Hibiscus
The artistry behind fi ne dining
At the forefront of the elegant and award-winning fi ne dining experience at Hibiscus, set within the beautifully restored Billiard Room of Delapré Abbey and overlooking the parkland, is Executive Head Chef Bart Polinski. Since taking the helm in 2021, Bart has brought his distinctive fl air, creativity and deep respect for local, seasonal produce to Northampton’s culinary landscape. Under his leadership, Hibiscus has quickly risen to
prominence, securing accolades such as two AA Rosettes, Venue of the Year at the Northampton Business Excellence Awards 2024/25, and Booker Restaurant of the Year at the Weetabix Northamptonshire Food & Drink Awards 2024/25. Bart began his professional career at 19, working under
Michelin-starred chefs in France, where he honed his skills in the kitchens of Clermont and Le Pré. T is early exposure to the discipline, fi nesse and innovation of high-end French cuisine left a lasting imprint on Bart’s style. After returning to the UK, Bart brought his talent to Delapré Abbey, fi rst as Head Chef of the Orangery and, later, in 2021, as Executive Head Chef of both the Orangery and Hibiscus. What sets Hibiscus apart is not only its stunning loca-
tion within the historic abbey but also Bart’s dedication to quality local produce. Much of the produce featured in the tasting menus is grown by Bart himself in the Abbey’s Walled Garden. T is hands-on approach allows for an exceptional level of quality and a true farm-to-fork experience.
“T e opportunity to grow my own produce on site
brings a new level of freshness and creativity to my dishes,” said Bart. “We’re also incredibly lucky to be surrounded by brilliant local suppliers who share that passion for quality and seasonality.” T is ethos underpins every plate served at Hibiscus,
where diners are treated to dishes that celebrate the seasons, the region and the art of culinary storytelling. Each element of the seven-course tasting menu is carefully designed to take guests on a journey through textures, colours and fl avours that surprise and delight. With a strong emphasis on innovation, Bart’s menus might include unexpected pairings such as beetroot-cured trout with horseradish snow, or lamb shoulder served with fermented black garlic and foraged herbs. Every dish is not just a meal, but an experience – a refl ection of Bart’s meticulous attention to detail and passion for culinary excellence. Complementing Bart’s food is an expertly curated
wine list that elevates the tasting menu into something truly extraordinary. Overseen by Restaurant Manager Valeria Sula, the wine programme at Hibiscus is every bit as impressive as the food. Valeria brings a wealth of knowledge and a warm, welcoming presence to the dining room, helping guests navigate the extensive selection of wines with insight and enthusiasm. Valeria and her team take great care to pair each course
with wines that enhance the complexity and character of the dishes. Whether it’s a crisp Loire Valley Sauvignon Blanc that cuts through the richness of a smoked haddock velouté, or a bold Barolo that brings out the earthy depth of
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FOOD, DRINK & HOSPITALITY
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