The Holcombe Inn in Somerset is a labour of love for owners Alan and Caroline Lucas, whose kitchen garden inspires the imaginative menus they craft for one of the most environmentally conscious restaurants in the country.

The 17th-century building is surrounded by two acres of land which is the source of fruit, veg, herbs and flowers for the uber-seasonal menus at The Holcombe Inn. What can’t be cultivated on-site is sourced from local producers.

Sustainability-wise, Alan and Caroline set themselves a high bar. All food waste is composted, while used cooking oil becomes biodiesel. There are also wildlife-friendly plots among the raised beds, and 40,000 bees are kept for honey.

In the kitchen, Alan is a one-man prepping, pickling and preserving machine, finding creative new ways to use the produce from his plots and polytunnel. He ensures everything – from breakfast’s sourdough bagels to the ricotta-style cheese served at dinner and the ice cream with pudding – is made in-house.

Flavour-packed dishes on the two-AA-rosette menus include the likes of whole megrim sole with olive, caper and anchovy butter, and vegan creations such as sprouting cauliflower with roast-tomato puree, basil, pine nuts, raw peas and broad beans.

After dinner, sit in the Mediterranean-style covered garden with a house-infused gin to relish views over Downside Abbey.

Trencherman’s tip

Book one of the gorgeous rural-luxe guestrooms or dog-friendly lodges to extend the visit – they hold a prestigious AA 5 Gold Star award.