Rathfinny & Great British Chefs
We’re always on the lookout for new and exciting culinary talent, so we’ve joined forces with Great British Chefs to showcase The New Taste Of Britain. Working with up and coming chefs, we aim to give you a flavour for the synergy between our food-friendly, Vintage Sussex Sparkling wines that match up to a range of world cuisines: from Caribbean and Asian influences to modern British favourites.
These chefs share our passion for innovation, diversity, high quality and seasonality. Whilst respecting time-honoured methods, the next generation of chefs are pushing the UK hospitality scene forward, in the same spirit as the Sussex Sparkling wine industry.
Read on to meet the chefs and try their recipes. P.S. We’ve also included a competition at the end!
Meet the Chefs
A new addition to the Great British Chefs family is our very own Estate Head Chef, Chris Bailey. After a successful start to his career, working in restaurants in Madrid and achieving a Michelin Star at The Black Rat in Winchester, Chris joined us in 2018 after hosting a successful pop-up at The Tasting Room. His arrival coincided with the launch of our first Sussex Sparkling wines and went on to achieve Michelin Guide recognition for The Tasting Room.
Known for his seemingly simple yet new and delicious designs that celebrate seasonal, local produce, Bailey shares some of his signature dishes on the Great British Chefs website, all perfectly paired with the sparkling wines we produce in the Winery next door to his kitchen.
Chris's Famous Focaccia
Seared Sea Bass
Masterchef: The Professionals semi-finalist and Myristica founder, Michelle Trusselle creates contemporary Caribbean cuisine, inspired by flavours from her childhood. Matching the technicality of her classical cookery education at Westminster Kingsway College, with her love of home-cooked, soulful food, Myristica supper club is a true representation of Michelle.
A talented chef with infectious energy and a clear vision, Trusselle is one to watch. Head to the Great British Chefs website to enjoy her delicious coconut panna cotta recipe paired with our 2018 Rathfinny Rosé.
Chantarasak’s bold cookery style is inspired by his Thai and British heritage, combining the distinct flavours of Southeast Asia with seasonal British produce. His long-awaited restaurant, AngloThai is set to open soon and is the culmination of years of careful research and development.
Try Chantarasak’s aged British beef sirloin of dreams, paired with our 2018 Blanc de Noirs, which has enough depth to stand up to the powerful ‘jaew bong’ grilled chilli relish, made with chillies, shallot, garlic, lemongrass, galangal and tomatoes.
Head Chef of Townsend restaurant in the Whitechapel Gallery, Chris Shaw serves a daily-changing, produce-driven, Modern British menu. A rising star with experience gained from his time at Petersham Nurseries and Roux at Parliament Square, Shaw is a real champion of the hard work and grit that forms the backbone of British hospitality.
Chris Shaw uses our Rathfinny 2018 Classic Cuvée in his recipe to steam clams and form the foundation of a creamy sauce for fresh chalk stream trout.