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.
You may also like...
Love London: Five Ideas for a Capital Staycation
We asked our friends at onefinestay to recommend some of their favourite London addresses for a luxurious city break. All near some of our favourite Gusbourne hospitality partners and stockists. A very fine way to show the capital some love.
Winemaking: How It All Begins
How can some grapes growing on a vine eventually come to elevate the everyday into a special occasion? Here's how we turn what happens in the vineyard into what happens in the bottle.
Our Home Village
All fine wines come with a sense of place, the singularity of their origin. In our case, it's the ancient flint and limestone village of Appledore in Kent, a handful of miles north of the English Channel, that adds its character to our sparkling wines. It's a spot worth exploring on your visit to Gusbourne Estate.