Each day, guided by the biodynamic calendar, the on-site farmers and gardeners are busy all year round, sowing seeds, planting fresh vegetables and fruits, rearing local animals, as well as harvesting honey and flowers by hand. We spent a good few hours wandering around the gardens and woodlands - enjoying the 25 degree British weather - whilst tasting herbs, strawberries, broad beans, peas and courgettes under the guidance of head gardener David.
At Heckfield Place, the food programme is overseen by talented chef Skye Gyngell - championing the very best tasting seasonal ingredients, which are locally sourced and responsibly grown. She is also known for no-fuss approach to cooking at her award winning restaurant Spring, at Somerset House - with a focus on minimal waste and zero use of plastics.
Our meal started with beautiful hand made pasta, made with eggs from the farm, filled with cheese made on site and beautiful tomatoes freshly picked from the garden. Bread and butter is also made on site. Seasonal vegetables, meats and seafood are grilled over fire, and desserts included a perfectly set panna cotta made with cream from the farm’s dairy cows and fresh strawberries and elderflowers picked the same morning. A fragrant apricot and almond tart with creme fraiche is devoured within seconds.