Nina Basset reveals success of 10 in 8 does not rely solely on Michelin stars

By Peter Ruddick

- Last updated on GMT

Related tags: Fine dining, Restaurant, Chef

The Silk Glove restaurant at the Macdonald Bear Hotel is the latest opening for the 10 in 8 group founded by Michelin-star chef Alan Murchison
The Silk Glove restaurant at the Macdonald Bear Hotel is the latest opening for the 10 in 8 group founded by Michelin-star chef Alan Murchison
Nina Basset, managing director of the 10 in 8 business founded by Michelin-star chef Alan Murchison, has revealed details of the two forthcoming restaurant projects for the group which she says is not solely focused on gaining Michelin stars.

Fine dining company 10 in 8 was originally founded in 2010 with the stated ambition of operating 10 Michelin-star restaurants within eight years.​ 

It is set to launch The Silk Glove restaurant within the Macdonald Bear Hotel in Woodstock, Oxfordshire, next month.

The restaurant, named in tribute to the glove factory which originally stood on the site of the hotel, will be a standalone 24-cover eatery with a different menu and separate style of decor to the rest of the F&B space in the venue.

Industry stars

Speaking to BigHospitality, Basset explained the team had not put a target on when they hoped The Silk Glove would gain a Michelin star.

She argued the aims of 10 in 8 were not tied simply to the publication of the Michelin Guide which was impossible to manipulate or dictate.

"It is ten industry stars in eight years; that would potentially be Michelin stars but could also be people we bring through the teams who become industry stars in their own right – chefs, sommeliers or Front of House. We are not just focused on gaining Michelin stars."

Rooms business

The hotelier did say the launch would mark a new stage in the evolution of 10 in 8 following the merger with Basset's Hotel TerraVina six months ago.​ 

"There was a slight departure from the usual fine dining route when Hotel TerraVina and 10 in 8 merged because obviously Hotel TerraVina is very laid back, with a relaxed and informal style of service and the food is much simpler.

"That was the beginning of a new road for 10 in 8 to follow. We thought there was actually a way that we can do both – we can have a more informal, busy restaurant and we can do something that is finer at some stage at Hotel TerraVina in a separate area," she explained.

Basset revealed the new relationship will also work both ways with rooms soon to be added to the Paris House restaurant in Bedfordshire. "Hopefully wherever we have a restaurant, if there is the ability to add some sort of accommodation we will."

The Silk Glove

Murchison was originally approached by Macdonald Hotels before the merger. The team wanted to improve the dining options at the hotel and ultimately gain a Michelin star.

However the chef knew that would be difficult in the main space given the constraints of running a hotel dining room – instead Basset said 10 in 8 offered a different dining proposition in The Silk Glove.

"They loved the idea," she said. The opening, on 1 December, will mark the arrival of former Lords of the Manor head chef Matt Weedon to the 10 in 8 team at the hotel.

As executive chef, Weedon will take over the running of all of the hotel's food operations which will remain in keeping with the iconic Macdonald Hotels property. Matt will also be joined by his wife Rachel who has worked with both Murchison and her husband at L,ortolan.

The Silk Glove will be the latest fine dining venture for Macdonald Hotels which also works with Aiden Byrne in Chester and John Paul in Scotland.

Hotel TerraVina

Following the launch in Woodstock, the focus for 10 in 8 will turn to Hotel TerraVina which Basset co-founded with her husband – expert sommelier Gerard Basset. The restaurant team, led by new executive chef George Blogg, are preparing to launch a fine dining concept at the Hampshire venue.

"It is very much a new concept – we will still have the main restaurant but The Dining Room at TerraVina will be open on Saturday, Sunday and Monday evening. It is forest, foraged fair within a fine dining concept with fresh produce predominantly from Dorset or Hampshire served in a very rustic manor on bark and slates," she explained.

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