A Ready Steady Cook-Off at Pythouse Kitchen Garden: A Taste of Seasonal Wiltshire

Pythouse Kitchen Garden ready steady cook event

There aren't many lunch invitations that involve two talented chefs, a large dose of nostalgia in the kitchen and a three-course meal created in just 45 minutes! So when we were invited to Pythouse Kitchen Garden, near Shaftesbury, for a Ready Steady Cook style cook-off and a chance of experiencing everything Pythouse Kitchen Garden stands for we were there for it.

Tucked away in the beautiful countryside of South Wiltshire, Pythouse Kitchen Garden is an enchanting 18th-century walled garden restaurant, and from the moment we arrived, it was clear that this was somewhere rather special.

Review

by Sarah Bourne

- November 2, 2026

Ready Steady Cook-Off at Pythouse Kitchen Garden

Chef preparing to cook a meal

Botanical drinks and a beautiful garden setting

We began our visit on the terrace with welcome drinks from SprigsterDrinks, the Pythouse-branded range of non-alcoholic botanical infusions.

Made using seasonal botanicals harvested and crafted in-house by the cooks and gardeners of Sprigs Co at Pythouse Kitchen Garden, these vibrant drinks are designed to capture the natural taste and character of an English country garden. They were a lovely way to start the afternoon, and a refreshing change from the usual welcome drink.

After a chance to enjoy the surroundings, we made our way to the covered gazebo, where the cook off was about to begin.

a cook outside gazebo, 2 chefs and one presenter

The Pythouse Kitchen Garden cook-off

The challenge? A three-course meal, prepared in just 45 minutes, by two chefs: renowned TV chef Lesley Waters and Pythouse’s resident chef Darren Broom, hosted by the vibrant & effervescent Tiggy Walker.

With the clock ticking, both chefs got to work, turning a selection of beautiful seasonal ingredients into what promised to be a rather impressive 3 course lunches. It was great fun watching the two teams in action, seeing how they approached the brief and the creativity that went into each dish. And as a lover of the old TV show I was in my element.

three images of a chef cooking uner time constraints

What made the experience particularly interesting was learning more about where the ingredients came from. Pythouse has a real commitment to sourcing locally, using its own garden produce alongside ingredients from trusted, ethical suppliers. A few of those suppliers were there on the day too, giving us the opportunity to hear their stories and understand a little more about the people and passion behind the food.

It’s easy to enjoy a delicious meal without thinking too much about where everything has come from, but meeting some of the people involved made the whole experience even more meaningful.

And the food? Absolutely stunning. We were lucky enough to sample the dishes created during the challenge, and both chefs certainly rose to the occasion. Three courses in 45 minutes might sound like a tall order, but they made it look remarkably effortless and made me realise I need to seriously up my own cooking game.

a selection of drinks in an outdoor setting

A delicious lunch in the rustic conservatory

Once the cook-off was over, we were invited to take our seats in the conservatory a delightful rustic plant filled space, for a three-course lunch prepared by resident chef Darren Broom and his team.

It was a wonderful opportunity to sit back, relax and enjoy the food properly after all the excitement of the competition. The dishes were beautifully presented and full of flavour, with the seasonal ingredients taking centre stage.

We started with:

Smoked Chettle Squash Soup & a Kale & Walnut Dumpling with a drizzle of chilli oil

Main Course:

Rolled Saddle of Venison, Spiced Damson Chutney, Celeriac braised in Beef Tallow served with Kohlrabi Cavalo Nero & Potato Gratin & roasted Carrots & Beetroot with a Plum Kernal Vinegar Glaze

Dessert:

Hazelnut Cake, Dulce de Leche, Roasted Pear & Ivy House Cream

bright colourful images of food

There’s a real sense of purpose behind the food at Pythouse. Its approach is rooted in the history of the garden and a belief in sustainable gardening and cooking. The three-acre plot inspires the menus, with garden gatherings, ethically produced ingredients from the wider community and the unmistakable flavour of smoke from the fire all playing their part.

The menu changes with the seasons, celebrating what’s growing and available rather than trying to offer the same thing all year round. It’s a simple idea, but one that makes so much sense when you see the garden and understand how closely the kitchen works with it.

Pythouse describes its food as being rooted in its garden, and you can really see that philosophy reflected in the experience. It’s about more than just eating well; it’s about celebrating the landscape, the people who produce the ingredients and a more thoughtful way of cooking.

three images of food

More than just a restaurant

What I particularly loved about Pythouse Kitchen Garden was that the whole experience felt connected. From the botanical drinks made by the garden team to the locally sourced ingredients, the chefs’ creativity and the beautiful setting, everything comes back to the garden and its produce, all led by Head gardener Annie Shutt.

It’s a place that celebrates seasonal food, sustainability and the pleasure of sitting down to enjoy a really good meal. And while the cook-off made for a brilliant and entertaining afternoon, it was the care and thought behind the food that really stayed with me.

If you’re exploring South Wiltshire, Dorset or Hampshire or looking for somewhere a little different for a special lunch, Pythouse Kitchen Garden is well worth adding to your list. Whether you’re a foodie, love discovering independent restaurants or simply enjoy a beautiful countryside setting, it’s a lovely place to spend an afternoon.

colourful images of food