Game Week Chef’s Table
- Eight course dinner £140 per person, Five course lunch £75 per person
- Next date 4th November 2026
- Swinton Estate
At Chef’s Table by Josh Barnes
Fine dining at its very best, with a special Game Week twist…
Join Chef Patron Josh Barnes, for an incredible journey of food and drink at Chef’s Table by Josh Barnes – an intimate gastronomic experience rooted in sustainability and provenance at the heart of the Swinton Estate.
Game Week Chef’s Table by Josh Barnes is open for dinner, from 7pm, beginning with a drinks reception, followed by canapés and an eight-course tasting menu plated in front of you. Seating just 12 guests, the experience is both immersive and precise. Proudly featured in the MICHELIN Guide, it invites guests to engage with the craft of fine dining at its most personal – a moment of quiet theatre where each dish is finished and presented before you.
A lighter five-course lunch is served on Saturday from 12.30pm.
Eight courses £140 | Wine pairing £90 per person
Five courses £75 | Wine pairing £60 per person
What’s included?
Drinks reception with canapés
A menu featuring seasonal ingredients sourced from the Estate and locally
Eight courses £140 | Wine pairing £90 per person
Five courses £75 | Wine pairing £60 per person
Upcoming dates
- 4th November 2026
- 5th November 2026
- 6th November 2026
- 7th November 2026
FAQs
The event will take place at Swinton Estate:
North Yorkshire
United Kingdom
Swinton Estate is one of the largest privately owned estates in England, situated in North Yorkshire and the Yorkshire Dales. Comprising 20,000 acres, about two thirds of the land is forestry and farmland, and one third open moorland.
- Eight course dinner £140 per person, Five course lunch £75 per person
- To book, call our friendly reservations team on 01765 680900 or email reservations@swintonestate.com
Terms and Conditions
Our standard terms and conditions apply.
Please note that due to the nature of the experience, children under the age of 16 are not permitted to dine at Chef’s Table by Josh Barnes.
