Former Conduit head chef Brendan Eades moves to Tillingham Winery
Brendan Eades has taken on the role of head chef at Tillingham Winery near Rye in Sussex.
The chef has spent the last year overseeing the Warehouse restaurant at London's Conduit Club in Covent Garden and he was previously at zero-waste restaurant Silo in east London.
Eades has made the move back to the area where he grew up to lead the kitchen at 70-acre Tillingham Winery, which gained a Michelin green star in February for its sustainability efforts. Tillingham is a natural and biodynamic winery, home to 40,000 vines which produce around 35,000 bottles of wine every year.
Since joining this month, Eades has created a four-course garden menu from produce grown on site, meat reared on Tillingham pastures; and fish caught daily at Rye Harbour.
The menu is priced at £45, with an accompanying wine flight available for a further £40. Dishes include focaccia, baby pickled beetroot and labneh; Dungeness crab, nasturtium and black radish; and custard tart and white chocolate.
As well as serving a lunch menu from Friday-Sunday in the restaurant, Tillingham also offer guests wood-fired sourdough pizzas in a converted Dutch Barn.
The estate also has 11 bedrooms, starting from £165 per night including breakfast, and two glamping tents. Wine tours of the winery and vineyard are also available.
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