Gather

Gather’s appeal lies in how closely the restaurant is tied to its surroundings, with many ingredients foraged from Devon’s fields, shoreline, rivers and hedgerows.

For chefs Harrison Brockington, Oli Rosier and Benjamin Greenhalf, those local flavours shape everything – from the full and half tasting menus to the daily tweaks and monthly revisions that keep the restaurant aligned with the season.

Alongside foraged ingredients, the team choose local suppliers whose ethos reflects the restaurant’s climate-conscious approach. Meat reared in the South Hams comes from Christopher McCabe Butchers, while seasonal and organic vegetables are supplied by a smallholding a few miles away.

The cooking is led by curiosity and constant refinement. Mezzaluna, for example, comprises moon-shaped pasta filled with locally foraged hedgerow greens, while spring flavours appear in rabbit wrapped in fragrant wild garlic.

Both tasting menus can be paired with a wine flight, though the team are also happy to suggest alternative pairings.