Sensational Summer Culinary Experiences

June 2, 2023 by Perrie Hartz

Hidden Doorways is excited to usher in a new season of culinary events and experiences at our gorgeous properties worldwide. Enjoy a luxurious epicurean summer holiday and come see what these properties have been cooking up in the kitchen!

Heckfield Place | Hampshire, England

A peaceful escape in the middle of the bucolic English countryside, Heckfield Place is the perfect choice for a leisurely summer holiday, and their incredible farm-to-table restaurant Hearth is sure to please even the most well-heeled travelers. An intimate and relaxed dining space, the restaurant also offers an outdoor courtyard for alfresco dining. Hearth was once the estate stables, and the sympathetic conversion retains all the of the warmth, textures, and character of the original building. Centered on an open fire, the cooking at Hearth is simple, fresh, and heartfelt, using classic methods and focusing on the very best local produce. Directed by Skye Gyngell, the menu evolves constantly, reflecting the availability of produce from the estate, so there is always something new and exciting to try each season.

Farm Supper:

On August 12, Heckfield Place is excited to be hosting the first Farm Supper at Heckfield Home Farm. Sitting at a communal table gorgeously decorated with fresh flowers, guests will feast on a sharing menu made with the freshest and very best summer ingredients in the heart of the biodynamic Market Garden. The menu will be paired with wines from Heckfield’s favorite vineyards.

Ellerman House | Cape Town, South Africa

A proud member of Relais & Chateaux, Ellerman House’s dining experience is drawing  international travelers to Cape Town inspired by international fare and South African dishes. Celebrating World’s Ocean Day on June 8th, Head Chef Kieran Whyte and Culinary Director, Chef Peter Tempelhoff teamed up to create a sustainable-seafood dish (where guests can take home a recipe) in response to the United Nations theme “Planet Ocean, Tides are Changing,” a Relais & Chateaux partnership with Ethic Ocean. “SEAsonality” is a campaign and call to protect marine species that are weakened by overfishing and whose reproduction is threatened by climate change.

On June 18th, Head Chef Whyte and Culinary Director Chef Tempelhoff are teaming whipping up something special in the kitchen to celebrate Sustainable Gastronomy Day. At Ellerman House, their dishes are created upon the pillars of radical reduction of food waste, conscientious sourcing and procurement, while focusing on seasonal ingredients to create a South African-inspired menu that honors their culinary history and diverse culture.

The Norman | Tel Aviv, Israel

Nestled in a picturesque city square in Tel Aviv, The Norman is excited to announce the reopening of Dinings Japanese restaurant, located on the gorgeous roof terrace. After a stunning refurbishment, Dinings will also offer a new menu devised by Executive chef Masaki Sugasaki. Guests will enjoy dinner in a relaxed and elegant atmosphere, with seats at the chef’s bar, at inside tables, or on Dining’s infamous roof that overlooks Tel Aviv, with the Mediterranean sea visible in the distance. 

As the summer starts, guests should be sure to visit the rooftop infinity pool when it re-opens for the season. Lounging on the most comfortable chaises you can dream of, you’ll overlook a stunning cityscape and enjoy a pool menu equally as dreamy, with dishes from Alena kitchen, ice cold juices, and cocktails.

Pereh | Golan Heights, Israel

Pereh tucked away in Israel’s Golan Heights offers guests a summer culinary experience centered around seasonal and fresh local ingredients. The fertile soil of the surrounding Golan Heights is exceptional and unique in the Israeli landscape, where the fresh mountain air and abundance of water stream, as well as the changing seasons, produces vegetables and fruits of perfect quality. This region is the pinnacle of Israeli agriculture and farming, and represents progressive breeders who strive for excellence, specialization, and sustainable interaction with nature. Many farms offer artisanal cheeses, beef and sheep grown in open pastures, typical Syrian olive groves, local herbs, and of course vines and wineries with an international reputation. Chef Roee Dori showcases this abundance and immense diversity using both contemporary and traditional techniques to offer guests an authentic local dining experience.

Andronis Arcadia | Santorini, Greece

Guests traveling to Santorini this summer are in for a treat! Andronis Arcadia is excited to announce the opening of the first ever Beefbar in the Greek Isles. Through its glamorous architectural lines & bold food menu, the new restaurant is sure to become an experience in and of itself, overlooking the crystal waters of Aegean. A concept born in Monte-Carlo, Beefbar was exceptionally created by Riccardo Giraudi. For this new location, Interior Designer & Master craftsman Cédric Capron demonstrates a smart & sexy artistic direction inspired by current trends in fashion and art. Chef George Kyrtsallidis—a native Greek—has resided and worked both in Belgium and Denmark and credits his culinary range to the great teachers who have welcomed him into their kitchens throughout his journeys, and the diverse techniques he has tried and mastered.

