Situated in a picturesque hidden valley on a 1,000-acre farming estate, Iford Manor Kitchen provides exceptional farm-to-fork dining in beautiful surroundings.

The restaurant is managed by Iford Manor Estate owner William Cartwright-Hignett, lending a personal touch to the friendly service. The focus is on fresh, seasonal ingredients – much of it reared, grown, or foraged on the estate – which head chef Matthew Briddon and team use to craft imaginative dishes using traditional techniques.

As the seasons change, so do the menus: expect estate lamb served as a wellington with wild mushroom and truffle sauce in winter or pickled berry salad, dehydrated cabbage and baked goat’s curd in summer. Pickling and preserving further extend the seasons.

Matthew is also a master charcutier and firecooking expert and prepares estate-reared meats in a Bertha wood oven. Sunday lunchtime’s Ultimate Roasts see each joint cooked specifically for a table, then carved and served by one of the chefs for added theatre (while also reducing food waste).

Although predominantly a lunchtime restaurant, Iford Manor Kitchen’s regular six-course Friday supper club (with optional wine flight) is a great choice for evening dining. There are also laid-back monthly pizza nights with generously topped homemade sourdough pizzas.

Trencherman’s tip

Build an appetite by strolling through the adjacent Grade I-listed Iford Manor Gardens (open between April and September) or along the estate’s footpaths, following the river from Freshford to Farleigh Hungerford. Short on time? Pop into the cafe–bakery for a light lunch, coffee or a pastry. And keep an eye on the website for foodie workshops and events.