The renovation was part-sponsored by Farrow and Ball but it’s the delicious menu created using ingredients from the grounds that reveals this largely self-sufficient B&B’s true colours
Imagine Gordon Ramsay presiding over the kitchen in the evening then getting up early next morning to muck out the pigs and weed the vegetable beds. Never mind Ramsay, it’s an implausible scenario for any head chef but things are done differently at Abbot’s Court, a seven-bedroom country house in Dorset.
For a start, the restaurant has two head chefs, Mike Parry and Alex Naik, a rare example of a job-share in the notoriously ego-driven world of high-end cooking. And that’s it: no sous chef, no pastry chef. Mike and Alex do everything. This includes foraging in the surrounding woodland, growing produce in the walled kitchen garden and helping with the chickens and pigs (which are destined for charcuterie).