‘Field-to-fork’ and ‘plot-to-plate’ are used far and wide. However, we’re committed to restoring the integrity of farm-to-table dining – and then some
For us, it all starts at the farm. That’s Birch Farm, our 150-acre farm which provides almost all of the meat, fruits, vegetables and herbs used in the kitchen. To devise our creative yet rooted-in-the-soil menus, the kitchen team works closely with Head Gardener Josh Sparkes and Livestock Manager Chris Jenn, who give them the nod on what’s about to come into season and what’s just over the horizon. Everything reared and grown on the land is done in harmony with what nature requires.
Our cooking at The Farmers Arms is similar to what a farming family would traditionally serve at their kitchen table – but underpinned by contemporary culinary techniques and on-point presentation. The result is rustic dining that majors on provenance and sings with flavour.
The Sunday lunch perfectly sums up this style; it wouldn’t be very different to what you’d experience if you went to a farmhouse for Sunday lunch. You don’t have to choose a dish from a menu, instead we deliver a seemingly never-ending line-up of delicious dishes to your table which you share with your nearest and dearest. It takes the stress out of the big family meal and allows you to relax and enjoy the company.
The menu throughout the rest of the week is a compilation of classic pub dishes such as pie of the day (hand-raised, of course), chicken liver parfait, Birch Farm sausages and fresh fish, all of which are crafted from own-grown or -reared ingredients and delivered in The Farmers Arms’ signature rustic style.
