Since joining Loyton Lodge in August 2017, chef Adam Fanson has quickly made the Kitchen at Loyton his own. The Kitchen provides guests with bespoke menus worked from exceptional ingredients from their own farm, walled kitchen garden and the local area. Seasonality is uppermost and Adam takes direct inspiration from what is available – wild garlic when it arrives along the streams will be incorporated into the menu along with game – the most sustainable product of the estate. Everything gets used including hedgerow berries in puddings and liqueurs.