Taking 80-90% of all their fruit, veg and herbs from the Victorian walled garden and orchard, which the restaurant overlooks as well as produce sourced and foraged locally, The Ethicurean stays true to its ethos of British seasonality and cultivation. Using the very best of their own natural larder to make truly beautiful, exciting and delicious dishes. Everything is made in-house, from homemade miso to their own vinegars replacing citrus. Even the crockery is made by local potters. “British locality and seasonality is so important to me. In all honesty, I don’t know how else to cook.” – Mark McCabe, Head Chef Mark, who did much of his professional training at the great River Cottage, meets with the Head Gardener multiple times a week in order to ensure their menus align perfectly with what is growing around them. Showcasing a mix of the best natural & biodynamic wines, cocktails and their “no & low” drinks pairings, diners can look forward to hyper-seasonal cocktails. Their growers and producers are of the utmost importance to Mark, Matthew and the rest of their team, and they have held incredibly close relationships with these local artisans for years. The meat and fish they showcase on the menu is sourced from the very best sustainable suppliers around the UK and the fish is predominantly killed ‘ikejime’, giving them the best possible quality of ingredients to celebrate. The lunch will begin with an aperitif made using wild syrups, infused spirits, herbs, and garnishes plucked from the Victorian walled garden here in Somerset. A welcome canapé will accompany this. A seasonal three-course lunch will follow, using the best produce from the organic garden, as well as locally foraged ingredients. Omnivore, Pescatarian or Vegetarian options to be selected in advance. During the meal some fantastic natural and biodynamic wines will be served to complement each dish. A Foraged No & Low Flight will also be available. To finish, some sweet treats; served with tea or coffee.

The Menu will be created close to the date and pairings made accordingly. To give a flavour of what to expect here is a Lunch Menu and Pairing from July 2022:

Sample Menu July 2022 Sample Libations Flight Sample Foraged No & Low Flight Sourdough &Cultured Butter
Lettuce, Ewes Curd, Garden Herbs 2021 Aldwick Court Bacchus Somerset, England Nettle, Lovage, Lemon Verbena - Trout, Yoghurt, Summer Vegetables 2020 Nibiru “Grundstein” Gruner Vetliner Kampal,
Austria Strawberry, Cherry Blossom, Fig Leaf

or Duck, Damson, Swede 2016 Cascina Borgatta Lamilla Dolcetto, Piedmonte, Italy Antidote Spiced Grape Juice
or Carrot, Hazelnut, Rocket

- Beetroot & Elderflower 2019 L’Archetipo Moscatello Rhubarb &Elderflower Selvatico, Puglia, Italy

Woodruff Fudge Loganberry &Meadowsweet Tea or Coffee

Members price will be £95.Guests £105