Follow along with Brad as he makes his Exmoor Sturgeon, Crispy Cull yaw potatoes & Spring findings dish paired with Gusbourne Blanc de Noirs 2016.
“Everyday I challenge myself to excite people with my cooking. To give you a taste of the food I love to cook and to serve up food you can’t get at home.
I want my passion for cooking to come through with every mouthful and for every dish to take you on a culinary adventure.“ - Brad Carter
Brad has worked in fine-dining restaurants in Marseille, France and Menorca, where he was inspired by the methods, flavours and ingredients that would later influence his own unique take on modern British food. Brad returned to the UK and gained further experiences as a chef working in kitchens in Torquay and London. He soon grew an ambition to have his own restaurant that celebrates local British produce.
The young chef’s dream was turned into a reality when he opened the doors of Carters of Moseley with his partner Holly Jackson in November, 2010. Recognition soon came from the top when they were awarded a coveted Michelin star in September 2015 and winning Good Food Guide Readers’ Restaurant of the Year 2015 competition.
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Wine isn’t just something we drink. It brings us to think about stories of geology, history and the physical places that add their layers of character. Gusbourne’s proximity to Romney Marsh provides interesting insights into our wines, as you’ll find when you visit the estate.
The Science of Wine Tasting
When we share a bottle of wine, what makes us detect or respond to certain flavours and aromas? There’s the objective science behind why wine tastes as it does – and a whole set of subjective factors that affect our individual preferences.
Gusbourne Estate Tours: One for Wine Lovers
Led by one of our friendly, knowledgeable Nest tour hosts, this small-group, four-hour visit round some of our hidden corners – followed by a tutored tasting with lunch – is designed for those keen to learn what makes Gusbourne wines so special.