The Dysart Petersham is family owned and run.
Everything about The Dysart Petersham, its initial restoration, approach to food, drinks and service, commitment to quality ingredients and responsible sourcing, concern for tradition, garden, is driven by a guiding family view and firmly rooted in the shared values of Manager, Barny Taylor, and classically trained Head Chef, Kenneth Culhane. Both are constantly inspired and re-invigorated by our beautiful, country, surroundings in this village and the changes it sees through the seasons.
They are supported by a wider team, front of house and behind the scenes in the kitchen and by gardener and forager, bringing delights to us at unexpected moments. Both love the moment when new ingredients arrive each day, freshly gathered to influence the dishes.
Together, the team is passionate about food and wine, sensitive to the increasing need, understood naturally in earlier years better connected with nature, for ethical treatment and welfare of animals, thoughtful and natural cultivation of plants, the value of old varieties and breeds, the richness that wild herbs, flowers and plants add and the wise use of resources.
Both are keen communicators. Both want to make guests happy. Barny is never happier than when showing our nature board, explaining the ingredients, the flavour balances, the cooking methods, sourcing and traditions to those who want to listen – and why a particular wine is so good with them, often a surprising wine, but has the sensitivity from experience to know when guests simply want to enjoy the company, the food, the wine, the hospitality – the occasion.