A tiny, farm-to-table restaurant situated in the heart of rural Somerset. Simplicity, imagination and lack of pretension define the cuisine, as well as total dedication to low food mileage.

Casual tasting menu in a restored grade II listed building in York. Led by Head Chef Tom Heywood, they offer seasonal menus drawing from Yorkshire’s plethora of produce. Choose between a four or eight-course menu and a Sunday lunch menu.

Simon Rogan's flagship restaurant with rooms in the village of Cartmel, known for its sustainable approach and use of hyper-seasonal produce.

A plant-based supper club in Oxford. Using local, seasonal ingredients, bringing fine dining to a more informal and relaxed environment.