Being the eighth UK Soho House, which includes the farm’s existing 18 th century buildings, a seven- bedroom farmhouse, a four-bedroom cottage and 40 wooden guest cabins that are built along the banks of three lakes. Nick Jones asked me to consult and oversee the Farmhouse food pre and post launch. I developed all of the kitchens across the project, which includes the main barn, the deli, the shack, the cook school, then the smoke house and charcuterie kitchens. We made our own honey from our own bee hives and I brought on an amazing Head gardener Anna Greenland who previously worked at the manoir aux quarte saisons with Raymond Blanc. The menus featured ingredients that are locally sourced or grown onsite. Anna’s vegetable garden was the best I had ever seen in such a long time, with amazing seasonal grown produce grow all year round, being very practical and not just ornamental, it provided the perfect foundation for the farm to table concept. I worked on the Soho Farmhouse for two years to make sure that the operation was up and running to its maximum potential. Soho Farmhouse was set across 100 acres of rolling countryside, just a 90-minute drive away from London.
I was over the moon to learn during my most recent visit to the EDITION hotel, Abu Dhabi, that the OAK ROOM cleaned up at