Heckfield Place: Two Things we love, besides the Bothy Spa and the magnificent art collection. Save the date: October 22, 2026 – The Shared Table is a seasonal guest chef dinner series celebrating field-to-fork dining. Evenings feature communal tables, menus sourced from their biodynamic Home Farm, and collaborations with renowned culinary figures like Skye Gyngell’s network with Thomasina Miers. Past dinners have featured prominent names like Sarah Johnson, Lloyd Morse, Margot Henderson, and Ballymaloe’s Darina Allen.
The Scene: Relaxed, generous communal dinners highlighting seasonal harvests, foraging, and sustainable, produce-led cooking. Typically includes a welcome drink, canapés, and a seasonal multi-course menu created with guest chefs.
October 22, guest chef, Thomasina Miers, founder of Wahaca and a long-time advocate for sustainable food systems, joins Heckfield Place in on property Hearth for an autumn Shared Table. Earlier in her career she worked at Petersham Nurseries under Skye Gyngell, an experience she has often spoken about as a formative moment in her cooking. From Skye she discovered a deep respect for beautiful ingredients and the confidence to let their natural character shine on the plate.
Reservations are now open to resident guests. To combine this dinner with a stay at Heckfield Place, please let us help you reserve a room! Reservations open to outside guests from September 24, 2026.
My last stay included the inaugural evening of Sunday Supper – a weekly gathering for guests, with an abundance of seasonal offerings – it was such a treat to wander back and forth from the overladen bar, ask about ingredients and recipes with the chefs and snack on little bites of so many delicious delicacies! Designed for lingering, easy to do as you savor multiple nibbles at your own pace!
The experience is intentionally unfussy with dishes set out along the pass, warm light, and the soft murmur of a Sunday evening. The Sunday Supper Table reflects the ethos instilled at Heckfield Place: food that is always seasonal, always thoughtful, and made to nourish in every sense.
Resident guests are invited to help themselves to an abundant spread of salads layered with brightness and texture, slow-cooked roasts and braises from the hearth, wood-fired vegetables dressed with garden-infused oils, freshly baked breads, broths, and grains. To finish, quietly indulgent desserts celebrate orchard fruit, fragrant creams, and just-sweetened tarts, alongside infusions from the garden. I gazed but didn’t nibble on the desserts, although they looked scrumptious!
Travel Mantra – always add on a few days at Heckfield Place after rambling about London!
Highly Recommend for a multitude of reasons!
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