Food
At Keythorpe Hall we present an exciting and delicious food journey that is both modern and sustainable, but above all, fully bespoke. All dishes are hyper-seasonal and showcase the produce from the walled garden and the best from our local farms. We also use forgotten methods of preserving ingredients to use in the leaner months of the year.
In the kitchen we have culinary star Bent Varming. Bent trained at the internationally renowned Copenhagen Hospitality College before spending most of his career in London, beginning at Sketch (3*) before working at St.John(1*), the forerunner of nose to tail eating, and then moving to highly acclaimed Lyle’s (1*) where he was senior sous chef. He then went to develop and perfect his baking at the award winning Dusty Knuckle Bakery – one of the best in London.
Bent grew up in the Danish countryside, later moving to Copenhagen to study. His father is Danish and mother is from the Faroe Islands where he was born. There is a Nordic approach to his cooking which celebrates purity, simplicity and freshness. Ingredients are left to shine which is really evident in his food philosophy.
Your carefully curated menu starts the moment you set foot into the door. There will be elegant family meals and refined feasts, featuring fruit and vegetables picked from our walled garden, wild herbs and plants sustainably foraged from our woodlands, and meat, dairy and fish sourced from surrounding farms and artisan producers. We celebrate ingredients in their prime.
Drink
With good food goes good wine. We have teamed up with award winning sommelier and author of ‘Which Wine When’ Bert Blaize.
Bert honed his skills at La Belle Epoque in Manchester and Le Manoir aux Quat Saisons, before taking the reins at the Clove Club in Shoreditch, East London, and more recently opening an award winning fine food & wine shop in North London.
Bert will be your wine concierge - available to create a personalised wine and drinks experiences to match the menus and the occasion at Keythorpe Hall.
