In photos – excitement at Borde Hill, West Sussex, as estate opens new restaurant after a ‘four-year journey’

Restaurant Isca, set within the redeveloped 1906 Victorian Stables, opened its doors to customers on Thursday, May 28.

This newspaper was invited to see the new restaurant up close the day before its opening and to have a chat with fifth-generation custodian Jay Goddard (née Stephenson Clarke).

Speaking at the entrance to the Walled Kitchen Garden, Jay explained that this one-acre space was ‘reimagined’ by designer Ann-Marie Powell.

Jay said: “It’s laid out as Earth, Wind, Water and Fire so each quadrant is a completely unique planting style. All of the plants in the walled garden are ‘edimental’ – ‘edible ornamental’ – so it’s a real celebration of bringing the garden to the plate.”

The garden is overlooked by the elegant new glasshouse, which is the home to Restaurant Isca, offering a bright and open interior.

Taking this newspaper inside the restaurant, Jay explained: “The glasshouse is inspired by our heritage at Borde Hill, so you’ll see, for example, the beautiful arches that echo those on the main house from the 1720s. It’s designed in three bays to be a beautiful modern dining space for our guests.”

Jay said the name ‘Isca’ comes from one of the rare magnolias in the garden – the Magnolia x veitchii ‘Isca’. She said: “You’ll find magnolias in many garden ornamental – ‘edimental’ – plants woven through the menu. So, for example, we have a magnolia margarita on arrival and the cheesecake has a pickled magnolia as well. We’re excited for our guests to enjoy the many flavours of the garden coming into the restaurant itself.”

Jay said her personal favourite dish on the menu is the trout starter. She said: “It comes with roses from the garden, walled garden flowers, so it feels very true to Borde Hill. And also the chocolate dessert is fantastic so I’m excited for our guests to try it.”

Jay said the unique style, look and feel of the restaurant is a result of Borde Hill working closely with designer Nicola Harding, who understands the importance of ‘bringing the garden in’. Jay said: “She actually started her journey as a garden designer so she was the perfect partner for us.”

There are magnolias and ornamental plants throughout the space, as well as indoor palms. Jay said: “We’ve intentionally designed the space so is has quite a relaxed, refined feel. We talk about ‘casual excellence’ and we want people to come and have a really fun, joyful time. There are no table cloths but instead we’ve created these beautiful tables with white carrara marble and soft seating, as well as in our lounge and at the bar.”

Jay said Restaurant Isca is open from Wednesday night, through Thursday lunchtime and dinner all the way through to Sunday lunch.

She said: “The stables used to be home to Jeremy and Vera (Ashpool) and they retired about four years ago, so we’ve been working with the planning and the renovation of the whole site since then. It’s been a four-year journey but we’re so delighted to now be finally open.”

Jay added that Edie’s Kitchen, also in the Walled Garden, is the space’s new daytime dining offer and is open seven days a week from 9am to 5pm. It is named after Jay’s great-great grandmother Edith.

Jay said: “We’ve had one week of Edie’s Kitchen being open and we’ve had such a positive response. I think it’s so wonderful to be able to take the reigns from Jeremy and Vera, who created such an amazing following of locals who came to the Stables over 20 to 25 years. It’s a real honour for us to now be taking the space forward.”

She said: “We serve coffee, breakfast all the way through lunch, ice creams, desserts, so there’s something for everyone. We’re really excited about Edie’s being a new destination, especially for the Haywards Heath and local area. We’re also really excited to be showcasing a menu that is from the same kitchen as Isca. So the quality food, although a different style and much more accessible, is cooked by the same chefs.”

Meanwhile, the pantry area celebrates ‘the flavours on the plate in both restaurants’. People can purchase items that are on the menu, like granola, which is served in Edie’s, as well as jams and chutneys made by the kitchen.

Jay said: “These jams are delicious. They’re made by our chef Katherine. They’re so seasonal and we’re all about seasonality and fresh produce. All of our produce comes from our biodynamic farm, which is literally just across the road.”

She added that the pantry also celebrates Sussex suppliers and produce, including Sussex wines. Visit www.iscabordehill.co.uk to find out more.