The Holcombe

The Holcombe is a labour of love for owners Alan and Caroline Lucas, whose kitchen garden inspires the imaginative menus they craft for one of the most environmentally conscious restaurants in the country.

The 17th-century inn is surrounded by acres of land, which are the source of fruit, veg, herbs and flowers for the uber-seasonal menus. What can’t be cultivated on-site is sourced from local producers and neighbourhood estates.

Sustainability-wise, Alan and Caroline set themselves a high bar. All food waste is composted, while used cooking oil becomes biodiesel. There are also wildlife-friendly plots among the raised beds to encourage pollinators and hedgehogs.

In the kitchen, Alan is a one-man prepping, pickling and preserving machine, finding creative new ways to use the produce from his plots and polytunnel. Everything – from the sourdough bagels and cashew-nut cheese to the ice creams and signature soufflé – is made in-house.

Flavour-packed dishes on the two-AA-rosette menus include pan-fried hake with ginger crab bisque and steamed Fowey mussels, as well as pan-fried chicken with Old Winchester cheese, garden peas and beans. Vegan creations include spiced cauliflower steak with tikka masala, garden-onion bhajis and smoked peanuts. A dessert highlight is the blackberry soufflé with warm blackberry puree and vanilla-pod ice cream.

Trencherman’s tip

Book one of the gorgeous rural-luxe guest rooms or dog-friendly lodges to extend the visit – they hold a prestigious AA 5 Gold Star award.