under the guidance of Mattagne. Fine-dining restaurant, The Wine Room, will focus on meticulously crafted tasting menus, seasonal produce at its peak, and dishes that tell stories of land, sea, and season. The Garden Room – an all-day restaurant and bar inspired by Mattagne’s travels – will blend international influences with the chef’s signature elegance, offering inventive small plates, cocktails, and a vibrant indoor space with a terrace and outdoor kitchen for the summer season.
From Irish country houses to Aegean caldera views, each of these chefs bring their distinct culinary perspective to the plate.
BOTANIC SANCTUARY ANTWERP ENTERS A NEW CULINARY ERA WITH THE APPOINTMENT OF LEGENDARY BELGIAN CHEF, YVES MATTAGNE AS CULINARY DIRECTOR
Botanic Sanctuary Antwerp – already recognized as one of Europe’s leading culinary destinations – will welcome Chef Yves Mattagne in Spring 2026. Following several celebrated years at the celebrated La Villa Lorraine and 2 Michelin star Sea Grill in Brussels, the multi-award-winning chef now chooses Botanic Sanctuary Antwerp as the stage for the next chapter of his culinary journey. Working closely with Mattagne, Chef Charles Broutard will translate this cision into reality as he leads two new signature restaurants and the bar
These openings will become a new culinary hub within the hotel, complementing Botanic Sanctuary Antwerp’s existing line-up of acclaimed chefs. They join two-Michelin-star Hertog Jan and one-Michelin-star Fine Fleur, further strengthening the property’s standing as one of Europe’s leading gastronomic destinations and introducing a contemporary energy that spans refined tasting menus to relaxed, experience-driven dining. Rates at Botanic Sanctuary Antwerp start from €400 per night on a B&B basis. www.botanicantwerp.be
THE BOTANICAL ROOMS AT THE NEWT IN SOMERSET INTRODUCES ITS NEW HEAD CHEF, TONY KRAJCIR
The Newt in Somerset has welcomed Tony Krajčír as Head Chef at The Botanical Rooms, bringing a produce-first approach shaped by his experience in some of the UK’s most respected kitchens. Working in step with the estate’s farm, gardens, butchery and creamery teams, Tony champions a ‘fresh is best’ philosophy – ensuring ingredients are harvested, handled and cooked at their peak, with daily harvests allowing produce to move straight from ground to kitchen and, wherever