Led by Green Michelin-starred chef Chantelle Nicholson, The Cordia Collective brings a fresh nature-led approach to food at Borde Hill.

Rooted in sustainability, this evolving project includes Baked by Cordia, a newly opened micro-bakery crafting handmade pastries and bakes for Ginkgo, our sunshine-hued coffee shop inside the Garden’s visitor entrance building, and Gloriette, our outdoor summerhouse café in the Garden.

With a focus on whole foods, The Cordia Collective champions consciously grown wheat from Bruern Farm and Stoates Farm, High Weald Dairy’s cheese, and fresh fruit and vegetables from Shrub Provisions. Visitors can expect locally sourced, seasonal food that celebrates Borde Hill’s rich biodiversity and plant heritage.

In autumn, The Cordia Collective will expand into a new glasshouse restaurant, café wine bar, and workshop space set within our Victorian Stables, featuring a beautifully restored walled kitchen garden, with produce from the estate’s biodynamic Market Garden.

Spring 2025 sees the launch of The Cordia Collective at Borde Hill, a new culinary venture from Green Michelin-starred chef Chantelle Nicholson, bringing her regenerative ethos into the English countryside for the first time.

The Cordia Collective is 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 micro-bakery and garden café, before developing into a glasshouse restaurant, café and wine bar, and workshop space in the former Victorian stables in the autumn. Featuring a beautifully restored walled kitchen garden, with produce from the estate’s biodynamic Market Garden, The Cordia Collective is the true embodiment of everything Chantelle 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 marks the start of the journey at Borde Hill, headed up by acclaimed baker Janine Edwards, who brings with her a wealth of experience from Little Bread Pedlar, Darby’s and most recently, London’s much-loved Toklas Bakery.

Jay Goddard, Managing Director of Borde Hill says “I’ve admired Chantelle’s ethos and cooking for years and it’s so exciting to be collaborating with someone who shares such a similar mindset and values. Her passion for sustainability and nature align with our future vision and plans for the estate, and we are so thrilled to be welcoming in an exciting new chapter for Borde Hill.”

Borde Hill | Borde Hill Lane
Haywards Heath | West Sussex
RH16 1XP

Telephone +44 (0) 1444 450326

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Opening Hours

The Garden is open 10am-5pm, daily (3.30pm from 3rd November)

15th February – 21st December 2025