Barnaby’s

Down a country lane, past grapevines, apple trees and roaming Southdown sheep, this home of hyper-local seasonal sharing plates is ensconced within family-run Trevibban Mill vineyard and orchards.

Sister site to the hugely popular Prawn on the Lawn (POTL), Barnaby’s specialises in flavour-packed sharing dishes that are every bit as memorable as the location.

Taking his lead from POTL owner and exec chef Rick Toogood, head chef Eddie Thomson sources almost all his produce from nearby farms and fishermen, and neighbouring veg and salad growers. They also harvest a lot of veggies from Rick’s polytunnel in St Kew.

Chances are the ingredients in dishes like crab toast with muhammara, watercress and walnuts; mushrooms with whipped tahini and spiced gremolata; and Trevibban cull yaw kofta with smoked chilli oil and garlic yogurt will have arrived at Barnaby’s not much earlier than its eager diners.

The team also butcher and make their own charcuterie in-house, serve beers from the microbrewery next door, and offer a sparkling pink Pinot Noir wine grown on vines that surround the restaurant.

Trencherman’s tip

Make time for pre- and post-meal drinks in the festoon-lit wildflower garden. The cocktail menu is as seasonal as the food, and the Frozen Margarita is a must-try.