The story
Kinsbrook Vineyard in Ashington delivers a thoughtful take on Modern British cuisine from a kitchen dedicated to seasonal integrity. Third-generation farmers Joe Beckett and Rebecca Dancer established the vineyard in 2017, integrating viticulture with a food program that prioritizes locally sourced ingredients. The Good Food Guide highlights the intelligence behind these dishes, noting how the open kitchen produces perky plates that honor the land. Breakfast and brunch options lead into a lunch service where the menu evolves weekly to reflect what is available nearby.
Head Chef Martin Price guides a menu built around sharing plates that emphasize texture and bright acidity. Standout preparations include a colorful salad combining beetroot and goat's curd with mandarin gel and a crunch of black olive crumb. Savory choices feature a sophisticated chicken liver ragù paired with runny egg raviolo and pesto, as well as a rich celeriac and potato terrine finished with Comté and smoked garlic. Sweet finales showcase proper technique, such as a rhubarb and custard soufflé that balances heat and creaminess. These dishes reflect a commitment to making the most of regional produce without unnecessary complexity.
The Farmhouse dining room occupies the first floor of a light-filled barn structure offering direct sightlines to the vineyard rows. Space is available on the terrace for warmer days, maintaining the estate's connection to the outdoors throughout the year. A ground-floor deli and café provide walk-in access to the KIN wine range, including sparkling fizz and single-estate selections like Bacchus or Pinot Noir rosé. Weekend visitors can also gather at the Pink Bar for homemade pizzas served in a casual, dog-friendly environment. This layout supports everything from quiet coffees to full lunches within the same sustainable ecosystem.
Recognition
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