Gather

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

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, 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. Milk and honey parfait, for example, is crafted using locally sourced Buckfast Abbey honey and topped with wild flowers under an architectural tuile dome, while tender braised rabbit shoulder is encased within hand-shaped farfalle and elevated with wild garlic.

Both tasting options have an accompanying wine flight, but the team are always happy to suggest alternative pairings.

Trencherman’s tip

Harrison won a whopping trio of awards at South West Chef of the Year 2024: Overall Chef of the Year, Professional Chef of the Year and Best Dish.