Iford Manor Kitchen

Iford Manor Kitchen occupies an enviable spot on the 1,000-acre Iford Estate, where a productive farm, ancient woodland and Grade I-listed gardens mould both the landscape and the menu. Managed by estate owner William Cartwright-Hignett, it offers a dining experience that feels closely connected to its verdant surroundings.

Executive chef Matthew Briddon works with ingredients reared, grown and foraged on the estate, alongside carefully selected local produce. Traditional techniques such as curing, pickling and preserving sit comfortably alongside fire cooking – meats are roasted in the restaurant’s wood-fired Bertha oven.

Matthew’s expertise as a charcutier is reflected in the house-cured salumi, while seasonal dishes such as Wye Valley asparagus with goat’s curd, wild garlic pesto and candied hazelnuts, and grilled Iford Estate lamb with stuffed courgette, mint salsa and caponata, celebrate the ever-changing landscape.

Although best known for lunch, the Kitchen also hosts popular Friday supper clubs and afternoon teas on the terrace, both served amid one of the UK’s most beautiful garden locations.