Farm-to-fork, plough-to-plate, garden-to-glass… these are the UK farm-to-table restaurants leading the way with locally sourced, seasonal and sustainable menus.

The UK has a wealth of farm-to-fork restaurants dedicated to using ingredients sourced directly from local farms, ensuring only the freshest, most flavourful dishes. Not only do these restaurants provide a unique dining experience foraged from their own farms and kitchen gardens – they also support local farmers and promote sustainable farming practices while they’re at it. From traditional British cuisine to contemporary fusion dishes, these are the restaurants offering a taste of the best produce the UK has to offer.

Belmond Le Manoir aux Quat’ Saisons, Oxfordshire

Belmond Le Manoir aux Quat’Saisons, run by renowned French chef Raymond Blanc, is an exceptional farm-to-table dining experience in the Oxfordshire countryside. The restaurant’s kitchen garden provides the freshest, most seasonal ingredients for the restaurant’s carefully crafted French cuisine. Earning two Michelin stars on opening, as well as a Green Michelin Star, expect world-class gastronomic flair and outstanding organic produce. 

Visit the gardens while you’re there, containing herbs, vegetables and the 2500-tree orchard that inspired Raymond Blanc’s book The Lost Orchard. The restaurant also offers gardening courses, allowing visitors to take home knowledge and inspiration to start their very own vegetable plots.

Where: Church Rd, Great Milton, Oxford OX44 7PD

Coombeshead Farm, Cornwall

Coombeshead Farm in the tranquil village of Lewannick is not only a working farm, but also a restaurant, five-bed guesthouse, and bakery. Chefs Tom Adams and April Bloomfield grow all their own produce on-site, ensuring a true farm-to-table experience. The farm covers 27 hectares of valley and woodland and is almost entirely self-sufficient. Start your meal with a basket of freshly baked sourdough bread and creamy farmhouse butter, followed by marinated vegetables, red Devon beef, and malt ice-cream with choux and hazelnut.

Make sure to make a night of it and secure a room – you’ll be treated to fresh flowers, organic toiletries, and breakfast of freshly milled grains and oats, homemade yoghurt and preserves, and cured meats from the smokehouse.

Where: Lewannick, Launceston PL15 7QQ

The Small Holding, Kent

For city-dwellers seeking a rural culinary escape, The Small Holding is the perfect getaway. Tucked away in Kent, an hour’s drive from London, this family-run restaurant is headed up by brothers and chefs Will and Matt Devlin.

The menu celebrates seasonal produce from the surrounding area, with everything handmade and foraged where possible. Guests can indulge in a multi-course dining experience with dishes crafted using ingredients harvested that same day. Think hake with nettle and lovage; potato, asparagus and wild garlic; and goat with pea and turnip. Don’t miss the cheese and charcuterie, and make sure to try the homemade sour bread and butter to start your meal on a high.

Where: Ranters Ln, Kilndown, Cranbrook TN17 2SG

Corrigan’s Mayfair, London

Corrigan’s Mayfair, in the heart of London, is the brainchild of renowned chef Richard Corrigan, and the restaurant benefits from the bounty of produce grown on the chef’s estate and farm, Virginia Park Lodge in Ireland’s County Cavan.

Expect farm-fresh vegetables, herbs, and salads all year-round, as well as fruit from the orchard and pork from hand-reared pigs. Corrigan’s commitment to the farm-to-table movement is evident in his menu, with a zero-waste approach to ensure a sustainable dining experience.

Where: 28 Upper Grosvenor St, London W1K 7EH

The Lake District

Where: Cavendish St, Cartmel, Grange-over-Sands LA11 6QA

L’Enclume, Lake District

Nestled in the heart of the Lake District, L’Enclume isn’t just any restaurant – it’s a three-Michelin-starred (and Green Michelin-starred) neighbourhood eatery that takes farm-to-table dining to a whole new level. Chef-owner Simon Rogan has created a unique sustainable farm and forage operation that supplies much of the produce for the restaurant.

