Martin Carabott

Chef Martin Carabott's culinary philosophy is deeply entwined with the bounty and rhythm of nature, embracing a 'farm-to-fork' ethos that is exceptionally localized and profound. He views his food style as a direct extension of William Robinson’s 1885 vision for Gravetye Manor’s gardens – to celebrate nature rather than control it. This means his menus are uncompromisingly dictated by the seasons, prioritizing the natural beauty and inherent flavors of ingredients. His core ethos centers on sourcing the absolute freshest produce, working in meticulous collaboration with Head Gardener Tom Coward to utilize the 35-acre estate, which encompasses a unique elliptical walled kitchen garden, fruit orchards, glasshouses, and a Peach House. This hyper-local approach guarantees that fruits and vegetables are allowed to fully ripen on the vine or stem, often picked mere hours before they reach the plate, a luxury that ensures unparalleled flavor integrity. Beyond the estate, he fosters excellent relationships with local suppliers who share a commitment to animal welfare and top-quality produce, underscoring a holistic dedication to provenance and ethical sourcing. Carabott’s overarching vision is to deliver a 'distinctly English' dining experience that is both ingredient-led and refined. He embraces the challenge of a constantly evolving menu dictated by the garden's yield, seeing it as an opportunity for his vibrant and enthusiastic team to continuously master new techniques and dishes. This symbiotic relationship with the land and its caretakers forms the bedrock of his acclaimed Michelin-starred cuisine, which he believes contributes to a bright future for fine dining in Great Britain, offering truly inspirational and special meals. Chef Martin Carabott’s technical mastery and artistic approach are characterized by a confident restraint, allowing the natural beauty and peak flavors of his hyper-local ingredients to flourish without excessive manipulation. His style is a testament to rigorous classical training, evident from winning the prestigious Roux Scholarship in 2018, followed by a stage at the three Michelin-starred Eleven Madison Park in New York, exposing him to some of the world's most refined culinary techniques. His plating and flavor profiles are 'ingredient-led,' focusing on elegant compositions that create a beautiful contrast with the wild, natural, and colorful gardens from which his produce is sourced. The emphasis is always on capturing the essence of fully ripened ingredients, picked at their prime, and showcasing them with precision. He actively ensures his team is adept at new techniques and dishes to keep pace with the ever-changing seasonal menu. Among his most acclaimed signature dishes, which encapsulate his garden-centric philosophy and refined technique, are a remarkable "salad of 25 vegetables, herbs and edible flowers" and "John Dory barbecued in laver." These creations highlight his commitment to showcasing the diverse bounty of the Gravetye Manor estate with both artistry and a deep respect for natural flavor.

Career

• Senior Sous Chef at Hide, London
• Stage at Eleven Madison Park, New York
• Senior roles at Luca, London
• Executive Chef at Gravetye Manor, East Grinstead