A food and drink immersion at one of England’s most quietly magical country houses, this four-day retreat unfolds around the kitchens of Heckfield Place and the biodynamic Home Farm that feeds them. Under the direction of celebrated chef Skye Gyngell, the restaurants, bars and cellar transform the harvest of 438 Hampshire acres into something singular, while private tastings, hands-on workshops and a table or two beyond the gates complete the journey. It is a stay for those who believe the finest travel begins at the table. 

ITINERARY

• DAY 1 | Arrival & Dinner at Marle
• DAY 2 | Home Farm & an Evening Beyond the Gates
• DAY 3 | Cellar, Craft & the Sunday Supper Table
• DAY 4 | A Farewell to the Estate

DAY ONE: ARRIVAL & DINNER AT MARLE

You arrive into the calm of Heckfield Place, a Georgian house cradled by woodland, walled gardens and lakes, and settle into your room before the gentle afternoon ritual of tea and freshly baked cake in the Drawing Room. As the light fades, the intimate Moon Bar comes to life for an aperitif of cocktails and infusions built on just-picked ingredients. Dinner is at Marle, where Skye Gyngell’s pared-back cooking brings the garden to the plate with quiet precision, each dish shaped by the season. 

DAY TWO: HOME FARM & AN EVENING BEYOND THE GATES

The morning begins with a private tour of Home Farm, where the biodynamic Market Garden, the dairy and its Guernsey herd reveal the regenerative philosophy behind everything the kitchens serve. The afternoon is yours for a hamper carried out to the lake or a leisurely wander through the walled gardens. In the evening, venture beyond the gates to one of the great tables within reach, the three-Michelin-starred Waterside Inn at Bray for exquisite French cuisine, or Heston Blumenthal’s Hind’s Head for inventive British cooking, before a nightcap on your return. 

DAY THREE: CELLAR, CRAFT & THE SUNDAY SUPPER TABLE

A slow morning gives way to the pleasures of the cellar: a tutored tasting with the Senior Sommelier through a rare and characterful selection of wines, or a masterclass in cocktails built on botanicals foraged across the grounds. The afternoon is spent in the hands of the estate’s makers, perhaps the slow craft of preserving, breadmaking in the wood-fired ovens of Hearth, or a tasting of cheeses crafted nearby from Heckfield’s own Guernsey milk. As the weekend draws to a close, gather for the Sunday Supper Table, the house’s weekly gathering for resident guests: an abundant, seasonal spread laid out to be shared, from garden salads and slow braises to wood-fired vegetables, fresh breads and indulgent desserts. Unhurried and convivial, it is the most fitting close to a stay devoted to the pleasures of the table. 

DAY FOUR: A FAREWELL TO THE ESTATE

A final slow morning on the grounds, with time for a last walk through the walled gardens before a leisurely breakfast. Should your departure fall on a first or third Saturday of the month, the Home Farm produce sale offers house-made preserves, dairy and seasonal harvest to carry home. You then depart for London, just an hour away, with the rhythms of the estate lingering long after. 
Please note: many of Heckfield’s culinary experiences and workshops are seasonal, and availability varies throughout the year.

ACCOMMODATION

Heckfield Place

A Georgian family home reborn as one of England’s most celebrated country-house hotels, set within 438 acres of woodland, lakes and walled gardens an hour from London. The kitchens of Skye Gyngell, the biodynamic Home Farm, the Bothy by Wildsmith spa and a hidden underground Screening Room make it a world entirely its own. Rooms range from intimate Friends Rooms to grand Signature Rooms and private Cottages, each dressed with understated elegance.