Madresfield Estate is a stately home set in the Worcestershire countryside, situated between the Malvern Hills and the River Severn.
It is one of the few moated manor houses in England that is still a family home. Behind the estate at Madresfield is a skilled and passionate team that works closely with the family to sustain the historic buildings and the land. One of them being Edward Ford – Head of Food and Operations.
From running his own business – an oyster bar on a double–decker bus in London – to helping shape some of London’s top dining spots, Edward shares his journey from London to Worcestershire. "I trained as a chef when I was 18, but I always knew my path was beyond the kitchen. I worked with chef Angelo Sato, helping set up many of his businesses, including Humble Chicken, which now has two Michelin stars.” The connection to the land has now shaped the way Edward works, the setting of Madresfield being his greatest inspiration. “We have our own butchery and a restaurant in Malvern – The Madresfield Butchers and Grill – where we sell produce direct from farm to fork. It is a neighbourhood restaurant; all our meat is born and bred on the Madresfield Estate, just two miles away at the foot of the Malvern Hills.
The restaurant and the menu is the result of a careful and ongoing collaboration between Tim Hassell, Farm Manager; butcher John Hearn; and Head Chef Tom Friedli and his team. Edward explains, “We farm in a sustainable way; all our animals spend as much time outside as possible. We try to move both cattle and sheep regularly to give the pasture time to recover and make sure that essential and delicious perennials are not lost due to overgrazing.”
Edward is enthusiastic about this year’s Taste Worcestershire: “Visit Worcestershire are doing a fantastic job in boosting the county’s profile as a foodie destination. We have great produce here in the county, and there are many talented people doing great things, and with Taste Worcestershire, it inspires us to all showcase our work and work collaboratively.”
“It’s important to promote and try and boost the profile of the people doing fantastic things. From producers to chefs to small-scale businesses and farmers. It’s good to have a focal point to celebrate all these people and celebrate their successes.”
The Madresfield team are working on a new development on the farm, which will offer an exciting new customer experience, where visitors will be able to eat, drink and buy produce directly from the farm. “The restaurant team are inspired by the changing of the seasons and the new produce they bring; we are ready for Taste Worcestershire and pushing the menu to new levels.”
