At the forefront of the elegant and award-winning fine 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 flair, 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. This early exposure to the discipline, finesse 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, first 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 location 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. This hands-on approach allows for an exceptional level of quality and a true farm-to-fork experience.
“The 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.”
This 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 flavours 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 reflection 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 a wild mushroom ragout, every pairing is chosen to complement and contrast in just the right way. Valeria is always happy to share the story behind each bottle – whether it’s from a renowned European vineyard or a rising British producer – adding an educational and intimate layer to the experience.
This thoughtful attention to wine is part of what makes a meal at Hibiscus so memorable. Guests can opt for the full wine flight to accompany the tasting menu, which many describe as a masterclass in flavour harmony. Alternatively, the team can tailor a bespoke wine pairing based on a guest’s personal preferences, dietary needs or special occasion.
Beyond the food and wine, dining at Hibiscus is an immersive experience. The Billiard Room retains its historic charm while offering an intimate and contemporary setting. The Abbey’s architecture, with views across its sweeping grounds, creates a sense of occasion from the moment guests arrive.
But perhaps what makes Hibiscus truly unique is its connection to the wider mission of Delapré Abbey. As part of the Delapré Abbey Preservation Trust, Hibiscus contributes directly to the charity’s work to preserve the site’s history, protect its green spaces, and promote wellbeing through community initiatives. Every reservation supports these efforts, meaning that a dinner at Hibiscus has a lasting impact beyond the plate.
Richard Clinton, Chief Executive of the Delapré Abbey Preservation Trust, said: “Hibiscus Fine Dining is a shining example of how heritage spaces can be reimagined to deliver contemporary experiences while staying true to their historical roots. Bart’s creativity, passion for local produce, and connection to our grounds bring something truly special to Northamptonshire’s culinary scene. Through our greenhouses and Walled Garden, we’re not just growing ingredients, we’re cultivating a vision for sustainability, innovation and excellence.
“Hibiscus is about more than exceptional food; it’s about creating experiences that celebrate place, people and purpose. It’s inspiring to see how this approach is unlocking new possibilities, from garden to plate.”
Whether you are marking a milestone, meeting clients or simply exploring the best of Northamptonshire’s gastronomy, Hibiscus offers an unforgettable experience. Under the guidance of Bart Polinski and Valeria Sula, it is a place where fine dining is reimagined with integrity, elegance, and heart.
To find out more and to book, visit their website.
