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Marle at Heckfield Place Celebrates Green Michelin Star for the Second Year Running

Following yesterday’s announcement of the Michelin Guide 2023, Marle, the destination restaurant from Culinary Director, Skye Gyngell, at Heckfield Place is delighted to have retained their Green Michelin Star for 2023.

Regarded for its sustainable dining credentials, Marle uses a pared-back style of cooking that allows guests to experience the excitement and immediacy of food served straight from the Heckfield estate. Being awarded a Michelin Green Star for a second year acknowledges the continuation of its best-in-class ethical and environmental standards found at the restaurant, including the use of estate-grown produce from Heckfield’s organic Home Farm and biodynamic Market Garden.

The fully certified biodynamic Market Garden, overseen by consultant Jane Scotter of Fern Verrow, provides for Marle in numerous ways. A step beyond organic, biodynamic growers use specific herbal remedies to enhance the ability of the earth. This holistic approach to sustainable, regenerative agriculture is maintained without the use of artificial chemicals to build up the soil, resulting in the healthy and nutritious produce that drives every menu at Marle.

Skye Gyngell comments;

“We are incredibly proud to have retained our green star awarded by the Michelin guide for a second year. This award perfectly represents our values & the hard work shown by the entire team.”

Menus at Marle also take inspiration from Gyngell’s inaugural no-waste offering at Spring with its ever-changing Earth Menu. Delicious ingredients – that might have otherwise been overlooked and unloved – come together to form a beautiful three-course set menu made entirely from bits that would have gone to waste. Additionally, working in partnership with Heckfield’s growers, River Wood, House and Bars Manager at Heckfield Place, has also created a thoughtful drinks menu marrying the wider concept at Marle in a characterful way. Using intricately paired ingredients from the farm and waste from the restaurant, Wood’s inventive collection of drinks are truly unique, with every cocktail either using an ingredient from Home Farm, Walled Gardens or with a no-waste element, from the syrups, cordials and liqueurs through to each garnish.

Alongside the five-acre Market Garden, Marle is also supplied by Home Farm’s own dairy, generating organic wholesome milk, cream and butter for the restaurant and also Heckfield’s open-fired Hearth. The milk from their herd of Guernsey cows is also used by Village Maid, a local cheesemaker to create the Heckfield cheese alongside its other award -winning cheeses.

Elsewhere, Suffolk, Hampshire and Southdown sheep roam, along with 400 free-range chickens that supply the hotel with the daily eggs and an orchard of apple, pear, greengages damsons, quinces and more provide for Marle as much as they can.

Surrounded by nature and connected to the land, the passionate Marle team follows a simple approach: that fresh produce and the simplest preparation allows the true beauty of an ingredient to be revealed, and that what is good for the soil is good for us all.

Marle is open seven days a week for breakfast 7.30am-10.30am, lunch 12.00 – 14.00 and from 12.30 on Sundays, and dinner 18.00-22.00. Marle’s Earth Menu is only on Tuesdays, Thursdays and Sundays at 5.30pm. Well suited before watching a film in the 67-seat Dolby Atmos Screening Room.