When chefs Alan Lucas and Caroline Gardiner relocated from London to rural Somerset they were keen for their new project to be as sustainable as possible. In taking over The Holcombe near Radstock they’ve realised that ambition and created one of the greenest restaurants with rooms in the county.
The 17th-century inn is surrounded by two acres of land on which Alan and Caroline, with gardener Kirsty, grow fruits, vegetables, herbs and flowers for The Holcombe’s hyper‑seasonal menus. What can’t be cultivated on‑site is sourced from local Somerset producers. The same ethos extends to the meat and fish.
Any kitchen food waste is composted, while cooking oil is recycled into biodiesel. The duo have also rewilded areas of their land to benefit wildlife and introduced a beehive to harvest Holcombe honey.
Head chef Alan’s menus change daily depending on the kitchen‑garden harvest. Dishes are creative, beautifully presented and packed with flavour. Expect to encounter the likes of local Castlemead chicken with asparagus, baby gem and white onion velouté.
In summer, the covered Mediterranean-style garden with views over Downside Abbey is the best spot to enjoy Alan’s cooking and sample the homemade flavoured gins.
Trencherman’s tip: extend your trip by booking one of the gorgeous country‑chic guestrooms or dog-friendly lodges.
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