Gather

Any chef worth their salt knows where their produce comes from, yet the zealous team at Gather in Totnes go the extra mile by foraging many of the ingredients on their menu. Their produce-led practices have seen the restaurant featured on Channel 4’s Remarkable Places to Eat and receive two AA rosettes.

For chefs Harrison Brockington (a Roux Scholarship finalist) and Oli Rosier, showcasing the unique flavours of Devon‘s fields, shoreline, rivers and hedgerows is the underlying principle of everything they do at Gather in Totnes. This deep connection with their environment is expressed in full and half tasting menus, which are tweaked daily and revised monthly to reflect what’s in season.

Along with foraged finds, the pair choose local suppliers whose ethos aligns with the restaurant’s climate-conscious principles. Meat reared in the South Hams comes courtesy of Christopher McCabe Butchers, while seasonal and organic veg is supplied by a smallholding a few miles away.

Constant refinement and unshackled creativity result in dishes that appeal to the culinarily curious. Soufflé, for example, is crafted with locally sourced Buckfast Abbey honey and beeswax ice cream, while new-potato pithivier is elevated with wild nettles.

The front-of-house staff are well versed in the day’s menu and their informed, friendly service creates a welcoming ambience. Both tasting options have an accompanying wine flight, but the team are always happy to suggest alternative pairings.

Trencherman’s tip

Check Gather’s website for upcoming events, including foraged tasting suppers.