Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

There is something alluring and magical about trusting mother nature to call the shots and guide the dishes. The chef and their team have to rely on their skills to work with ingredients from carefully selected local suppliers and translate the produces from the garden to dishes that will excite diners.

Meet the team

Pulling off this concept could be a tall order for any chef but Adam Degg isn’t just any chef. He is an award-winning one, formerly head chef at Rudding Park's Horto, which has been recognised with three AA Rosettes.

Adam has also worked with Michelin starred chefs including Tom Kerridge and recently graced our screens taking part in the Great British Menu, hands down one of the most competitive and exciting professional cooking shows.

The Mackaness family and teams behind Rudding Park have supported Adam in making this dream a reality; from the design and setting of the restaurants and latest equipment all within reach, to the bespoke plates designed by Adam and made by local craftspeople, every element has been carefully considered.

The kitchen garden

I loved visiting the kitchen garden - that organically grows over 500 edible plants - because it helped me to discover new produces and herbs that took my breath away, challenging me and making me think creatively.

The head gardener, Sarah Owen-Hughes,  kitchen gardener Emma Pugh and the team continue to do a phenomenal job by constantly planting new species of plants, keeping the chefs on their toes.

An open-plan, immersive dining experience

When I welcome guests to my home, they often want to hang out in the kitchen which sometimes mean they are in my way in those final moments when dishes frantically come together.

Diners are often curious about the dishes they are served and like to learn about the process, have some questions or just want to have a chat. This often happens when I sit down to eat and I try to answer their questions albeit distracted by thoughts of the next course. I usually give up eating just to be a good host.

Fifty Two appears to have cracked this bane of the entertaining home cook as the kitchen is open plan and designed for 20 diners to see what is happening, ask questions with the opportunity to put on an apron and get involved if they want.

The chef is on hand to explain the ingredients and processes which makes this quite exciting for those with curious minds. Adam is a passionate and creative chef and a lot of thought has gone into this new dining experience.

The food and drink 

Canapés on opening night included smoked salmon roe blinis, oysters with a green herb sauce, sweetbread with wild garlic dust, tempura oyster with a lime gel, barbecue potatoes, smoked eel and malt vinegar and artichoke crisps and sunflower oil hummus.

Options of drinks included a stunning sweet Sicily and lemon verbena lemonade and blackberry, lemon thyme and elderflower mock-tail.

If these are indications of what’s to come, then I say: game on and bon appétit to diners. And by game on, I mean there’s a pack of card to spark conversations and a game of dessert island disc over pudding. Need I say more?

Bookings are now open for 10 course servings and five drink pairings at £115 with an additional £50 for the drink pairing, per person on Fridays and Saturdays.

There's also a more budget-friendly option of six courses and three drink pairings at £85 with an additional £35 drinks pairing is available on Sundays, Wednesdays and Thursdays.

There is one sitting per night at 7pm with a welcome drink on arrival.

• Yemi’s Food Stories: top tips for cooking with limited ingredients


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