Horrell & Horrell

An evening spent at Horrell & Horrell is like rocking up at a foodie friend’s house with a bottle of wine and letting them cook something from their garden especially for you.

Except the evening caters for 50 and takes place in a converted cow barn – in the rural village of Sparkford – on a banquet table decked out with dried fruits and flowers from the orchard and cutting patch.

Founders Jules and Steve Horrell spent 25 years working in the hospitality industry and ran two restaurants in Somerset before they launched this venture in 2023.

The novel dining experience is liberated from the formal à la carte offering. Rather than release menus, guests are treated to a surprise array of dishes championing the homegrown harvest and bounty of ingredients sourced from like-minded producers who grow, make and cure in an enviro-friendly way.

Guests tussle forks over the likes of whipped labneh, smacked cucumbers, peanut chilli crisp and borage, and chargrilled flatbreads with squash blossoms and wildflower honey.

Meals end on a sweet high with puds like Horrell & Horrell pavlova, consisting of meringue, meadowsweet cream, fig leaf custard, candied nuts, white chocolate shards and garden berries.

Additional highlights include the garden spritz on arrival (all other drinks are BYOB with no corkage fee) and the bucolic setting in which the communal feasts take place.

Trencherman’s tip

Check out the series of Live Fire Experience days at Horrell & Horrell’s Field Kitchen.