It’s known throughout the country as a prime foodie destination, with a MasterChef: The Professionals winning head chef, and this year marks another huge milestone for Eckington Manor as the venue prepares to celebrate its 10th anniversary.
At its official opening in June 2008, Eckington Manor boasted a state-of-the-art cookery school and five-bedroom guest accommodation. But as its popularity grew, customer demand led to the development of 12 additional bedrooms, a restaurant plus conference and wedding facilities.
Having bought Manor Farm initially to control the build of one of its dilapidated barns, owner Judy Gardner admits a ‘eureka’ moment led to the site becoming the award-winning and diverse venue it is today.
Prior to purchasing the farm, Judy was riding high on the success of her business, Garner’s Foods, and was living in The Manor House adjoining the farm. At the time, the farm was being run by two brothers, who decided to sell up after 20 years.
Judy said: “When the brothers got planning permission on some of the barns there was a possibility that a good developer could turn the farmyard into a housing estate. I was prepared to move but my girls didn’t want to, so I bought the farm to control the build. The plan was to convert the barns into something we would want to live next to.
“A number of the other buildings were also to be sold off, but it seemed such a shame to split it up. That was my ‘eureka’ moment, Lower End House had a major restoration done and I turned the rest of the buildings into accommodation.”
Despite its rapid growth, Judy said Eckington Manor’s ethos has always centred around using the highest quality produce from the farm’s 260 acres and the surrounding area.
Judy, who has over 40 years’ experience in the food industry, said: “We farm the land, breed our own animals and converted the barn into a cookery school to show people how to prepare all the various cuts of meat and make the most of it all.
“We have Aberdeen Angus and Highland cattle, which means we can supply our own meat in the restaurant and school and we developed the garden so we can supply a lot of our own produce. Our aim is always to do as much as we can on our own or buy locally and that’s what we want to encourage other people to do too. Provenance is key!
“Over the years, we’ve had some very good chefs, such as Rick Stein’s head tutor, and then Sue and Mark joined the team four years ago.”
Alongside their reputation for producing delicious food, Judy is also incredibly proud of the team at Eckington.
She said: “I think integrity is everything. It’s lovely that when people come here, they enjoy it and can be comfortable in their rooms. We are on our honour to do our best; we always do the best we can. People get a family welcome when they come here. We want them to feel happy and relaxed. I thoroughly enjoy the customers and am really proud of my team.”
Plans are now being put in place to mark the anniversary with a special event later in the year.
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