Heading up the kitchen will be Kevin Tickle, former chef and head forager at L’Enclume for nearly eight years. Kevin’s menu will change daily according to produce available within the abundant 46 acres of forageable grounds and the Victorian kitchen garden, with no less than 120 raised beds.
Furnishings and artwork will be sourced locally complimenting Forest Side’s landscaped and wooded private gardens. Dinner, bed and breakfast will be priced from £275 based on two people sharing and from. Further details to be announced soon.