Opening Times

The Ethicurean Experience

Friday Dinner: 17:00 - 19:00
Saturday Dinner: 17:00 - 19:00

The restaurant will now close at 10pm.

The Ethicurean Lunch

Saturday Lunch: 12:00 - 13:30
Sunday Lunch: 12.00 - 15:30

Mondays-Thursdays: Closed

We now enter the next chapter of The Ethicurean. Please book here, or send us an email for anything else. You can read about our Covid-19 policy here. We cannot wait to welcome you through our gates once more.

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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 Lunch'.


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.


The Ethicurean Lunch

Fully booked for the past decade, weekend lunches at The Ethicurean have always been a relaxed and informal way to enjoy time in the company of loved ones.


The Menus

The Ethicurean Experience:

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

Service & VAT Included. £120 per guest.

The Ethicurean Lunch:

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

Service & VAT Included. £55 per guest.

Sample menus coming soon.


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 also for our team's welfare.


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.