Iford Manor Kitchen

Situated in a picturesque hidden valley on a 1,000-acre farming estate adjacent to Grade I-listed gardens, Iford Manor Kitchen provides exceptional farm-to-fork dining in beautiful surroundings.

The restaurant is managed by the estate’s owner, William Cartwright-Hignett, lending a personal touch to the friendly service. The focus is on fresh, seasonal ingredients – many reared, grown or foraged on the estate – which executive chef Matthew Briddon and team use to craft imaginative dishes using traditional techniques.

As the seasons change, so do the menus: expect estate-raised, grass-fed meat dishes such as lamb served as a wellington with wild mushroom and truffle sauce in winter or pickled berry salad, dehydrated cabbage and baked goat’s curd in summer. Pickling and preserving further extend the seasons.

Matthew is also a master charcutier and fire-cooking expert, and prepares meats in a Bertha wood oven. On Sunday lunchtimes from October to March, joints of meat are cooked specifically for the table, then carved and served by a chef for added theatre (while also reducing food waste).

Although predominantly a lunchtime restaurant, the Kitchen’s regular Friday supper club (with optional wine flight) is a fabulous choice for evening dining.

Trencherman’s tip

Book your place at various hands-on workshops (think sourdough, fermentation and sauces) with chef Matthew.