Roots & Reputation
Three hundred
and fifty years
of the same idea.
Feed people well, keep the fire in, and let the countryside do the rest.
Michael Hart, Head Chef — sixteen years at the pass.
The Philosophy
We cook what is near, and we cook it plainly.
There is no theatre here beyond a good fire. Our kitchen is built on relationships older than most restaurants — a butcher who calls when a carcass is right, a grower who leaves crates by the back door before dawn.
1671
The house is built as a coaching inn on the Bath road — stone from the field behind it.
1830
The stables become the long dining room. The fireplace is cut into the north wall, where it still burns.
1994
The walled garden is replanted. The first kitchen herbs go in the ground.
2019
The conservatory is raised in green oak and glass, opening the room to the orchard.
Today
Eight acres, one tipi, a wood-fired oven and a table for a hundred and twenty.
Our Suppliers
Wheeler & Sons
Butchery — Nailsworth
Chalk Stream Fisheries
Trout — Hampshire
Hobbs House
Grain & flour — Chipping Sodbury
Badminton Estate
Game — a mile east
