Our micro dining experience is menu free, and lets the weeks harvest shine. We have six and a half acres, encompassing a productive kitchen garden, an orchard, a flock of hens, edible hedging in abundance, and a seasonal flock of lambs – throughout the year, we grow, nurture and gather. With only six and a half acres, we are far from self-sufficient, so, we rely on our extended family of local farms, gardeners, bakers and makers for everything else!

Off-Grid Organics

Cam and her small holding, Off-Grid Organics, are new to the village here in Sparkford.  Off-Grid Organics aims to be an example of how small-scale ecological farming can be viable in todays economy. That nutritious food can be produced whilst simultaneously improving the health of the soil, locking down carbon and minimising our food miles. Cam is part of a growing number of producers demonstrating an alternative to mechanised, industrial farming and proving that a thriving local food network can feed its population in a way that is healthier for us and for our planet.  Cam will deliver to us throughout the seasons and as she further establishes her already productive 6 acre plot.    

Chapel Cross Goats Cheese

Rose rears a micro herd of Gold Guernsey goats, making her cheeses weekly in the old telephone exchange, a mile away from our barn. Her soft and hard goats cheeses, are award winning, with Little Bennet scooping a gold at the British Cheese Awards. Rose makes a limited amount of cheese each week - we often serve it at our table, and the rest is can be found in her honesty fridge for the villagers to purchase.

Montgomery’s

Our closest neighbours, literally over the hedge, are some of the finest British cheesemakers. Jamie Montgomery and his family has been making award winning cheeses on their 1200 acre farm in North Cadbury since 1911. The cheddar is still made using traditional methods of cheddaring. We love their Ogleshield due to its perfect melting consistency. This alpine style cheese is produced using the rich milk from their Jersey herd who roam free on the pastures of Cadbury Castle.

Westcombe Dairy

Tom, Richard & Paul at Westcombe Dairy do everything with respect for the land they farm. From the soils health to pasture diversity, they work hard to create a balanced, resilient ecosystem. This helps express the unique terroir of Westcombe in their cheese and charcuterie, and lets you taste the subtle change of the seasons.

Landrace Milling

Andrew at Landrace Milling is also housed at Westcombe Dairy, their mill is integral to their ambition of milling identity preserved, fresh flours from grains sourced directly from farmers in the South West corner of England, including their own land.

Little Old Lane Farm

Miriam and Nick started their market garden in the village of Wanstrow in 2020. Growing a mixture of veg and edible flowers, their guiding principle is to create a haven for biodiversity, whilst ensuring the soil is sustainably productive. This small-scale growing operation uses the no-dig method, and everything, from seed sowing to planting to harvest, is done by hand. Growing a limited range of veg on a small site, mostly from heritage seeds, they use permaculture methods to keep their plants happy and healthy.

Wild Garden Veg

Tia and Nick bought their 2 acre plot in 2015, realising a 30 year dream of growing on, and living off, the land. They provide us with herbs, salad and vegetables. Putting sustainability and regenerative land care first is central to their growing practice, and they have deliberately dedicated more than half their land to supporting wildlife. These areas are being gradually re-wilded to leave plenty of space for nature to thrive alongside their project. This helps support their foundational principle of creating Wild Garden as a holistic eco-system, designed to encourage maximum biodiversity whilst providing a sustainable income.

Hurdlebrook Farm

Dave and Rosie at Hurdlebrook, third generation dairy farmers, provide us with raw, golden coloured Guernsey milk and cream, yogurt, and crème fraiche.  Home of the 200 strong herd is Olive Farm in Babcary. The cows graze on lush pastures full of clover and are milked twice a day.  Hurdlebrook has been producing high quality, raw milk and cream from its award winning herd since the 1980’s.   

Brown & Forrest

Jesse at Brown & Forrest heads up a small, family-run smokery, overlooking the Somerset levels.  Master smokers, Tim and Will, use open fires for hot smoking and traditional brick kilns for their cold smoked range. They produce the finest smoked salmon, trout, duck and cheese. After learning the art of smoking in Germany in the 1980s, Brown & Forrest have been lovingly producing smoked goods here in Somerset ever since.

Buffalicious

Jon at Buffalicious is very proud to run a genuine family farm, producing ethical, sustainable buffalo meat and raw milk, the most divine mozzarella and the creamiest ice cream, all produced in harmony with nature. This herd of 250 water buffalo, graze on lush green grasses over in Chiltorne Domer.  

Red Barn Farm

Kathryn at Red Barn Farm uses her land to grow the best asparagus spears we have ever tasted. During the season, which starts on St Georges Day (23 April) and ends in June, we visit Kathryn to get the early morning harvest, and serve it the same day.  Kathryn also keeps us in stock with the plumpest strawberries from a neighbouring farm in Chilton Cantelo.