Tillingham Vineyard

When	Days	Hours
Bar	Mon, Tue, Wed, Thu, Fri, Sat, Sun	11:00–23:00

The Bar is open to walk-ins daily 11am-11pm (a homepage banner separately says 11am-10pm -- the two disagree, treat with some caution). Pizza Barn open daily 12pm-8pm. The Michelin Green Star Restaurant serves dinner every day (Mon-Sun), plus a la carte lunch Fri/Sat and a Sunday Roast, all reservations recommended -- broader than previously recorded (was Wed-Sun dinner only). Guided Wine Tours run daily at 11am/2pm/4pm depending on the day, GBP40pp, max 7 people, advance booking essential. IMPORTANT: the site frequently posts temporary reduced hours or one-off closures via a homepage banner for private events (e.g. one seen this visit: closed for a private event on a specific Thursday, with that same week only running Fri-Sun for everything) -- always check the live banner before visiting, the standing hours above are the default/fallback only.

Opening hours can change for private events - it's always worth checking the vineyard's website before you visit.

What's the vibe?

Tillingham is relaxed but intentional. It attracts a crowd that cares about where food and drink come from, how they’re made, and how places feel - from chefs and sommeliers to London weekenders who’ve done their research. There’s a strong sense of style here, but it’s grounded in farming and production rather than surface aesthetics. Expect long lunches, good playlists, natural conversation between tables, and wine that sparks opinion rather than playing it safe.

Tillingham works best as a destination rather than a quick stop, with most visits centred around food, accommodation, or pre-booked experiences.

Restaurant & bakery:

The on-site restaurant holds a Michelin Green Star and focuses on seasonal, produce-led cooking, using ingredients from the estate and surrounding farms. Menus change regularly and lean towards sharing plates rather than formal courses. Lunch is served Friday to Sunday (12:00–15:00); dinner runs Wednesday to Sunday (18:00–20:00). Booking is recommended. A bakery operates on site, supplying bread and baked goods that are integral to the food offering rather than an add-on.

Wine tours & tastings:

Public tours run daily and last around 90 minutes, taking in the vineyard and winery before finishing with a tasting of four wines. Priced from £40 per person. Private tours can be arranged for groups of eight or more, from £50 per person. Advance booking is essential. Book a tour.

Accommodation:

Tillingham has 11 rooms in a converted hop barn, each with vineyard views. Rates start from £175 per night for two people on a bed and breakfast basis. Dog-friendly rooms are available (extra charge applies). There are no televisions or Wi-Fi - the rooms are designed to encourage a proper break from the everyday. Book a room.

Private hire & weddings:

Tillingham is available for weddings, corporate away days, and private gatherings. Full estate takeovers are possible for larger groups or intimate weddings. The Private Dining Room accommodates 9–14 guests, from £60 per person for lunch or dinner. The Dutch Barn suits larger outdoor events. Creative workshops and wine tours can be incorporated into group bookings. Enquiries via the events team.

Events:

Tillingham runs a varied programme throughout the year, including winemaker dinners, foraging, yoga classes, wellness days, craft workshops, seminars, and seasonal celebrations such as Christmas events and a New Year's Eve dinner. See what's on.

Dogs & children:

Dogs are welcome, including in dog-friendly rooms (extra charge applies), and homemade dog treats are available. Public wine tours are adult-only, though private tours can be booked for families and groups of eight or more. The overall focus is on food, wine, and stays rather than family-focused activities.

Tillingham produces a range of still and sparkling wines, made from estate-grown fruit as well as carefully selected nearby sites. Grape varieties include both familiar cool-climate plantings and less conventional choices, reflecting a willingness to work outside the mainstream English wine template.

Winemaking happens on site, with a minimal-intervention approach that accepts variation between vintages and bottlings. The wines are often textural, expressive, and deliberately not smoothed into uniformity, which has helped them gain traction among sommeliers and independent wine lists rather than mass retail.

Alongside wine, the estate also produces cider and other fermented drinks, reinforcing its broader interest in fermentation as a craft rather than wine as a single category.

By car
Tillingham is located near Rye, East Sussex, close to the Kent border. The rural setting makes arriving by car the most practical option, particularly if staying overnight or visiting for a meal.

By public transport
The nearest station is Rye, served by trains from Ashford and Hastings. From Rye station, a taxi is required to reach the estate.

Book train tickets in advance via Trainline.

Tillingham sits within easy reach of Rye, the East Sussex coast, and several well-known vineyards across Kent and Sussex, making it a natural base rather than a single-stop visit.

Nearby vineyards

• Gusbourne – A polished English sparkling wine producer near Appledore.
• Chapel Down – A large, visitor-friendly estate in Tenterden.

Restaurants

• Webbe’s at The Fish Cafe, Rye – Seafood-focused dining in the town centre.
• The Fig, Rye – A small, produce-led restaurant popular with food-focused visitors.

Hotels

• The George in Rye – A historic inn with rooms.
• Jeake’s House – Boutique accommodation in one of Rye’s older buildings.

Attractions

• Rye – Medieval streets, independent shops, and coastal walks.
• Sissinghurst Castle Garden – A major garden attraction within driving distance.

Tillingham is often cited as one of the estates that helped normalise a more food- and culture-driven approach to English wine. Rather than positioning wine as a luxury product, it’s framed as something agricultural, seasonal, and closely linked to how people eat and socialise.

The decision to combine vineyard, winery, restaurant, bakery, and accommodation on one site wasn’t about scale, but about coherence. Everything feeds into the same philosophy: minimal intervention, respect for raw materials, and an acceptance that variation is part of the point. That outlook has resonated strongly with chefs, sommeliers, and a younger wine audience who are less interested in polish and more interested in intent.