The first phase of the Cordia Collective, a new rural hospitality project focused on sustainability from chef Chantelle Nicholson, was unveiled this week with the launch of two cafes on a country estate in West Sussex.
Baked by Cordia comprises the cafes Gloriette, in a summer house, and Ginkgo, at the entrance to the restored kitchen garden. They serve a selection of handmade pastries by Chantelle and head baker Janine Edwards, formerly of Toklas.
Chantelle, who also runs the plant-focused Mayfair restaurant Apricity, has set up the Cordia Collective at Borde Hill, near Haywards Heath, a Grade II listed property on a 2,300-acre estate with a rare collection of ‘champion’ trees. The project – her first in the countryside – reflects her long-term interest in regenerative farming practices, biodiversity and plant heritage.
The second phase of Cordia is scheduled to follow this autumn with the opening of a glasshouse restaurant and wine bar in the former stable block, showcasing produce from the estate’s biodynamic market garden.
Joining forces with Chantelle in the collective is Ruth Osborne, who has worked at Dan Barber’s Blue Hill at Stone Barns in New York State and recently returned from seven years running a food systems project in Stockholm.
Chantelle says, “To have the opportunity to be in the heart of nature, and work in tandem with the terroir and seasons is a true realisation of a dream. I can’t wait to immerse myself in it all and, alongside Ruth, create a new, dynamic collection of nature with delicious food and drink, and warm hospitality”.
Born in New Zealand, Chantelle has been based in London for 20 years and made her name working with Marcus Wareing before launching Tredwells (now closed) followed by Apricity.
