Modern British gastronomy reaches new heights as Farlam Hall, the prestigious Relais & Châteaux and PoB Hotel property, launches its most ambitious culinary venture to date. HRISHI’s Table represents a harmonious fusion of technical mastery and warm hospitality, offering guests an intimate dining experience led by two of Britain’s most innovative chefs.
The timing proves particularly noteworthy as Farlam Hall’s Cedar Tree restaurant celebrates retaining its coveted Michelin Star for 2025. This dual achievement firmly establishes the property as a premier destination for discerning diners seeking exceptional culinary experiences in Britain.
The art of intimate dining
HRISHI’s Table elevates the concept of exclusive dining through thoughtful attention to detail. The evening begins with Taittinger Prelude Grands Crus champagne, setting a sophisticated tone for the experience ahead. This prestigious partnership demonstrates the establishment’s dedication to working with only the finest producers.
The setting, housed within the Tack House of the hotel’s Stable Suites, provides views across manicured gardens while maintaining an air of relaxed sophistication. Limited to ten guests per sitting, the space encourages genuine interaction between diners and chefs, creating an atmosphere that feels both exclusive and welcoming.
Seasonal mastery
Chef Patron Hrishi Desai and Head Chef Benhur Gaikwad demonstrate remarkable versatility through their seasonally changing menu. Winter offerings showcase technical prowess through dishes like South Indian appam with coconut chutney and Kings Imperial caviar, while the Pandi Duck Curry reveals their ability to elevate traditional recipes to new heights.
Summer brings equally compelling creations, including Wiltshire summer truffle consommé and corn-fed chicken with mushroom ‘Galouti’. Each dish arrives on carefully selected tableware, chosen to enhance both visual presentation and flavour profiles. The progression through 12 to 14 courses reveals the kitchen’s masterful understanding of pace and balance.
Heritage meets innovation
The menu reflects Chef Desai’s unique culinary perspective, seamlessly blending his Indian heritage with classical French training. “Farlam Hall has always stood for exceptional food, exquisite wines, and unparalleled hospitality, underpinned by a commitment to wellness, sustainability and indulgence. With this ethos in mind, the introduction of HRISHI’s Table felt like a natural evolution, offering a bespoke dining experience that elevates the connection between guests and gastronomy,” he explains.
This philosophy manifests in dishes that surprise and delight, from delicate preparations such as peas and broad beans Kulfi to more robust flavours, each maintaining perfect balance and sophistication.
Commitment to excellence
Farlam Hall’s dedication to quality extends beyond the dining room. The property maintains its own kitchen garden, supplying micro-ingredients across all dining venues. Their own sloe batch gin production adds another layer of craftsmanship to the experience.
The culinary team serves as both technical experts and gracious hosts, sharing knowledge while maintaining warm, approachable interaction. This careful balance of expertise and hospitality creates an atmosphere that encourages relaxation and culinary appreciation.
The addition of HRISHI’s Table, combined with the Michelin-starred Cedar Tree restaurant and refined casual dining at Bistro Enkel, establishes Farlam Hall as one of Britain’s most compelling gastronomic destinations for 2025.