The Dining Room is centred around a spectacular spiral staircase which encloses the bread oven. Delegates can dine downstairs, where they can see their lunch cooked in the gleaming open kitchen, or in the Upper Dining Room which offers superb views across the countryside.
Doors open onto the tree-lined courtyard or the Physic Garden, perfect for alfresco dining or refreshment. The licensed organic bar offers a selection of fruity red wines, crisp white wines, bottled ales, lagers and beers and a range of refreshing soft drinks. All the food we serve is directly linked to what’s growing on our own farm and gardens. Our menus reflect the changing seasons and we always use organic, natural, wholesome ingredients, avoiding pre-prepared goods.
(Head Chef, Suzi Wintle)
We freshly grind our wheat into flour for making the breads and cakes served in the Dining Room. The flour mill is in the centre's shop, where honey, oil, chutneys and preserves, as well as a range of books and gifts, are available for browsing and purchase by conference centre delegates.
Our own mineral water, drawn from the chalk 300 feet below our fields, is served at Sheepdrove.
Our red wine is from Le Domaine des Savarines, a small biodynamic vineyard in South West France owned by Peter and Juliet Kindersley’s daughter Rosie and her French husband and chef Eric Treuillé.