A brother and sister from Blackburn have launched a luxury wellness retreat off the back of the success of their Michelin-star restaurant.
Kirk and Keeley Haworth, who opened plant-based restaurant Plates in London last year, are set to launch their exciting new venture next month when they open Plates Farm and Retreat in the French countryside.
Since opening last July, Plates has proven to be extremely popular, receiving an “unprecedented amount of bookings, with the restaurant selling out of reservations in record time”.
The restaurant was awarded a Michelin star in February, with Kirk, who won the Great British Menu last year, heading up the kitchen at Plates.
The aim of the restaurant is to change the perception of how fruits, vegetables and plants can be transformed, offering diners a seven or eight-course tasting menu with a focus on incredible produce lying at the heart of the restaurant.
Now, Kirk and Keeley are hoping to build on their success with Plates Farm and Retreat.
It will officially welcome guests from May 4, after Kirk and Keeley, children of Nigel Haworth, spent six years working on the project.
The working farm is described as a “luxury escape and a sanctuary” where Kirk and his team come to escape from London to grow, harvest and forage fresh produce, work on dishes that will later appear on the London menu, whilst also offering a place for guests to “escape the city and reduce pace, finding inspiration in the surrounding nature”.
It’s the ideal location for Kirk, who began his career immersed in classical French cuisine, training at some of the most respected kitchens, including The French Laundry in California and with Phil Howard at The Square, Mayfair.
A spokesperson for Plates Farm and Retreat said: “The farm presents a further opportunity for the talented chef to innovate and change the perception of classical cooking, whilst using some of the best local produce, farmed mere miles away.”
Offering four-night retreats, the farm provides the perfect respite with seven luxury ensuite bedrooms, a pool, gym and sauna.
A number of dining options are available, including dinner prepared by Plates’ expert team of chefs who will allow guests the opportunity to sample dishes that are still in development, escort them on foraging trips and work alongside other guests to create their own dishes.
The farm’s barn has been converted into a kitchen space, a place for guests and chefs to cook alongside each other, or to relax in the evenings before retreating back to the main house.
Guests are also encouraged to explore the surrounding countryside. Guests will have the choice of various creative workshops and sessions led by Keeley and also wellness initiatives including yoga, massages, ice baths and sauna sessions.
Staying true to the Plates ethos, the retreat will champion nature and will always have sustainability at its heart.
In keeping with the traditional farmhouse style, natural materials run throughout the space, with touches of neutral colours and stone features.
Much of the furniture in the house has been sourced from the nearby town of Lectoure and other local artisans.
Kirk and Keeley said: “We are so pleased to announce the launch of the Farm and Retreat, offering a new type of Plates experience deep in nature.
“Designed to encourage people to slow down and unwind, the retreat programmes will be centred around our passions: nature, creativity and of course cuisine.
“We are also so excited to be working with Anthony Burrill on some beautiful artworks, which will be displayed both in London and in France; he shares our passion and the prints are a real expression of this.”
Bookings for the Plates Farm and Retreat are live now. The farm is available for group bookings and events on request (sleeping 14).
Airport transfers and transport throughout the retreat are available on request.
Four-night retreat packages start from £1,000 per person, based on two people sharing a room including all activities, half board and one dining banquet.