The Dining Room
All-inclusive · cooked to the day
The bungalow's own dining room. Breakfast after the estate walk, tea in the garden, dinner by the fire.
With the house's rhythm
Every meal in the house, cooked to the day
There is no printed card. The kitchen cooks to the day from what these slopes supply: iskus squash down to its shoots, large cardamom dried over smoke, mandarins through the winter, and dal, bhat and tarkari at the heart of the plate. Breakfast follows the morning walk, the estate's own tea is poured in the garden with its muscatel note, and dinner is taken slowly by the fire.No printed card. The kitchen cooks to the day from these slopes: iskus squash, smoke-dried cardamom, winter mandarins. Tea is poured in the garden, and dinner is taken slowly by the fire.
EstateCooking
No menu. They asked what we don't eat, once, on the first night.
Cooked to the day
at the table the house sits down to
The dining room, the garden, and wherever else the weather suggests.
Farm to Plate
From Farm to Plate
Every exceptional meal begins long before it reaches the table—with the soil, the seasons and the hands that nurture each ingredient.
Grown with Purpose
Our cultivation initiatives bring fresher produce to the table while encouraging more responsible and efficient procurement.
From Our Land to Your Plate
Behind every ingredient are farmers, gardeners, growers and culinary teams whose knowledge and care bring nature’s abundance to the table. By valuing provenance, seasonality and local produce, we create food that is rooted in its place.
A Story on Every Plate
For MAYFAIR, true culinary luxury lies in provenance—the connection between the land, the people and the plate, where every meal becomes a story of place, purpose and responsible hospitality.