The Millbrook Inn

Since the Owens family took over The Millbrook in 2021, this much-loved South Pool pub has entered an ambitious new chapter. The arrival of executive chef Elly Wentworth has further strengthened its reputation for produce-led cooking rooted in the surrounding landscape.

Wentworth works across both The Millbrook Inn and sister restaurant The Refectory at Fowlescombe Farm, giving the kitchen access to exceptional ingredients from the family’s regenerative estate. Native-breed livestock, garden produce and wild ingredients are complemented by seafood from the nearby coast, creating menus that reflect both season and place.

The cooking is confident without being showy. Braised beef and ale pudding is made using beef from the farm’s own Shorthorn cattle and served with wild-garlic potatoes, while Tamworth pork chop comes with spiced harissa butter and spring greens from the garden. Lighter options include burrata with mustard leaves and salted almonds.

This year also sees the return of sharing steaks and whole fish, encouraging the sort of leisurely lunches and long suppers for which The Millbrook is increasingly known.