bolthole Heckfield Place
What makes Heckfield Place unique? Sustainability and seasonality are key. The hotel has its own biodynamic, organic farm and orchards that supply its restaurants, Marle and Hearth, with fruit, vegetables, herbs, honey and flowers. Saddleback pigs and chickens lead a happy life here, and a micro- dairy provides the house with milk, cream, yogurt and butter from Guernsey cows. Rooms are both luxurious and plastic-free. Public spaces wow with dramatic displays of preserved fruits and vegetables, and huge floral arrangements.
Overseen by culinary director Skye Gyngell (previously of Petersham Nurseries and now chef-patron at Spring at Somerset House in London), plates are elegantly simple, focussing on what’s good to eat right now. As well as the menu featured here, you’ll find dishes such as roast corn-fed chicken with lemon-thyme butter, braised lettuce and gravy on the Sunday lunch menu, and an afternoon tea with smoked salmon brioche buns and a classic victoria sponge with softly whipped cream. Imaginative breakfasts include bircher muesli and roasted rhubarb, bubble
