Eastwell Manor: Perfectly positioned dining in the Garden of England
Surrounded by outstanding natural beauty, the enchanting Eastwell Manor makes use of its idyllic, typically English setting. This countryside manor is perfectly positioned in the heart of Kent and ideal for those looking for a change of pace from the hustle and bustle of modern life. The manor’s good looks are matched by a unique old-world charm; a charm that has spanned centuries. Eastwell Manor allows you to immerse yourself in a world where past and present intertwine in perfect harmony.
For nearly 45 years, Eastwell Manor has stood as a hotel and restaurant, catering to guests and visitors from near and far – often celebrating key moments in life. The property, originally built in the mid 16th century, has played host to countless events, from weddings and birthday celebrations for celebrities, to supercar launches, to sets of government negotiations that led to the end of apartheid.
Always central to the property’s raison d’etre has been dining, with the restaurant surrounded by scenic views and the calming atmosphere of the great Garden of England. This warm and cosy setting, with a roaring fireplace and panoramic garden views, also boasts an elegant lounge bar to complement the dining experience.
Since Champneys acquired the manor house nearly seven years ago, millions have been invested in redeveloping facilities (with more exciting projects in the pipeline) but above all, the manor restaurant received an ill-timed overhaul just before COVID hit. However, now with business patterns stabilised following a tumultuous few years, it is with excitement that we announce the appointment of Richard Barnes as head chef of Eastwell Manor’s restaurant.
Barnes joins the Eastwell team following his most recent role as head chef at the luxurious Berkeley Hotel in London’s Knightsbridge. Known for its vibrant seasonal dishes and multi-rosette winning all day-dining, it was here that he honed a careers’ worth of skill, accumulated from other London properties of note, including The Ned (3 Rosettes), and The Savoy – working with MasterChef winner Kim Woodward.
Barnes, working closely with executive chef David Terrell, is tasked with leading the restaurant through the next iteration in Eastwell’s long culinary history. We are also thrilled to shortly be launching a new á la carte menu fundamentally inspired by our passion for working with local suppliers.
We are proud to work with a variety of incredible local businesses. Our locally sourced fresh produce is at the heart of who we are and allows us to create dishes of classic origin with a distinctly Kentish twist. Our powerful alliances matter to us and range from succulent meat from Bodiam Meat Co, delicious cheeses from Walker Cheeses, to fresh fruit sourced from Clockhouse Fruits, and fine wines from Gusbourne, Westwell and Wayfarer. We are also proud to offer our in-house harvested honey with Eastwell Bees located within the gardens of the manor.
“We look forward to welcoming guests both old and new. For further details and updates, please visit www.champneys.com, or pop in and speak to a member of our friendly team.”