Andronis Gastronomy Festival:

This summer, Andronis welcomes internationally acclaimed chefs and rising culinary stars back for their yearly Gastronomy Festival. Guests can look forward to experiencing a spectacular sensorial journey through diverse cuisines and cultures, and embrace the latest gastronomic trends and techniques accompanied by some of the finest local and international wines. Enjoy menus prepared by the world’s best in the stunning settings of Andronis’ top restaurants: Lycabettus, Lauda, and Throubi.

Kālesma Mykonos | Greece

Situated on the Greek isle of Mykonos, Kālesma boasts is a gorgeous Mediterranean resort that offers a number of superb dining options, where Executive Chef Costas Tsingas masterfully combine the pure, authentic flavors of Greek cuisine with the vibrant, cosmopolitan air of Mykonos. At Pere Ubu, guests are invited to soak in the relaxed Mykonian atmosphere and enjoy the contemporary vibe with the in-house DJ, where The Pool Bar and the truly special Aloni Sunset Lounge boast awe-inspiring sea views. For those looking for a more exclusive dining option, Kālesma’s private culinary experiences ensure that chefs are available to cater any meal in in the privacy of your room or on the terrace overlooking the drop-dead-gorgeous Grecian landscape.

Lesante Cape | Zakynthos, Greece

Escape to a modern island oasis in the Greek Isles for some incredibly fresh traditional cuisine at Lesante Cape, located in historic Akrotiri village on the Ionian island of Zakynthos. This gorgeous property offers peace, tranquility, and jaw-dropping Mediterranean views, along with superb restaurants. The awarded Fiore Fine Dining is a gateway into the regal past and contemporary face of Zakynthos. Here guests will enjoy high-end cuisine in a chic locale framed by panoramic views of the surrounding seascape, where internationally renowned classics meet local produce and refined techniques, creating a singularly unique experience of refined gastronomy. The all-day dining option Novita All Day Restaurant & Bar is a love letter to Ionian gastronomic tradition, serving provincial dishes, locally sourced farm products and freshly-caught seafood. Novita is an emblematic Mediterranean dining experience in a serene al fresco ambience, framed by the gentle ebb and flow of the Lesante Cape pool.

The Brando | Tetiaroa, French Polynesia

French Polynesia’s famed private island resort The Brando welcomes internationally-renowned French Chef Jean Imbert. As part of the collaboration, Imbert will visit Tetiaroa regularly to join his new team composed of Chef Philppe Carême-David (Executive Chef) and Chef Loïc Voron (Pastry Chef) along with the resort’s local, Polynesian chefs. The new concept immerses guests into the history and culture of the private atoll by way of original design and gustative storytelling. The new partnership introduces new dishes to three of the resort’s dining venues – Bob’s Bar, Beachcomber Café, and Les Mutinés – accompanied by immersive menus akin to travel diaries you may have found aboard The Bounty, designed by Violaine and Jérémy, Imbert’s Artistic Culinary Directors.

Kokomo Private Island | Fiji

Setting a new standard in Fijian cuisine, Kokomo Private Island invites guests to indulge their senses where island grown and locally sourced produce is championed at the resort’s three restaurants: Beach Shack, Walker d’Plank and Kokocabana Pool Club. Supported by an on-site 5.5-acre farm, sustainably harvested seaweed and fresh seasonal seafood, Kokomo’s chefs thoughtfully transform local produce into delicious meals, showcasing the best produce for each season. For a one-of-a-kind celebration, Kokomo’s chefs will also prepare a private picnic or dinner to be enjoyed at one of many breathtaking locations around the island. Watch the sunset from a private table, enjoy a starlight cruise, or venture to a neighboring island. For larger celebrations, Kokomo can be booked exclusively, allowing you to create treasured memories that will last a lifetime.

Casa Palopó (Lake Atitlán) & Villa Bokéh (Antigua) | Guatemala

A luxury boutique property located in Guatemala, Casa Palopó offers an amazing dining experience with dreamy views of Lake Atitlán and surrounding volcanoes. The property’s restaurant 6.8 Palopó has a menu that highlights the very freshest locally sourced seasonal ingredients, with dishes ranging from Guatemalan traditional recipes to nouvelle world cuisine. Chef Marcos Sáenz has an impressive background of classic culinary expertise and will surely enchant guests with his creative epicurean creations and delicious experiences inspired by Guatemala.

Casa Palopó’s sister property Villa Bokéh offers a contemporary restaurant that artfully reimagines a chateaux’s greenhouse and offers soul-soothing food, with a menu that captures a uniquely gourmet fusion of Guatemalan traditional dishes and nouvelle cuisine.

