Any chef worth their salt knows where their produce comes from, yet the zealous team at Gather in Totnes go the extra mile by personally foraging many of the ingredients on the menu.
For chefs Harrison Brockington and Oli Rosier, showcasing the unique flavours of Devon’s fields, shoreline, rivers and hedgerows is the underlying principle of everything they do. 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 fresh and in season.
Along with their 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 dynamic and exciting dishes that appeal to the culinarily curious. Treacle tart, for example, is served with blue cheese and gooseberries, while hedgerow tortellini is elevated with foraged herbs. The front-of-house staff are well versed on the day’s menu and their informed-yet-friendly service style creates a warm and welcoming ambience. Both tasting options have an accompanying wine flight, but if you’d rather go off-menu the team are always happy to suggest an alternative pairing.
Trencherman’s tip: Check the Gather website for upcoming events, including collaborations with local producers and foraged tasting suppers.
Discover more Trencherman’s restaurants in Devon here.
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