The winning chefs from Chapel Down's Taste of England competition will showcase their menus at Chapel Down Winery, Ascot's King George Race Weekend and the Ascot Big Food & Wine Festival.
What does England taste like in 2026? According to a panel of some of the country's leading food and wine experts, assembled by Chapel Down, it tastes like vegetables harvested from an English estate garden, hand-dived scallops landed on the south coast and British produce reimagined through global flavours and techniques; all perfectly complementing English sparkling wine from Kent.
Today, Chapel Down, England's leading wine producer, has revealed the three chefs whose food reflects modern English cuisine as part of its ‘Taste of England’ campaign, a nationwide search to celebrate the people who are informing how the country dines and drinks today. The Taste of England campaign is an extension of Chapel Down’s existing commitment to championing English gastronomy.
The winners:
· Martin Carabott, Executive Chef at Gravetye Manor
· Simon Hulstone, Chef Proprietor at The Elephant, Torquay
· Ethan Pack, Head Chef at Three Sheets Soho
Each chosen by an expert panel comprising of David Ellis, Restaurant Critic; Jimi Famurewa, Broadcaster and Restaurant Critic; Libby Brodie, Wine Journalist; Jonathan Parker, Managing Director of Food & Beverage at Ascot Racecourse; and Josh Donaghay-Spire, Head Winemaker at Chapel Down.
The winners of Taste of England collectively reflect the county’s support of regional producers, global influences and a new generation of chefs who are creating food that feels both distinctly British and internationally relevant. While each chef brought a distinct perspective, all shared a commitment to showcasing the quality, creativity and diversity of British food, and confirmed that England’s evolving tastes pair perfectly with Chapel Down sparkling wines.
The winners were announced during a celebratory evening at the Chapel Down winery estate in Kent on 9th June, where the winery also unveiled The Hythe, its new state-of-the-art tasting room.
Martin Carabott, Executive Chef at Gravetye Manor
Carabott was recognised for a menu deeply inspired by the landscape and local producers. At its heart was a Garden Salad showcasing 25 vegetables, herbs and edible flowers harvested from his own estate paired with Chapel Down Brut Reserve 2022, alongside John Dory barbecued in laver paired with Chapel Down Grand Reserve 2019 and a Cheesecake served with Chapel Down Rosé Reserve 2021.
Describing the inspiration behind the menu, Carabott said: "My cooking is rooted in seasonality, provenance and the landscape around us. By working closely with ingredients grown on our estate, I aim to create dishes that are distinctly English, ingredient-led and refined through modern technique. "
Judge, David Ellis, commented: “This menu is not just a love letter to England, but even more precisely, to Carabott’s hometown."
Simon Hulstone, Chef Proprietor, The Elephant, Torquay
Hulstone impressed judges with a menu celebrating the produce of Britain's coastline and countryside. Highlights included hand-dived Brixham scallops paired with Chapel Down Brut, and Exmoor lamb paired with Chapel Down Grand Reserve 2019, demonstrating the versatility of English sparkling wine alongside some of the country's finest regional ingredients.
Hulstone said: “I wanted to create a menu that showcases some of the outstanding ingredients being produced across the country, paired with English sparkling wines that bring something unexpected to the dining experience, such as Exmoor lamb rump served with a vintage English sparkling wine."
Judge, Libby Brodie, commented: “There is a delightful blend of nostalgia alongside some innovative original ideas. It is a menu that excites as much as it comforts.”
Ethan Pack, Head Chef at Three Sheets Soho
Pack was recognised for a menu that reflected a more globally influenced vision of modern English cuisine. Combining British ingredients with contemporary techniques and unexpected flavour pairings, dishes included Pork & Oyster with sauerkraut, oyster cream and strawberry ketchup paired with Chapel Down Grand Reserve 2019, alongside a Basque-style burnt cheesecake made with Neal's Yard goat's curd and Kent strawberries paired with Chapel Down Rosé Reserve 2021.
Pack said: “To me, modern English cuisine is about celebrating the outstanding produce available across the British Isles while remaining open to inspiration from around the world. That's what this menu set out to achieve."
Judge and Head Winemaker, Josh Donaghay-Spire, praised the menu as: "Hugely original and really exciting. There are pairings and ingredients that I've not come across before."
As part of their prize, each chef will host a one-night-only Taste of England dinner at The Swan at Chapel Down, the winery's two AA Rosette restaurant. Guests will have the opportunity to experience the chefs' full winning menus, paired with Chapel Down sparkling wines and served in the heart of the Garden of England.
The Taste of England dinner dates are:
• 7th July: Taste of England by Martin Carabott [Book here]
• 4th August: Taste of England by Ethan Pack [Book here]
• 15th September: Taste of England by Simon Hulstone [Book here]
Tickets are priced at £75.00 per person and are available to book now via the links above.
The winners will also play a prominent role in Chapel Down's wider summer gastronomy programme. Dishes from the winning menus will feature in Hospitality at Ascot's prestigious King George Weekend on 24th and 25th July, while all three chefs will appear at the Ascot Big Food & Wine Festival on 4th and 5th September, hosting live cooking demonstrations and showcasing their culinary philosophies to thousands of visitors.
To further extend the reach of the campaign, Chapel Down has created a collection of recipe cards featuring all nine winning dishes, each paired with a recommended Chapel Down wine. The recipes will be available online and at the Chapel Down winery estate, allowing consumers to recreate the dishes at home.
Susie Goldsmith, Head of PR, Sponsorships and Events at Chapel Down, said: "Taste of England was created to celebrate the very best of English food and wine. The winning chefs each presented a unique vision of modern English cuisine, united by outstanding produce, creativity and thoughtful pairings with Chapel Down wines. We are proud to provide a platform for this talent and to champion the people helping shape England's evolving food culture."
Taste of England forms part of Chapel Down's wider commitment to championing modern English gastronomy. Served in some of the UK's finest restaurants, hotels and hospitality venues, Chapel Down continues to work alongside leading chefs, restaurateurs and food producers to showcase the very best of England's food and wine culture.
