Braxted Park Kitchen
Braxted Park Kitchen lies at the very heart of our approach to our wonderful weddings. After all, cooking is like love, it should be entered into with abandon or not at all. The Braxted Park Kitchen is headed up by Luke Davis who joined Braxted Park as Executive Head Chef and brings with him a wealth of experience since starting his career working for The Queen Mother at Clarence House. With a resumé boasting highly acclaimed restaurants and resorts such as The Milestone and the Novellli, Luke has deservedly been awarded 3 AA rosettes in his career and we are proud to have him leading our culinary journey.
Luke was drawn to Braxted Park because of its sustainability and its commitment to sourcing the finest, local ingredients. He believes in making friends with your local butcher, greengrocer, baker - buy fresh and buy local as much as you can. The meat your local butcher can supply you will inevitably be better than anything you can get from the supermarket. Local farm shops have a fantastic array of locally grown seasonal produce, and there is nothing better smelling than standing in a bakery waiting for a still warm unsliced loaf.
Braxted Park seeks to use it’s own reared meat, game and organic vegetables in a long-term field & farm to fork policy and so, with such aligning values, Luke was made for Braxted Park, with him at the helm, we know that your wedding day will be remembered with every bite. With Luke's passion for distinct and subtle flavours he has designed an extensive menu with a creative twist to classic dishes and as a result our couples have a remarkable choice when considering the menu for their special day.