Annwn, Pembrokeshire, Wales
A single seasonal menu and a small restaurant in Narberth is all chef Matt Powell needs to showcase the wild produce foraged on his beloved coastal Pembrokeshire doorstep. Powell’s award-winning dishes are akin to culinary artworks and celebrate, among other ingredients, world-class local lamb, lobster and seaweed. Foraging experiences are also available for those wanting to delve deeper into the surrounding natural larder.
Coombeshead Farm, Cornwall
Set in blissful Cornish isolation in the quaint village of Lewannick, Coombeshead comprises a restaurant, guesthouse, bakery, working farm and an on-site butcher. The site’s 66 acres provide ample space for an impressive level of self-sufficiency with an emphasis on soil regeneration and increasing biodiversity. Mangalitsa pork and dexter beef are menu staples, as is sourdough bread made from heritage grains ground on site. A cookery workshop and events calendar runs throughout the year.
Groobarb’s Farm, Cheshire
Known across the Northwest for its vegetable box subscription service, Groobarb’s Farm is also home to the Field Kitchen restaurant, serving seasonal, pesticide-free produce grown metres from the dining room tables. Menus burst with colour and flavour. Think golden and ruby beetroot, rainbow chard or braised pointed cabbage with garlic and breadcrumbs, alongside a drinks menu championing artisan local suppliers. It’s an affordable, family-friendly option that can be boosted as a day out with a jaunt through the on-site kitchen garden.
L’Enclume earned its three Michelin stars through pioneering dishes using locally sourced ingredients, such as the warm seaweed custard.
Photograph by L’Enclume
L’Enclume, Cumbria
A pioneer of hyperlocal and one of its most notable successes, Simon Rogan’s three-Michelin-starred L’Enclume in the Cumbrian town of Cartmel is an icon of the North. Its dedicated growing space, Our Farm, was established in 2011 to supply the restaurant in a closed loop, where chefs work symbiotically side-by-side with growers. L’Enclume’s core mission remains simple — elevating humble ingredients from the local area. Brassicas and ibis celeriac served with buttermilk and smoked pike perch roe are in-house favourites, as are the Cartmel Valley roe deer and Gaythorne Hall Farm pigs, which are given the nose-to-tail treatment.
Inver, Loch Fyne, Scotland
Located on the rugged shores of Loch Fyne, Inver is Pam Brunton and Rob Latimer’s love letter to modern Scottish food, and a journey through the nearby landscape. Loch Fyne shellfish takes pride of place on the menu, as do seashore greens, Highland beef and sustainably sourced chocolate. Each ingredient has been carefully considered for its locality. Pam’s award-winning book, Between Two Waters: Heritage, landscape and the modern cook, is an essential primer on the past, present and future of Scottish food and a must-read before visiting.
Dining and Cooking