Our menus are shaped by the seasons.
Kitchen
Castle Farm is first and foremost a working kitchen.
From Tuesday to Sunday, my team and I cook and welcome people throughout the week. Some visit for breakfast or coffee. Others for a long lunch, a Sunday Roast or one of our Supper Clubs.
Our menus are shaped by the seasons, the garden and whatever captures our curiosity at the time. Some days that means Scandinavian simplicity. Other times it's the generosity of Italian cooking or the bold flavours of Malaysia and South India. We simply cook the food we find most interesting to explore.
Breakfast, Lunch & Coffee
From Tuesday to Friday, our kitchen is open from morning through to the afternoon.
Whether you're joining us for breakfast, coffee, lunch, homemade cakes or simply taking a break, you'll find seasonal food, freshly baked goods and a relaxed atmosphere overlooking the garden.
Supper Clubs
Our Supper Clubs give us the freedom to explore.
Around once a month, we create an evening built around a single idea, ingredient, cuisine, season or curiosity. It is where we challenge ourselves creatively, experiment with new ideas and cook without many of the boundaries of everyday service.
Some evenings are deeply rooted in tradition. Others borrow inspiration from places, people and ingredients that have captured our imagination. No two Supper Clubs are ever the same.
They simply reflect what excites us most at that particular moment.
Sunday Roast
Sunday has become something of a tradition at Castle Farm.
Every week, we prepare our much-loved Sunday Roast with the same care, seasonality and generous hospitality that guide everything we do. Served family style, everything is placed in the middle of the table to be shared. It's how we enjoy eating ourselves, and how we think Sunday lunch should be.
For many of our guests, it has become a weekly ritual.
Malaysian & South Indian Cooking
The flavours of Malaysia and South India have shaped me as a chef and continue to shape much of the food we cook today.
You'll find them throughout our kitchen — from relaxed weekday lunches and Curry Nights to seasonal menus and special events.
Rather than recreating tradition, we continue to explore how these flavours evolve through local ingredients, the seasons and years of cooking.
Takeaway
A little Castle Farm cooking, enjoyed at home.
From our Friday Night Curries to our Sunday Roast, we're bringing some of our favourite dishes from the kitchen to your own table.
Freshly prepared, full of flavour and ready to take home and share.