Former Bonhams chef Tom Kemble has relaunched Chalk restaurant on the Wiston Estate winery, north of Worthing in West Sussex.
Tom worked at Faviken in Sweden and Hedone in London before making his name as chef at Bonham’s auction house in New Bond Street in 2015. He progressed to The Pass at South Lodge hotel in Horsham, burnishing his reputation further.
Chalk is housed in a renovated 18th-century threshing barn with interiors by Kirsty Goring, whose mother-in-law Pip, who grew up in South Africa, introduced wine production to the estate in 2006.
Wiston provides much of the venison, beef, lamb and pheasant that appears on the menu, alongside vegetables, fruit and herbs from its walled garden, along with its wines. The restaurant’s sustainable theme extends to the repurposing of old wine barrels to smoke salt used in the kitchen, and of course the use of kitchen waste as compost.