Nathan Cornwell has been announced as the new Chef Director of The Woodcote. The appointment follows his tenure as Head Chef at London’s The Silver Birch, where he earned recognition for his ingredient-led cooking, thoughtful sourcing and deep respect for seasonality.

Cornwell’s culinary journey began at Lucknam Park, where he trained under Hywel Jones before moving to Michelin-starred Le Champignon Sauvage with David Everitt-Matthias. He later refined his craft at Kitchen W8 in London before relocating to Scandinavia, where he gained experience at celebrated restaurants including three-Michelin-starred Geranium, two-Michelin-starred Kadeau in Copenhagen and two-Michelin-starred Oaxen Krog in Stockholm. Most recently, he worked alongside Mark Birchall at The Barn at Moor Hall, where he guided the team to its first Michelin star.

The new culinary direction at The Woodcote will feature an evolving à la carte menu that celebrates the unique character of the South Downs and the exceptional ingredients of West Sussex. Guided by the seasons, each dish reflects the landscape and the natural harmony of the region’s produce.

Wild and foraged ingredients feature throughout the menus, from meadowsweet-infused ice creams and hand-picked herbal teas to carefully sourced venison, grouse and other seasonal game. Signature dishes such as Duncton Mill Trout with lovage taramasalata and kohlrabi, and South Coast lobster with garden cucumber and lobster hollandaise, showcase the quality and diversity of the region’s producers.

Working closely with some of the South Downs’ finest suppliers, Cornwell is also continuing the development of The Woodcote’s chef’s garden while building on longstanding relationships with local cheesemakers, fishermen, foragers and Duncton Mill Trout fishery. Alongside the restaurant’s own beekeeper, gardener, arborist and deer stalker, these partnerships create a connection between the land, the people who care for it and every menu.

CREDITS
Photography © Rebecca Dickson