This Summer, Guy Ritchie will reopen the gates of his Wiltshire estate for a luxury getaway like no other. Following the success of the inaugural WildKitchen summer series, Ashcombe Estate and Carousel have teamed up once again to offer a unique English countryside experience to just sixteen guests at a time. Running from May to September, the series will feature another star-studded line-up of guest chefs working their magic in the legendary director’s lakeside WildKitchen.
The new format for 2025 will see guests booked in for the full Ashcombe experience, a luxury weekend of feasting, dining, and outdoor pursuits, with a two-night stay in one of the estate’s eight bedrooms. Two suites have been added to the six existing farmhouse en-suite doubles, each furnished by interior designer Edward Hurst in the style of a 19th-century New England shooting lodge.
The new rooms offer spectacular views of Cranbourne Chase, a designated Outstanding Natural Beauty and International Dark Sky Reserve area.
At the heart of the weekend will be the intimate guest chef feast held at the WildKitchen, Guy Ritchie’s copper and canvas paean to live fire cooking.
Launching the series are culinary heavyweights Alex Nietosvuori (Hjem, Northumberland), Charlie Tayler (Aulis, London), Debora Fadul (Diaca, Guatemala City), Masaki Sugisaki (Dinings SW3, London), and Andy Beynon (Behind, London). They will each offer a one-off tasting menu cooked exclusively over fire on the interactive chef’s table and served lakeside while the sun sets over the estate.
As night falls and the embers die, guests will be driven back to the farmhouse for a nightcap. The WildKitchen itself may be recognised from its cameo in Netflix’s The Gentlemen; the alfresco set-up is built with meticulous temperature controls for chefs to expertly elevate the art of barbecuing to the next level.
Over their weekend escape, guests will have plentiful opportunities to make the most of the estate and the local area. Alongside a bespoke Iglucraft sauna, wild swimming, yoga and treatment rooms for those looking to take things easy, more energetic guests can enjoy a long walk and a picnic on the grounds.
The Carousel team will also offer culinary workshops to guests throughout the summer, from pickling masterclasses to wine tastings. A seasonal bar menu from Carousel’s kitchen team will be available to order throughout the weekend from the estate’s taproom, alongside a wide selection of fine wines, local beers, and imaginative cocktails. The menu will include Kimchi toasties and Wood-fired flatbreads with lardo and fennel pollen.
Guy said, “I continue to be drawn to cooking over fire. I find the experience unpredictable, fire is precocious by its nature, it keeps you guessing. I’ve enjoyed seeing how the different guest chefs make it work for them, how they figure things out as they go along embracing the challenge when deprived of the gadgets and technology found in a modern kitchen. I’m looking forward to welcoming a whole new crop to the WildKitchen next year”.
Opening Line-up
- Debora Fadul | Diaca | 3rd May
- Alex Nietosvuori | Hjem | 10th May & 14th June
- Ana Ortiz | Firemade | 17th May
- Masaki Sugisaki | Dinings SW3 | 24th May
- Andy Beynon | Behind | 31st May
- Nathan Davies | SY23| 7th June
- Yiannis Mexis | ASH | 21st June & 19th July
- Tomás Gormley | Skua | 28th June
- Charlie Tayler | Aulis | 5th July
Bookings can be made via the website: https://carousel-london.com. En-suite double rooms are available from £350 per night (for a minimum two-night stay), with breakfast included and brunch served on Sunday.
The guest chef experience can be booked for an additional £175 per person (set menu only).
You must be logged in to post a comment.