Few restaurants are as closely entwined with their environment as this. Situated in a rustic converted barn, it forms part of a regenerative farm which provides plenty of produce for the hyper-seasonal menu. The dishes, which would work well for sharing, offer brilliant value for money and showcase the kitchen’s knack for flavours – be that in a consummately seasoned duck liver parfait or an excellent laminated brioche infused with wild garlic and cheese. The wine list consists exclusively of organic and natural options.