An evening on The Cotley Inn’s south-facing terrace provides a banquet for the senses: bees buzz around lavender, delicious smells emanate from flavourful dishes and a visual feast is provided by the lush fields in which much of the food was grown and reared.
The Grade II-listed country inn sits in the heart of the Cotley Estate in the Blackdown Hills and has been exquisitely updated in contemporary farmhouse style by owners Maddie Beaumont and Ben Porter.
Being part of an estate gives head chef Dan Brown access to an abundance of ultra-fresh produce such as Ruby Red beef, rare-breed pork and chicken, and veg from the kitchen garden. His nose-to-tail cooking style aligns with Maddie and Ben’s sustainability principles, so there are often home-smoked meats and less conventional cuts to try.
Dan began his career with MasterChef winner Mat Follas at The Wild Garlic in Dorset. At The Cotley he crafts modern interpretations of pub classics for a pleasingly pared-back menu, which includes dishes such as Wambrook lamb rump with pea and mint puree, salt and pepper Jersey Royals, and sesame-dressed broccoli with wild garlic and lemongrass.
Four country-chic bedrooms make this a delicious location for a stopover. Book in to explore the wine list and wake up to the mooing of the cows in the field next door.
Trencherman’s tip: Visit for alfresco dining in summer, when sourdough pizzas and small plates packed with locally sourced fare are served from a tin hut in the sunny garden.
"(Required)" indicates required fields
