What does England taste like in 2026? According to a panel of some of the country’s leading food and wine experts, assembled by Chapel Down, it tastes like vegetables harvested from an English estate garden, hand-dived scallops landed on the south coast and British produce reimagined through global flavours and techniques; all perfectly complementing English sparkling wine from Kent.
Today, Chapel Down, England’s leading wine producer, has revealed the three chefs whose food reflects modern English cuisine as part of its ‘Taste of England’ campaign, a nationwide search to celebrate the people who are informing how the country dines and drinks today. The Taste of England campaign is an extension of Chapel Down’s existing commitment to championing English gastronomy.
The winners:
Martin Carabott, Executive Chef at Gravetye Manor
Simon Hulstone, Chef Proprietor at The Elephant, Torquay
Ethan Pack, Head Chef at Three Sheets Soho
Each chosen by an expert panel comprising of David Ellis, Restaurant Critic; Jimi Famurewa, Broadcaster and Restaurant Critic; Libby Brodie, Wine Journalist; Jonathan Parker, Managing Director of Food & Beverage at Ascot Racecourse; and Josh Donaghay-Spire, Head Winemaker at Chapel Down.
The winners of Taste of England collectively reflect the county’s support of regional producers, global influences and a new generation of chefs who are creating food that feels both distinctly British and internationally relevant. While each chef brought a distinct perspective, all shared a commitment to showcasing the quality, creativity and diversity of British food, and confirmed that England’s evolving tastes pair perfectly with Chapel Down sparkling wines.
The winners were announced during a celebratory evening at the Chapel Down winery estate in Kent on 9th June, where the winery also unveiled The Hythe, its new state-of-the-art tasting room.
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Martin Carabott, Executive Chef at Gravetye Manor
Carabott was recognised for a menu deeply inspired by the landscape and local producers. At its heart was a Garden Salad showcasing 25 vegetables, herbs and edible flowers harvested from his own estate paired with Chapel Down Brut Reserve 2022, alongside John Dory barbecued in laver paired with Chapel Down Grand Reserve 2019 and a Cheesecake served with Chapel Down Rosé Reserve 2021.
Describing the inspiration behind the menu, Carabott 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. ”
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Judge, David Ellis, commented: “This menu is not just a love letter to England, but even more precisely, to Carabott’s hometown.”
