About
David Wicks
Chef/Patron
Over forty years I managed and built hospitals, invented and manufactured the famous Suffolk Recliner armchair, created the world’s first ”wysiwyg” word processor software and set up and ran a graphic design and print service for the not-for-profit sector. Having reached sixty I thought that I might like to retire and finally complete my ambitious scheme for the gardens at Moat Farm
But I missed running a small business, missed the buzz of designing and inventing stuff and missed the customers. Providing people with really well designed products and value for money has always been a passion of mine. So has cooking lots of courses for supper and exploring the world of wine. I suppose that the result was inevitable. My own small restaurant, a five course set menu at a sensible price with service included and wine at half the price charged in conventional restaurants.
And the gardens are now completed. Arrive in good time in the lighter months of the year and you can wander round the gardens before supper with a glass of champagne in your hands, walk-up and down the herbaceous borders and stand on the bridge over the moat to watch the sunset reflected in the water.
Chef/Patron
Over forty years I managed and built hospitals, invented and manufactured the famous Suffolk Recliner armchair, created the world’s first ”wysiwyg” word processor software and set up and ran a graphic design and print service for the not-for-profit sector. Having reached sixty I thought that I might like to retire and finally complete my ambitious scheme for the gardens at Moat Farm
But I missed running a small business, missed the buzz of designing and inventing stuff and missed the customers. Providing people with really well designed products and value for money has always been a passion of mine. So has cooking lots of courses for supper and exploring the world of wine. I suppose that the result was inevitable. My own small restaurant, a five course set menu at a sensible price with service included and wine at half the price charged in conventional restaurants.
And the gardens are now completed. Arrive in good time in the lighter months of the year and you can wander round the gardens before supper with a glass of champagne in your hands, walk-up and down the herbaceous borders and stand on the bridge over the moat to watch the sunset reflected in the water.
