Peacock House
Giggers Green Road, Aldington
TN25 7BY Ashford, Kent

In a 300 year old cottage in the Kentish woods, Sæl Projects by British chef Tobyn Excell hosts SixSeats, an intimate rural dining experience connecting people with landscape.
 
Once a month we open up the cottage to 6 guests to join us for dinner at our kitchen table for an evening of natural wines, genuine old-school hospitality, and creative food from the wildlife in the marshes, woods and coastline surrounding us, where we rediscover forgotten ingredients and unearth buried methods.

The menu is an expression of the landscape, and evolves right up to the last moment as the season changes every day. Here's a sample from our March menu:


Cleavers cream soda
 
Scarlet elf cups, pheasant liver, ramson fruits
 
Smoked mussel tart, lesser celandine
 
Hogweed, milk, preserved flowers
 
Mutton tartar, melilot, ramson
 
Whelks, rosehip, barley
 
Potatoes and hogweed seeds
 
A broth of wildlife from the marshes
 
Chicory, Romney hogget, wild chervil
 
Duck from the village, bilberries, turnip
 
Duck hearts, rosewater, rhubarb root
 
Sussex ox in butterscotch, lady’s smock

Dulse ice cream, cherry plum blossom, mugwort
 
Chequer berry & chestnut
 
 

For the fifth edition of SixSeats, we'll be joining forces with Wines Under The Bonnet, three "Muscadeers" who's ethos is simple, to promote wines they love to drink. Beginnning with a natural focus on the diverse wines of their native Loire, their vine has spread to embrace the Languedoc, the Rhone, Gaillac and Bergerac; with new shoots in Franconia and the Pfalz. Expect a diverse flight of small production, characterful wines bursting with a sense of terroir.



Here's what some of our recent guests said about the SixSeats experience:

"The most inspirational meal of the year" ..."beyond passion, it's like inventing your own language" (@claudiowithachanceofmeatballs)

"Sael Projects is a love letter to Kent written in ink and paper harvested here. You won’t find a more down to earth experience than dining in a place that challenges the preconceptions of British cuisine in such ways. SP is crafted with knowledge of the land woven into Tobyn’s passion for food and expert technique. An intricate menu is made simple by the homely environment provided by the Excells and their humble vibe. This could easily be the most pretentious dining experience in which someone schools you on their findings but instead it feels like a lifelong friend sharing their weekly harvest around the fire— an experience so genuinely human it keeps you wanting more. " @hola_silver

"Tasty pieces of art... I felt like I was visiting old friends" @mliavaag

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