The Bunch of Grapes

A family-run pub in a rural Wiltshire town may be an unlikely setting for ambitious modern cooking, but The Bunch of Grapes has built a reputation on exceeding expectations.

Run by husband-and-wife team Tony Casey and Maylee Speller, the Michelin-recommended restaurant combines the character of a historic inn with a kitchen focused on flavour, technique and seasonal ingredients. Executive chef Tony now works alongside head chef Łukasz Mielnik to deliver menus that balance creativity with approachability.

Dishes showcase global influences and carefully sourced produce. King oyster mushroom is paired with truffle, caramelised onion and black garlic ketchup, while pork belly comes with asian croquette, carrot kimchi, pak choi, soy and shiitake. Desserts are equally considered, including the passionfruit crème brûlée served with mango sorbet and burnt white chocolate.

For those seeking something more casual, the bar menu offers pub classics alongside snacks such as salt-and-pepper squid with garlic mayo and cheese-and-truffle arancini.

An imposing bar provides the focal point downstairs, while upstairs rooms juxtapose bold colours and contemporary artwork with the building’s historical character.