Kirk and Keeley Haworth’s Plates Farm and Retreat sets May launch date
Billed as a ‘working farm and luxury escape’, the site will be used to grow and forage some of the ingredients for Plates – the pair’s recently launched Shoreditch plant-based restaurant – while also offering a place for ‘guests to escape the city and reduce pace, finding inspiration in the surrounding nature’.
The farm – which is located between Bordeaux and Toulouse in the Lot-et-Garonne department - will have seven ensuite bedrooms, a pool, gym and sauna.
Various dining options are available, including dinner prepared by the Plates’ team of chefs who will ‘allow guests the opportunity to sample dishes that are still in development, escort them on foraging trips and work alongside other guests to create their own dishes’.
The Plates Farm has been renovated by Keeley and London-based design studio, Design & That, who also oversaw the design of the duo’s London restaurant.
“We are so pleased to announce the launch of the Farm and Retreat, offering a new type of Plates experience deep in nature. Designed to encourage people to slow down and unwind, the retreat programmes will be centred around our passions: nature, creativity and of course cuisine,” the pair say of the launch.
“We are also so excited to be working with Anthony on some beautiful artworks, which will be displayed both in London and in France; he shares our passion and the prints are a real expression of this
Bookings for the Plates Farm and Retreat will go live on 8 November.
The farm is available for group bookings and events on request (sleeping 14) with four-night retreat packages start from £1,000 per person based on two people sharing a room including all activities, half board and one banquet.
Plates opened in July on Old Street following a residency in Dalston. The 25-cover restaurant serves a tasting menu of six or seven courses that ‘aim to change the perception of how fruits, vegetables and plants can be transformed’.
The concept, which serves dishes that are free of dairy, red meat, gluten and refined sugar, is inspired by the ‘transformative’ plant-based diet Kirk adopted after being diagnosed with Lyme disease, which he says was at the core of his recovery.
