A Michelin star has recently landed at FIFTY TWO at Rudding Park, though the real story begins a few steps outside the kitchen.
The restaurant works closely with the estate’s Kitchen Garden where Head Gardener Emma Pugh and her team grow more than 500 edible plants using organic, no-dig methods. Herbs, vegetables and flowers are harvested daily, often shaping the dishes that appear on the menu that evening.
It gives the cooking a direct connection to the land around it, with ingredients travelling only a short distance before reaching the plate.
Many guests extend the evening with a stay on the estate, choosing between hotel rooms, lodges or cottages and unwinding later in the spa’s pool or Juniper Log Sauna.
Book a table and see how a garden can define a Michelin-starred kitchen.
