Head Chef Toby works closely with Josh, our Head Gardener, and our Livestock Manager Chris to craft menus based on what’s flourishing and in its prime during each micro season.
Toby’s an avid forager of ingredients – especially mushrooms – for our seasonal dishes and Birch Farm menu, and actively encourages his kitchen team to join him on a foraging escapade.
‘It makes it so much easier to come up with an interesting menu because the inspiration is right there in front of you. I don’t really plan the dishes in advance: they come from inspiration from the produce delivered from our farm and garden, or from when I go foraging and find something special.’
Toby is also keen on butchery. He says: ‘My family own a butchers shop which has been passed down from my Grandad to my Dad, who still runs it. That’s where I get my butchery skills and interest from.’
Why does he think people should visit The Collective? ‘To eat at The Farmers Arms and the chippy (obviously!) and to explore this wild part of north Devon.’