Barnaby’s

Set among the vineyards, orchards and roaming Southdown sheep of Trevibban Mill, Barnaby’s serves hyper-local seasonal sharing plates inspired by the surrounding landscape.

Sister venue to Prawn on the Lawn, the restaurant focuses on flavour-packed dishes packed with produce sourced from nearby farmers, fishermen and neighbouring growers. Head chef Brad Nicholls also harvests vegetables from owner Rick Toogood’s polytunnel in St Kew.

Expect dishes such as beef tartare with capers, guindillas and smoked almonds; tempura courgette flower with ricotta, garden herbs and hot honey sauce; or scallops – which often arrive at the restaurant shortly after being landed – with fenugreek butter and pistachio.

The team also produce their own charcuterie, pour beers from the neighbouring microbrewery and serve a sparkling pink Pinot Noir from the vines surrounding the restaurant.

Cocktails follow the seasons too, including a Frozen Aperol Spritz that delivers a refreshing take on the classic aperitif.