Chapel Down names three chefs shaping the Taste of England

Chapel Down has named Martin Carabott, Simon Hulstone and Ethan Pack as the three chefs who best reflect the Taste of England today.

The campaign, created by the Kent wine producer to celebrate modern English food and wine, asked what England tastes like in 2026.

According to the judging panel, the answer lies in estate-grown vegetables, hand-dived south coast scallops, British produce, global influences and English sparkling wine.

The three winning chefs are Martin Carabott, executive chef at Michelin-starred Gravetye Manor in West Sussex, Simon Hulstone, chef proprietor of Michelin-starred The Elephant in Torquay, and Ethan Pack, head chef at Three Sheets Soho.

Each chef was selected by a panel made up of restaurant critic David Ellis, broadcaster and restaurant critic Jimi Famurewa, wine journalist Libby Brodie, Jonathan Parker, managing director of food and beverage at Ascot Racecourse, and Josh Donaghay-Spire, head winemaker at Chapel Down.

The winners were announced at Chapel Down’s winery estate in Kent on Tuesday, June 9, 2026, where the producer also unveiled The Hythe, its new tasting room.

Chapel Down said the winning chefs collectively reflected regional producers, global influences and “a new generation of chefs who are creating food that feels both distinctly British and internationally relevant.”

Martin Carabott celebrates the Gravetye garden

Martin was recognised for a menu rooted in the landscape around Gravetye Manor, where the kitchen works closely with the estate’s historic gardens.

His menu included a garden salad made with 25 vegetables, herbs and edible flowers harvested from the estate, paired with Chapel Down Brut Reserve 2022. Other dishes included John Dory barbecued in laver, served with Chapel Down Grand Reserve 2019, and cheesecake paired with Chapel Down Rosé Reserve 2021.

Martin 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.”

David Ellis said: “This menu is not just a love letter to England, but even more precisely, to Carabott’s hometown.”

Simon Hulstone showcases Devon produce

Simon impressed the 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, showing how English sparkling wine can work alongside some of the country’s strongest regional ingredients.

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Simon 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.”

Libby Brodie said: “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 brings global influence to English produce

Ethan was recognised for a menu that reflected a more globally influenced vision of modern English cuisine.

His dishes included pork and 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.

Ethan 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.”

Josh Donaghay-Spire described the menu as “hugely original and really exciting,” adding: “There are pairings and ingredients that I've not come across before.”

Taste of England dinner series

As part of the 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.

Martin will host his dinner on Tuesday, July 7, 2026, followed by Ethan on Tuesday, August 4, 2026, and Simon on Tuesday, September 15, 2026.

Tickets are priced at £75 per person, with each menu paired with Chapel Down sparkling wines.

Selected dishes from the winning menus will also be served at Ascot Racecourse’s King George Weekend on Friday, July 24 and Saturday, July 25, 2026.

All three chefs will then appear at the Ascot Big Food & Wine Festival on Friday, September 4 and Saturday, September 5, 2026, where they will host live cooking demonstrations.

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.”