Wyken Vineyards

Wyken's vines, planted in 1988 on sandy loam over chalk, are trained by hand using the double guyot method, one vine at a time — the same estate has farmed this Suffolk land, all 1,200 acres of it, since long before the vineyard existed. The farm around it still shapes what comes off the vines and out of the kitchen: wetlands are grazed to bring back lapwing, which in turn produces the rare-breed beef on the restaurant's menu, and the wildflower meadows that support orchids are kept that way by the same light sheep grazing that supplies the lamb.