A Georgian family home lovingly restored from its classic origins and rewoven into 438 acres of secluded Hampshire. Calling all curious minds, The Assembly is an eclectic series of talks, workshops, screenings and other activities held all year throughout the estate - from the Sun House to Sam's Camp from the depths of the woods to the Dolby Atmos Screening Room - for residents and outside guests.
Heckfield Place
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14 episodes
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Podcast Overview
A Georgian family home lovingly restored from its classic origins and rewoven into 438 acres of secluded Hampshire. Calling all curious minds, The Assembly is an eclectic series of talks, workshops, screenings and other activities held all year throughout the estate - from the Sun House to Sam's Camp from the depths of the woods to the Dolby Atmos Screening Room - for residents and outside guests.
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Publishing Since
4/29/2019
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Recent Episodes
March 16, 2020
50 Shades of Green - how to turn off the plastic tap
Listen to our panel of sustainability experts: Skye Gyngell, our Culinary Director and London's Spring Restaurant Chef; Sian Sutherland, co-founder of A Plastic Planet; and Xenia zu Hohenlohe, a Founding Partner/Director with the Considerate Group. They will hone in on the issues, why they are problematic, and the practical way we can kick our food waste and other habits. Co-founder of the Considerate Group, a solutions provider for sustainable services to hospitality businesses, Xenia’s motto is 'Making Sustainability Sexy- 50 Shades of Green’ for which she was recently featured in the FT special report section. http://considerategroup.com/ft-video-50shadesofgreen/ She began her career in the hotel industry 24 years ago. First as a PR for international hotel groups such as Mandarin Oriental Hotels in London and then spent various years at Aman. Igniting social change, creating brands, campaigns and businesses with soul is Sian’s passion. In 2017 Sian co-founded A Plastic Planet, a social Impact non-profit with a single goal - to ignite and inspire the world to turn off the plastic tap. Their first campaign asked supermarkets worldwide to give customers the choice to buy plastic and guilt free in a Plastic Free Aisle. This campaign rapidly became the No 1 initiative in UK offering a genuine solution to the plastic pollution crisis, with significant worldwide media attention, public support and engagement with industry. A Plastic Planet work with retailers, educators, legislators and governments to reduce the use of indestructible plastic to package our perishable food and drink. SquareMeal's Female Chef of the Year, Skye is one of Britain's most well-respected chefs, Australian-born Skye Gyngell is best known for her seasonally-focused culinary style. Having trained in Sydney and Paris, Skye moved to London and worked at The French House before securing Head Chef role at Petersham Nurseries, which achieved a Michelin star under her stewardship, and moving to set up Spring at Somerset House in 2014. Skye joined Heckfield Place as Culinary Director before the opening, and has been instrumental in guiding the culinary concept and estate offering. In her role at Heckfield Place, Skye oversees the menus at Marle & Hearth, as well as the seasonal Sun House restaurant. Her signature style of dishes created using local, fresh ingredients underpin all that is served at Heckfield Place, with Skye working closely with the Home Farm team to serve produce grown on the estate. She is the author of numerous books including Spring, A Year in My Kitchen and How I Cook
January 17, 2020
Value Of Adventure: Is exploration dead? The psyche of endurance
Just how do you push your body to the extreme? During our Value of Adventure month, join our panel of explorers in delving into the psychological and physical endurance and stamina needed for extraordinary explorations. In conversation with The Assembly curator Lucy Hyslop, meet three young explorers and motivational speakers: George Bullard, a world record-breaking explorer, endurance athlete and partner at IGO Adventures; Ironman and Ultra runner Marina Ranger; and adventurer and Guinness world record holder Jamie Sparks. George has covered almost 2,000 miles on foot in the polar regions and completed countless expeditions around the world, guiding 350 people of all age groups remote and hostile areas. At 14 George was part of a team to swim the English Channel, circumnavigate Barbados and New York’s Manhattan Island and latterly, swim the length of Lake Zurich. At this time he was ranked #1 in the UK for Tetrathlon. After leaving school George spent 2 months on the Antarctic archipelago of South Georgia followed by George’s largest polar expedition to date. At the age of 19 he achieved a feat that explorer Sir Ranulph Fiennes, the world’s greatest living explorer, described as ‘genuinely ground-breaking’, completing the world’s longest fully unsupported polar journey of all time. George returned from a world first kayaking expedition from Greenland to Scotland trying to uncover an ancient myth and returned from a 1.5 month trip walking the ice road in Canada in preparation for this trip. He also runs a company called IGO Adventures, which created a series of adventures in the middle of nowhere. Marina Ranger was 22 when she completed her first ultra marathon, running 250km in 7 days across the Kalahari desert in South Africa with a week's supply of food and kit on her back. Now 28, having completed 20+ ultra marathons, 2 x half Ironmans, 2 x full Ironmans and 1 x long distance triathlon where she represented GBR, it is safe to say she has a full time job fulfilling her love and passion for endurance sports in the hours outside of her career in business operations for a property company. Marina believes that everyone has the capability to push beyond their perceived boundaries and with hard work and dedication they can achieve great things beyond their expectations. As much as she loves pushing her body to limits, she hopes she can encourage others to too... Jamie holds the Guinness world record, alongside his friend Luke Birch, for the youngest pair to row across any ocean. Rowing for 54 days, surviving off dehydrated food and desalinated water, they raised a record total for Breast Cancer Care. The following year he captained a crew, which became the fastest four men crew to row unsupported across the Indian ocean. Now motivating all generations across the globe with his stories, and inspiring them to take action themselves.
January 8, 2020
Tuck in... with Chefs Darina Allen, Skye Gyngell and Jordan Bourke
Join Skye Gyngell, our Culinary Director and Spring Restaurant Chef, in conversation with Darina Allen, who owns and runs the internationally renowned Ballymaloe Cookery School in Co. Cork, Ireland. They talk all things food - from great recipes and writing cookbooks to the wonders of bio-dynamic food and fermentation - with chef Jordan Bourke. After establishing the Ballymaloe Cookery School in 1983, Darina went on to author such classics as Simply Delicious, Simply Delicious France and Italy, and A Year at Ballymaloe Cookery School. Winner of numerous awards, including the 2018 Gourmand World Cookbook Award, she received an Honorary Fellowship of the Dublin Gastronomy Symposium in recognition of a lifetime’s dedication and work promoting Irish gastronomy, food history and culture and the Veuve Clicquot Business Woman of the Year 2001. Website: www.cookingisfun.ie Jordan is a chef, award-winning author and broadcaster. Having trained at the Ballymaloe Cookery School in his native Ireland, he went on to work under the Michelin star chef Skye Gyngell. From there he worked in kitchens in Seoul, Korea, which led to the publication of his cookbook ‘Our Korean Kitchen’ (co authored with his wife Rejina Pyo). Jordan is a columnist for Waitrose Food magazine, with 12 new seasonal recipes each month. He is also a panelist on BBC radio 4's The Kitchen Cabinet and guest presenter on BBC 1's Saturday Kitchen. He is the recipient of both the Fortnum & Mason Food & Drink Award and the Observer Food Monthly Award. Jordan lives in London with his wife and son.
14 total episodes available
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