With fruits, vegetables, herbs, and various livestock all raised on the farm, the restaurant’s dishes are as fresh and organic as they come, and Simon is known for growing unusual and exciting ingredients that add a touch of the unexpected to his dishes. If you’re celebrating a special occasion, try the tasting menu – although it’s on the pricey side, it’s worth every penny. Alternatively, opt for a more affordable set lunch at their sister restaurant Rogan and Co, just a short walk away.

Down Hall, Hertfordshire

Set amongst 110-acres of impressive grounds, Down Hall Hotel, Spa and Estate boasts an extensive Kitchen Garden bursting with fresh seasonal fruit, herbs and vegetables, ensuring the most flavourful and authentic dining experience. Executive Chef Robert Pearce works hand in hand with Head Gardener, David Parkin, to bring the best of British cuisine straight from the garden to your plate, making use of the fresh produce available. Sample dishes include a pea and mint beignet with a preserved lemon salad and Thai basil; and roasted cauliflower with fermented cauliflower puree, pickled grape, mint oil and crispy capers. 

Where: Matching Rd, Hatfield Heath, Bishop’s Stortford CM22 7AS


Daylesford Brompton Cross, London

Lady Carole Bamford’s desire to provide her children with better food has blossomed into a sustainable business, Daylesford, which has become one of the most eco-friendly farms in the UK. And at the Daylesford Brompton Cross location in London, diners can feast on organic dishes made with ingredients grown on the Cotswolds farm.

The farm’s produce is picked at the peak of ripeness and delivered straight to the kitchen to ensure the freshest flavours, and the menu features the likes of wood-fired sourdough pizzas and Cotswold chopped salad with Daylesford ham, cheddar, chicken, boiled hen’s egg, beetroot, tomato and avocado. The farm shop and café also operates a zero-waste policy, with packaging that’s either recyclable or reusable and excess food donated to The Felix Project to help combat hunger in London.

Where: 76-82 Sloane Ave, Brompton Rd, London SW3 3DZ

Osip, Somerset

Osip in Bruton, a former ironmonger’s shop, offers a unique farm-to-fork dining experience without the need for menus. Chef-owner Merlin Labron-Johnson, who became the UK’s youngest Michelin-starred chef at just 24 with the Portland in London, invites guests to put their trust in the fresh ingredients sourced from nearby plots of land. Every day, the kitchen team receives a delivery of freshly picked produce which they use to create beautifully crafted dishes.

The light-filled, intimate space is decorated with pale linens and duck-egg blue banquets, while dried foliage and abstract prints line the exposed-stone walls.

Where: 1 High St, Bruton BA10 0AB

Ormer Mayfair, London

Newly awarded Michelin-starred Ormer Mayfair places a diligent focus on using seasonal British ingredients for Chef Sofian’s exceptional tasting menus, and as part of the restaurant’s sustainability program works to minimise food wastage and cut down carbon emissions.

High-quality ingredients for each dish are sourced from local suppliers as well as from the restaurant’s very own one-acre eco-friendly kitchen garden located in Essex, where produce for the menu is home-grown by the team.

Where: Flemings Mayfair, 7-12 Half Moon St, London W1J 7BH

Soho Farmhouse, Oxfordshire

Soho Farmhouse. countryside getaway to the A-listers, takes great pride in its farm-to-fork approach to dining, using only the freshest organic ingredients sourced locally from surrounding farms. From the farm deli’s homemade pickles and local cheeses to the restaurant’s flavourful cuisine, they’re committed to providing guests with an authentic farm-to-table experience, alongside a boating lake and spa.

The menu features dishes made with locally sourced produce, including steak tartare with Burford brown egg and grilled sourdough; House burger with farmhouse cheddar, lettuce, tomato, pickle, and fries; and Chalk stream trout with rainbow chard and salsa verde. Whether you’re indulging in a rustic meal in the Main Barn or nose-to-tail cooking at The Little Bell, you’re in for a delicious dining experience in the most exclusive of locations.

Where: Great Tew, Chipping Norton OX7 4JS

Heckfield Place, Hampshire

Nestled in the picturesque Hampshire countryside, Heckfield Place is the quintessential cosy retreat we’ve all been yearning for. The hotel’s two restaurants, Marle and Hearth, offer a farm-to-table dining experience with a focus on simplicity and seasonality. And with their own biodynamic farm, the menus are bursting with fresh vegetables, fruit, flowers, herbs, and honey.

