentiful and usually go to waste which is a real shame,  possibly because people don’t know what to do with them apart from making jelly."

"Chocolate is enjoyed all year round but the perfect comfort food for those winter months."

"When creating our crispy garlic potatoes, they deliver that perfect balance - crispy exteriors with fluffy, creamy centres. There's something deeply satisfying about working with an ingredient that evokes real comfort."

"Heritage beetroot is earthy, sweet, and vibrant in colour. It adds depth, flavour, and visual appeal to any dish. Its heirloom varieties also support sustainability, and it pairs beautifully with this Welsh Pant ys Gwen goats cheese and garden herb pesto."

"Jerusalem artichokes grow in abundance in our kitchen garden over the winter and are a true heritage ingredient at the heart of our autumn and winter larder. They’re perfect for crafting seasonal dishes either on their own, or paired with fish or game.”

"We gently poach the blackberries in a vanilla and thyme stock syrup, which softens their sourness and adds an earthy note when paired with butter roast venison. That familiar burst of sweet blackberry flavour evokes memories of foraging and fruit crumbles at home."

"It’s a composition that feels like weaving a fine fabric—layers of flavours, textures, and colours coming together to present what we believe will be one of the most expressive lamb dishes of the season."

"Grouse is wonderful in so many ways. Truly delicious, as seasonal as you get and a joy to cook"