The restaurant will be closed between 20th September - 8th October as we prepare to launch our next chapter. Please book through our website, or send us an email for anything else.
Welcome back to The Ethicurean. We've really missed you. The past six months have given us a unique opportunity to reflect, to consider and to imagine.
After ten years in existence, we've finally made the time to design the kind of experience we've always wanted to give our guests.
'The Ethicurean Experience', and 'The Ethicurean on Sunday'.
Every grower, producer & artist and food maker at Barley Wood Walled garden is self-taught. Quite remarkable when you consider the expansive beauty of the project.
Mark Cox, who has been working the land within the walled garden since 2008, is committed to organic principles and a 'no-dig' approach. One that is greatly beneficial to the structure of our soils.
Our friends, Mike and Issy grow apples in the surrounding orchards to make our apple juice and cider, whilst our meat comes from small farms that rear slow-grown native breeds on deep-rooted, ancient grasses and herbs.