At Hearth, guests can watch their meals being cooked over an open fire in the original stables, now transformed with bare-brick walls and arched windows, and savour grilled meat, vegetable, and seafood dishes with the freshest produce from the gardens.

Where: Heckfield Place Park, Hook RG27 0LD

THE PIG at Combe, Devon

The philosophy at THE PIG is simple food done well. The hotel restaurants pride themselves on serving British Kitchen Garden food that’s true to the micro seasons with a focus on simple and fresh flavours. And while all THE PIG hotels embody this ethos, their Combe restaurant has three walled gardens at its disposal, with access to an abundance of zero-mile produce, which they use to line their menus.

Aside from garden veggies, they also work with only the best suppliers Devon has to offer, ensuring they know the provenance of every ingredient they use. From locally reared meats to infamous Devonshire cheeses, the menu is a celebration of the best the region has to offer. Dishes change daily, based on what their forager supplies and what their kitchen garden team deems to be in perfect condition. One standout dish is their succulent, locally reared pig, which is always a hit with diners.

Where: Gittisham, Honiton EX14 3AD

The Newt in Somerset

The Newt in Somerset, a luxury hotel and spa located on the sprawling Hadspen House estate, has garnered much attention since its opening in 2019. The estate features a state-of-the-art cider mill and the largest orchard of standard apple trees planted in a century, while the hotel’s main restaurant, The Botanical Rooms, offers a small plates-style seasonal menu made entirely from fresh, locally sourced ingredients.

Meanwhile, the glass-walled Garden Café and Cyder Bar provide more casual dining options, overlooking the estate’s apple orchards and countryside. With its in-house bakery, dairy, creamery, cider press, and sustainable gardens teeming with fresh herbs, fruit, and vegetables, The Newt is a haven for foodies seeking some of the tastiest, most flavoursome food in the country.

Where: Hadspen, Castle Cary BA7 7NG

Rabbit, London

The Gladwin brothers take a true farm-to-fork approach to their menus at Rabbit, with all dishes centred around local and wild ingredients. Their philosophy is to provide fresh, authentic, and delicious meals, using sustainable livestock from their family farm in Nutbourne, Sussex. The menu changes regularly, but you can always expect small plates designed for sharing, featuring the likes of Sussex beef tartare, venison cigars with harissa and pickled mustard seeds, and aged chorizo with labneh.

Oliver Gladwin, the chef of the trio, has the luxury of sourcing ingredients directly from his brother Gregory, the farmer, ensuring the farm’s ingredients could be in the restaurant kitchen in less than 24 hours. Rabbit is just one of the five successful restaurants owned by the Gladwin brothers, and their farm-to-table approach extends to all their other ventures, including Nutbourne in Battersea, The Shed in Notting Hill, Sussex in Soho, and The Fat Badger in Richmond.

Where: 172 King’s Rd, London SW3 4UP

Gravetye Manor, Sussex

Gravetye Manor is a stunning country house situated amidst breathtaking 35-acre gardens, and the restaurant’s farm-to-fork ethos is embodied by the kitchen garden, which serves as the cornerstone of its menu.

Seasonal ingredients that are harvested from the garden make their way onto your plate, creating dishes that are both visually stunning and delicious. The garden tours are also a must-do, where you can witness the garden’s historic legacy and its continued influence on the restaurant’s menu.

Where: Vowels Ln, East Grinstead RH19 4LJ

Eleven98 Hackney, London

Uniquely different in its own way, Eleven98 Hackney is the brainchild of chef Aidan Brooks and is a dining concept bridging the gap between fine dining and a more relaxed atmosphere. 

Located in his own home, the experience features a hyper-locally sourced nine-course tasting menu. Changing with the seasons, the menu evolves week to week as new ideas form. Aidan comes out before every course explaining the process and components behind each dish. It’s BYOB so you can pair your evening with your tipple of choice. 

where: hackney

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