The Bailliage of Wessex was founded in early 2006 when a group of friends who regularly lunched at the Clos du Marquis restaurant near Stockbridge, Hampshire, together with Chef/Owner Germain Marquis, discussed the formalising of the group. In doing so, the desire was to be part of a larger organisation so as to be able to meet other like-minded people around the country … and even abroad when on holiday.

At the time, Philip Evins was the only Chaîne member in the group and after a little research by the others, they enthusiastically decided that they would all like to join the Confrérie. Thus, with 25 members, the Bailliage of Wessex was established with Philip as the first Bailli.

In 2007, Philip handed over the Bailliage leadership to Mike Attenborough-Cox until he stood down in 2010 and Janet Evins took over. The Bailliage grew steadily and when it had reached 120 members in 2015 it was decided to split it in two, the northern members becoming the Bailliage of Chilterns.

Paul Smith took over from Janet as Bailli in 2020, but business pressures forced him to step down three years later, since when Philip and Janet have been the Bailliage’s “caretakers” whilst a new Bailli is sought.

During its 20 years of existence to date, the Bailliage has held an impressive 175 events (an average of 8.75 per annum) at nearly 60 venues. All the while there have been annual unforgettable experiences for groups of members principally abroad visiting vineyard regions.

To celebrate the 20th anniversary of the Bailliage, Philip and Janet organised an impressive event at Chewton Glen at New Milton. Quintessentially English, the privately owned luxury country house hotel and spa in New Forest, was the perfect setting.

After a reception with Laurent-Perrier Heritage Champagne outdoors in The Walled Garden, dinner was much enjoyed in The Lake Suite. Executive Chef Luke Matthews and his brigade pulled out all the stops to present five perfectly crafted courses.

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Chilled Isle of Wight tomato gazpacho
burrata, Kalamata olives, basil
Franciacorta Ca del Bosco ‘Cuvée Prestige Ed45’ - Italy

Glitne* halibut with herb glaze
sea vegetables, caviar butter sauce
Bruno Giacosa Roero Arneis 2023 - Piedmont, Italy

Donald Russell dry aged fillet of beef
Portabello mushroom and bone marrow crust
spinach, sand carrot
summer truffle pomme puree
Marchand de Vin sauce
Tenuta San Guido ‘Le Difese’ 2023 - Tuscany, Italy

Local cheese selection
Tunworth | Isle of Wight Blue | Rosary Ash
Smoked Old Winchester
Masi Amarone Recioto della Valpolocella 2021
Veneto, Italy

White chocolate and pistachio financier
raspberry and Champagne sorbet
Marchese Antinori Vinsanto del Chianti Classico 2021
Tuscany, Italy

Tea and coffee

The first two decades were duly acknowledged in the finest Chaîne style. It was an honour to have been invited to share in the celebrations. Here’s to the next 20 years of great camaraderie for the Bailliage members!

Marie Jones
Managing Editor, Chaîne News Online
International Vice-President

* Ed. The unique taste and texture of snow-white halibut from Glitne is formed by the deep, cold, crystal-clear water of the Sognefjord.

NB. Ownership and copyright of all the images remain with the photographer, Richard Willett Photography (Web: https://www.richardwillett.uk)