April 24 2025: Hearth Suppers with Romy Gill - Open to All

As we continue our Hearth Supper series, we're excited to welcome acclaimed chef, food and travel writer and broadcaster, Romy Gill, to our kitchen on 24 April 2025 at 6:30 PM. 

Under the helm of our Culinary Director, Skye Gyngell, and in collaboration with Hearth's Head Chef, Owen Seamark, Romy and the team will create a three-course menu that celebrates the heartfelt cooking of Hearth with a vibrant twist using flavours from India - all using the very best ingredients from Home Farm. 

Think dishes like spicy crab with cooked with garlic, ginger, onions, chillies, curry leaves, spices & coconut milk served on crumpet and Samosa Chaat layered with chickpeas, yoghurt, mint and coriander chutney, tamarind, sprinkles of bhujiya and fresh pomegranate.

The evening begins at 6:30 PM with a welcome drink, before guests are seated on long tables for an introduction to the menu from Owen and Romy and a sharing style supper that embraces the feelings and flavours of styles of cooking.

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Chef Romy Gill MBE is a prominent figure in the culinary world, known for her expertise in Indian cuisine, vibrant personality, and dedication to charitable causes. Based in the southwest of England, she has left an indelible mark on the culinary landscape. As the former owner and head chef of Romy’s Kitchen, Romy garnered widespread acclaim for her innovative approach to Indian cooking. Her culinary prowess was recognised on a national scale when she was appointed Member of the Order of the British Empire (MBE) in the Queen’s 90th Birthday Honours list in 2016.

Skye joined Heckfield Place as Culinary Director before its opening, and has been instrumental in guiding the culinary concept and estate offering. Her signature style of dishes created using local, fresh ingredients underpin all that is served at Heckfield Place, with Skye working closely with the Home Farm team to serve produce grown on the estate.