WILDKITCHEN THE NIGHT LOS 33 WILL BE COOKING GUY RITCHIE’S PRIVATE ESTATE
The exclusive WildKitchen dining experience returns to Guy Ritchie’s Ashcombe Estate with a weekend supper club, presented by Carousel
Madrid, September 3, 2025 – Ashcombe Estate and Carousel have once again joined forces to bring the second edition of the summer supper club WildKitchen to Guy Ritchie’s estate in Wiltshire.
From May to September, this supper club series welcomes a stellar lineup of guest chefs to cook at the WildKitchen by the Ashcombe lake —the private property of the director— hosting only 16 guests per event.
The 2025 edition of WildKitchen spans a full weekend of gastronomy and outdoor activities, paired with a two-night stay in one of the estate’s eight bedrooms.
Featured in The Gentlemen, the country house where guests stay is a 19th-century New England hunting lodge decorated by interior designer Edward Hurst, overlooking Cranborne Chase, an Area of Outstanding Natural Beauty and International Dark Sky Reserve.
Just a short ride away in a gunbus, nestled beside a natural lake, lies the WildKitchen —the ultimate expression of Guy Ritchie’s passion for open-fire cooking. Here is where the heart of the experience takes place: on Saturday evening, a different guest chef each weekend prepares a unique tasting menu cooked exclusively over fire at the chef’s table.
This weekend, it will be the team from Los 33 taking over the kitchens at Ashcombe Estate. On Saturday, September 6th, the 16 weekend guests staying at the estate will enjoy a tasting menu created by head chef Oswaldo González, with fire at its very core, showcasing the most emblematic dishes from their Madrid restaurant.
With produce and grilling at the foundation of Los 33’s culinary proposal, the team will bring the ingredients all the way from Spain to craft a fire-driven menu that harmonizes with the outdoor setting and immersive experience.
The meal will follow the usual Los 33 format: every dish is meant to be placed at the center of the table and shared. The menu begins with a sequence of small starters, followed by a prime cut of meat with sides —all served family-style.
Guests will get to try Los 33’s iconic dishes, including the already-famous grilled bikini sandwich, the sautéed spinach with pine nuts and parmesan, and the Galician blond cow ribeye with accompaniments.
THE MENU
Santoña anchovy on brioche toast with smoked butter
Japanese Wagyu Cecina
Chargrilled snow peas with Cecina
Sautéed spinach with pine nuts, raisins, and plenty of parmesan
Chargrilled piparras
Grilled bikini sandwich
Veal sweetbreads
Galician blond cow ribeye
Potatoes
Javier Goya’s peppers
Mascarpone flan with dulce de leche
The price for Los 33’s WildKitchen dinner is £175 per person, excluding drinks, and is exclusively available to guests staying at Ashcombe Estate.
“For us, it’s an honor to bring the soul of Los 33 outside Madrid and into such a special setting as Ashcombe Estate. Our cooking is born from fire, simplicity, and seasonal produce, and sharing it at WildKitchen is a way of returning to the origins — cooking in direct contact with nature and around a shared table. When we created Los 33, it was inspired by the magic that happens around fire and a table. Bringing that essence to WildKitchen is, for us, going back to the roots: cooking with wood in the heart of nature and celebrating with people who enjoy the experience of dining together as much as we do.” —Sara Aznar & Nacho Ventosa, founders and owners of Los 33.
Following the success of its inaugural 2024 series, Carousel has once again gathered an impressive lineup of chefs this summer. From May to September, some of the UK’s best chefs, alongside Michelin-starred talent from Germany, Spain, Greece, and Mexico, have been invited to cook in this unique and authentic setting. In addition to Los 33, the 2025 WildKitchen series features acclaimed chefs such as Alex Nietosvuori (Hjem, Northumberland), Charlie Tayler (Aulis, London), Debora Fadul (Diaca, Guatemala City), Masaki Sugisaki (Dinings SW3, London), and Andy Beynon (BEHIND, London).
Beyond this unique dinner, guests are free to explore the estate and its surroundings throughout the weekend with a variety of outdoor activities.
About Los 33
At Los 33, the proposal is based on simple dishes that keep a relationship between Spain and Uruguay, combining recipes from here and there. Its hallmarks are the highest quality product, proximity and season, the fire and the grill. They are extremely demanding in the search for produce, and very conscientious with cuts and suppliers.
Everything started with the Hispanic/Uruguayan heritage of the owners, Sara Aznar and Nacho Ventosa. It took place during a celebration in José Ignacio (Punta del Este, Uruguay) that revolved, as is usually tradition there, around a grill, but this time in a different way. It was then that they realised that this concept would fit perfectly with Madrid and its culture.
From the beginning, and given their experience in the hospitality sector, Sara and Nacho contemplated the project as a kitchen and ember space that keeps the kitchen open from 1.00 pm to 1.00 am, just like a neighborhood bar. In this way it manages to gather different generations, and ambiances at different times of the day. For such, the space has two areas, a more informal one with high tables and sofas, without reservations, and a more formal one with low tables in front of the grill, to enjoy a gastronomic experience; plus a large bar at the entrance to enjoy a cocktail or a glass from an extensive wine list.
In 2024, the project was included in the Michelin Guide and the Repsol Guide with a «Recommended» mention, and ranked #15 in The World’s 101 Best Steak Restaurants.
The kitchen is led by Oswaldo González, a fundamental pillar of the project from day one. His culinary career began in London, where he worked at Benares (1* Michelin), The Palomar, the Four Seasons Hotel, and Juan Mari Arzak’s restaurant in the British capital. He then traveled the world, working in China and Peru, where he trained under the renowned Gastón Acurio, before returning to his hometown, Madrid, to continue honing his skills at DSTAgE and Triciclo.
The Los 33 wine cellar, overseen by Silvia Machado and Juan Medina, features more than 100 labels, spanning from classic wines to emerging trends, from prestigious national and international brands to hard-to-find bottles sought after by true wine lovers. Silvia’s career as a sommelier and maître d’ began in 2014 in various gastronomic restaurants in Galicia, such as Loxe Mareiro, A Tafona, and Culler de Pau. She then moved on to Asador Etxebarri, where she managed one of the best wine lists in the world. Later, she moved to Madrid, first to Triciclo and then collaborating on what would become OSA. Juan Medina began his sommelier journey in London, at Gordon’s Wine Bar and Soho House, before moving to Madrid to continue his path at Roostiq and Ramsés Madrid, eventually arriving at Los 33.
The cocktail program is led by Kevin González, whose solid international experience blends classical and contemporary mixology training acquired in specialized schools. His career began in Peru, at Casino New York and Madam Tusan in Lima, before moving to Madrid and further honing his skills at Barracuda, Cícero, and Puntarena. His work behind the bar stands out for its creative fusion of ingredients from two gastronomic cultures, always grounded in traditional cocktail-making. He also masters advanced techniques such as clarification, spherification, and infusions.
More information
CONTACT
For further enquiries:
Micaela Muro-Lara
micaelam@mateoandco.es
M +34 644 121 645
