Image credit Lisa Tse
Forever curious
Rooted in nature
Image credit Lisa Tse
Spring 2025 will see the launch of The Cordia Collective, a new culinary venture from Green Michelin-starred chef Chantelle Nicholson. Located within Borde Hill - the stunningly beautiful and historic 2,300-acre estate in West Sussex - the project will bring Chantelle’s regenerative ethos into the English countryside for the first time.
The Cordia Collective will be dynamic and multifaceted, championing locally sourced, seasonal food, while celebrating the rich biodiversity and plant heritage of Borde Hill. The Collective, much like nature itself, will continue to evolve, starting life as a bakery and garden café in spring 2025, before developing into a glasshouse restaurant, café and wine bar, and workshop space in the former stables in autumn 2025. Featuring a beautifully restored walled kitchen garden, with produce from the estate’s biodynamic market garden, The Cordia Collective will be the true embodiment of everything Nicholson loves, respects and enjoys.
Joining forces with Chantelle for The Cordia Collective is Ruth Osborne, co-founder of London’s much loved Wine Car Boot, who brings with her experience from running a wide variety of hospitality projects in London and overseas including wastED for Dan Barber’s Blue Hill at Stone Barns. Ruth has recently returned from seven years in Stockholm, where she ran a project looking at local resilience, land equity, farming and how to create a new blueprint for future food systems alongside owning a restaurant geared towards circularity and reducing waste. Ruth and Chantelle share a passion for putting nature first and fostering a culture and environment that cares for both the planet and the local community.
‘Baked by Cordia’ will mark the start of the journey at Borde Hill, headed up by acclaimed baker Janine Edwards. Janine brings with her a wealth of experience from Little Bread Pedlar, Darby’s and most recently, London’s much-loved Toklas Bakery.
