We take the ripe bounty of Birch Farm to create seasonal and authentic British food at The Farmers Arms.
Seasonality is the thread that runs through every element of the food experience at The Farmers Arms. With 150-acre Birch Farm at their disposal, the kitchen team have unrivalled access to the kind of astonishingly fresh and hyper-local produce of which most chefs can only dream. The ingredients are the fruits of the labours of Head Gardener Josh Sparkes and Livestock Manager Chris Jenn, who collaborate with nature to maintain and restore health to the farm’s soil. Their mission is to yield incredible ingredients which can be used at their micro-season peak.
Our food is unique because we don’t grow mainstream fruits, vegetables and herbs. We rear native breeds that may not have been seen in these parts for years, and grow traditional herbs and spices that would have been the norm in historic manor house gardens.
The best way to get a true understanding of what we do, is to taste our recently-introduced Birch Farm Menu at The Farmers Arms. Our Head Chef Toby Neal (pictured above) says: ‘This is where we can get creative with the ingredients and really showcase the unusual and top-quality produce that’s been grown and reared on the farm or caught nearby.’ Offering three delicious options for each of the three courses, a Birch Farm meal might be as follows:
Starter: Sardines – oregano, spiced sausage, fermented garlic
Main: Birch Farm Pork – red cabbage, pickled blackberries, juniper
Dessert: Lemon geranium cake – berry jam, pistachio, verbena curd
Lots of very good restaurants are disconnected from their environments, yet within the casual confines of the pub you can taste the season’s prime ingredients in dishes that capture the moment.
Josh and Chris’s (pictured above) shared ambition is to nurse the land back to vibrant health and create a thriving polyculture which, in turn, will supply the kitchens with yet more impeccable produce. However, they aren’t interested in trendy ingredients or food fads; they are interested in dishes rooted in British culinary history.
‘It’s about championing sustainable agricultural methods in order to craft food that is wholesome, sustainable and rooted in nature’ says Chris.
