Set on a working farm, in 66 acres of meadows and woodland, this former farmhouse and dairy offers the ultimate field to fork experience. Techniques include curing, pickling and cooking over wooden embers, and the home-bred Middle White pork and home-baked sourdough are hits. They serve a set three course menu at all times, which changes seasonally depending on which quality ingredients are available. Bedrooms have a cosy farmhouse style.