A coming together of two masters in their craft creating an unforgettable night at Mount Juliet.

Ken Harker, Executive Chef at Mount Juliet Estate created an amazing seasonal feast for his guests at his open kitchen he set up inside The Stables at the Hunters Yard Hotel at Mount Juliet Estate.

Originally from Sunderland in the north east of England, Ken Harker, has been Executive Chef at Mount Juliet Estate since 2010. Together with his culinary team, the Lady Helen was awarded a Michelin Star in 2014, the estate’s fine dining restaurant. Also under his command. The Hound restaurant in Hunter’s Yard in the heart of the estate, has been awarded 2 AA Rosettes and a Michelin Plate.

Ken’s Path into the culinary world began when he took a part time job as a kitchen porter while studying architecture. Inspired by the dedication, creativity and teamwork among the chefs, he quickly realised the power of taste and his passion for food. Ken is devoted to sourcing only the finest and best produced locally sourced ingredients, including vegetables and herbs from the estate’s own gardens.

When Ken asked Lamber de Bie, Master florist and florist of choice for the Mount Juliet Estate, to help with the décor in the room there was a clear understanding that these same details of local and the best products would apply for the flowers on the tables.

Ken had set up a Pop up kitchen in the middle of The Stables and Lamber decorated for 100 guests according the ethos of the chef.

All flowers were picked from the walled garden and foliage/herbs were picked from the chefs garden ay Mount Juliet. Lamber and his team used lots of Dahlia’s as well as foliage of Rosemary, Sage and Dill together with leaves from the trees and pumpkins grown on the estate.

Lamber used wine bottles, bier bottles and jam jars for the flowers and lots of natural moss, twigs and leaves, trails of hops from the estate to create a seasonal harvest themed display fitting to the amazing food that was served on the night.