Brush Creek Ranch | Saratoga, Wyoming

Known for its exquisite farm-to-table culinary program, Saratoga Wyoming’s famed luxury property Brush Creek Ranch now offers five dining concepts for guests to enjoy throughout their stay. In addition to the weekly Creekside dinner, Trailhead Lodge, Cheyenne Club at The Farm at Brush Creek, and Pioneer Kitchen, a new Teppanyaki Garden opens this season! Perched above the Ranch’s serene Wedding Garden and featuring two tables that seat eight guests each, the Teppanyaki Garden will feature Japanese-infused cuisine with a western spin such as wagyu tastings, Brush Creek Ranch wagyu tartare, fried rice with greenhouse vegetables, seafood, sake, and Brush Creek Spirits.

Visiting Chefs:

On July 20-23, The Ranch welcomes Celebrity Guest Chef Jose Garces to their visiting chef program. Iron Chef and James Beard Award-winner, as well as one of the latest contestants in Guy Fieri’s Tournament of Champions on Food Network, Chef Jose Garces is known as a leading culinary authority of Spanish and Latin-American food. A mutual passion for locally sourced ingredients and healthy eating has brought upon a partnership with Brush Creek Ranch where Chef Garces will take guests on a culinary journey utilizing ranch-raised and sourced ingredients to create unforgettable meals and moments.

Legacy Wine Experiences:

Discover Brush Creek Ranch’s Legacy Cellar, which holds the best, most prestigious, and rarest wines in the world, such as First Growth Bordeaux, Grand Cru Burgundy, and Cult Napa Cabernet Sauvignon. Expert Sommeliers will guide guests through selections and tastings paired with craft cheeses from the onsite creamery.

The Madrona | Healdsburg, California

A gorgeous boutique hotel located in the quaint Sonoma Valley town of Healdsburg, The Madrona features an award-winning restaurant that promises amazing cuisine and breathtaking views of California’s Wine Country. Within the mansion’s intimate parlors and expansive outdoor spaces, guests will find a variety of culinary experiences, from peaceful early morning breakfasts to decadent twilight dinners. The menu draws inspiration from global destinations to highlight the natural beauty of the property’s estate-grown ingredients, and the beverage program showcases inventive cocktails, rare spirits, and an eclectic wine list that goes beyond Sonoma’s borders to embrace the work of winemakers around the world.

Twin Farms | Barnard, Vermont

The cuisine at Twin Farms is an ode to the changing seasons, inspired by Vermont’s finest produce and Twin Farms’ estate-grown herbs and vegetables. This summer, Chef Nathan Rich and his incredible team will take guests on a culinary journey rooted in the fertile soil of New England and will also welcome some exciting visiting chefs.

On June 19 & 20, Chef Jiho Kim returns to Twin Farms for another collaborative dinner with the team. Chef Kim, former Executive Pastry Chef at The Modern in New York, is now Executive Chef and Partner at Joomak Banjum, a Korean-Chinese fusion restaurant that recently received its first Michelin star.

On August 11th and 12th, Twin Farms welcomes Sarah Steffan, Executive Chef of the Dogwood at Blackberry Farm, the celebrated luxury retreat in the Great Smoky Mountains. The weekend will also feature wines from Napa Valley’s legendary Opus One, presented by France Posener. Chef Sarah’s philosophy of cooking with fresh, local, and sustainable ingredients fits beautifully with Twin Farms’ own approach. Opus One, co-founded by Robert Mondavi and Baron Philippe de Rothschild, produces cult wines considered the ultimate expression of Napa Cabernet Sauvignon.

Coquillade Provence | Gargas, France

A new Chef at Coquillade in Provence is cooking up a brand-new look! This summer, talented young chef Pierre Marty brings his Master flair to the French countryside. Inspired by the culinary arts since childhood, Marty studied alongside Alain Ducasse for 14 years, and learned the ropes at the three-Michelin-star restaurant Louis XV in Monaco where he became Station Chef, before joining Belle Rive as Second-in-Command to Pascal Bardet, one of his mentors, then Réserve de Beaulieu as Sous-Chef. With three restaurants and two bars, Coquillade is thrilled to be writing a new chapter with the arrival of Pierre Marty. Provençal restaurant Les Vignes and garden sources local produce while showcasing fruit and vegetables from the on-site garden. The Bar will continue to serve Thai classics and seasonal finger food, though Chef Marty is set to put a new twist on dishes with his secret Thai vinaigrette recipe accompanying his Thai Beef Carpaccio. Le Cipressa, the relaxed poolside Italian restaurant, will serve up brightly colored dishes straight out of Italy and Sicily. Guests can also enjoy delicious wood-fired Neapolitan pizzas.

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