Chef-owner Dan Cox realised that to cook the best, he needed to first grow the best, so he spent five years establishing the 120 acre farm on which this beautifully restored barn is set. This is the epitome of ‘field to fork’, with the farm – which is run on regenerative principles – delivering much of the produce, and the rest sourced from similarly minded local suppliers. The cooking is assured and original, with dishes delivering wonderfully pure flavours.