The exclusive Wildkitchen dining experience returns to Guy Ritchie’s Ashcombe Estate with a weekend-long supper club retreat curated by Carousel. Rose Dykins reports

Ashcombe Estate and Carousel have teamed up to bring the Wildkitchen summer supper club back to Guy Ritchie's Wiltshire estate for 2025.

From May to September, the supper club series will bring a star-studded line-up of guest chefs to the lakeside Wildkitchen at Ashcombe - which is owned by the director - and welcomes 16 guests at a time.

The 2025 Wildkitchen series will also extend the full Ashcombe Estate experience to diners. It will combine a full weekend of dining and outdoor activities with a two-night stay in one of the estate’s eight bedrooms. Two suites have been added to the previous six farmhouse en-suite double rooms, furnished by interior designer Edward Hurst in the style of a 19th-century New England shooting lodge. The new rooms offer views of Cranbourne Chase, a designated area of Outstanding Natural Beauty and International Dark Sky Reserve.

The intimate guest chef feast held at Wildkitchen will remain at the heart of the weekend supper club experience. Diners may recognise the Wildkitchen from its cameo in Netflix’s The Gentlemen, while its the al fresco set-up with with meticulous temperature controls empowers chefs to deliver an elevated barbecuing experience.

Guy Ritchie says: "I continue to be drawn to cooking over fire. I find the experience unpredictable, fire is precocious by its nature, it keeps you guessing. I’ve enjoyed seeing how the different guest chefs make it work for them, how they figure things out as they go along embracing the challenge when deprived of the gadgets and technology found in a modern kitchen. I’m looking forward to welcoming a whole new crop to the Wildkitchen next year”.

Launching the 2025 supper club series are chefs Alex Nietosvuori (Hjem, Northumberland), Charlie Tayler (Aulis, London), Debora Fadul (Diaca, Guatemala City), Masaki Sugisaki (Dinings SW3, London) and Andy Beynon (BEHIND, London). Each chef will offer a one-off tasting menu cooked exclusively over fire on the chef’s table, served lakeside as the sun sets. Guests will then be driven back to the farmhouse for a nightcap.Over their weekend escape, guests can explore the local area and the estate. Activities include a session in the bespoke Iglucraft sauna, wild swimming, yoga, spa treatments, walking and going for a picnic in the grounds. The Carousel team will also offer culinary workshops to guests throughout the summer, from pickling masterclasses to wine tastings.

A seasonal bar menu will be available to order throughout the weekend from the estate’s taproom, alongside a wide selection of fine wines, local beers and cocktails. The menu features Kimchi toasties and Wood-fired flatbreads with lardo and fennel pollen.

Bookings for the supper club weekend can be made here. En-suite double rooms are available from £350 per night (for a minimum two-night stay), with breakfast included and brunch served on Sunday. The guest chef experience can be booked for an additional £175 per person (set menu only).