Opening Times

The Ethicurean Experience

Friday Dinner: 18.30 - 20:30
Saturday Lunch: 12:00 - 14:00
Saturday Dinner: 18:30 - 20:30

The Ethicurean Sunday Lunch

Sunday Lunch: 12.00 - 15:30

Mondays-Thursdays: Closed

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.

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Welcome to The Ethicurean Restaurant

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'.

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The Ethicurean Experience

A fully immersive culinary journey, where we invite you to take in the entire garden and its stunning surrounds. An experience of merriment, discovery and wonder in equal measure.

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The Ethicurean on Sunday

Fully booked for the past decade, Sundays at the Ethicurean have always been a relaxed and informal way to wrap up the week with a set lunch over expansive views of the land we know as home.

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The Menus

The Ethicurean Experience:

Welcome broth, arrival drink, several snacks, freshly baked bread & ferments, multiple savoury courses, dessert, petit fours, hot drink and fireside sweet treats.

Service is included. £120 per person.

Friday Dinner: 18.30 - 20:30
Saturday Lunch: 12:00 - 14:00
Saturday Dinner: 18:30 - 20:30

The Ethicurean Sunday Lunch:

Freshly baked bread & ferments, several courses & sweet treats.

Service is included. £55 per person.

Sunday Lunch: 12.00 - 15:30

Sample menus coming soon.

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Pioneering Change

The past few months have offered us plenty of time to reflect. We've thought long and hard about the restaurant industry and how we can pave the way for positive change; both for our guests' experience and welfare, and also for our excellent team.

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Our Producers

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.