Michelin-starred chef Tom Kemble appointed Chalk Restaurant and Wiston Estate's Executive Chef

Wiston Estate has announced Michelin-starred chef Tom Kemble has joined the team at Chalk Restaurant and Wiston Estate as Executive Chef.

Tom brings more than fifteen years of experience at some of the world’s most prestigious restaurants to the West Sussex restaurant and across the estate.

Formerly head chef at Bonhams Restaurant – where he led the restaurant to earn a Michelin star within seven months of opening – Tom brings his precise cooking style, ingredient-led approach and dedication to celebrating local produce to Chalk.

Tom’s wider career encompasses roles at World’s 50 Best Restaurants-honoured Hedone, Tom Kemble at The Pass and globally renowned Swedish restaurant Fäviken.

In his position as executive chef Tom will be working alongside Chalk Head Chef Bradley Adams, who has been a part of the kitchen team since 2021.

Located on the Wiston Estate’s North Farm winery site, 122-cover restaurant Chalk opened in December 2021 and draws its name from the soft white limestone that the vineyard sits on, which gives its award-winning wines their distinctive, terroir-driven profile.

Chalk is a continuation of the work that the Goring family – Wiston Estate’s owners – have done to champion a sustainable approach to farming and food on the estate. Chalk offers a regularly changing menu that highlights the best seasonal and hyperlocal produce, with the majority of ingredients sourced from Wiston Estate and nearby farms.

Highlights from the current menu, available for lunch and dinner, include dishes such as ‘La Latteria’ Burrata with Estate Pumpkin, Sage Pesto & Radicchio; Venison Carpaccio, Walnuts, Twineham Grange & Mixed Leaves; Herdwick Rack of Lamb & Belly, Wild Garlic, Hay-Smoked Pomme Puree, and Jerusalem Artichoke Soup, Hazelnut Praline & Olde Sussex Rarebit, all containing ingredients sourced directly from the estate.

Occupying a renovated 18th century threshing barn, Chalk has been thoughtfully restored to create a warm and welcoming space.

In the summer, a beautiful alfresco courtyard hosts 60 covers, while a private dining room hosts 10 all year round.