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 and the nutrients in our food. All of our vegetables that feature on the menu come from Mark. He is one of a kind, and has contributed to the development of our menu over the years by supplying the most immaculate heritage and heirloom varieties of vegetables.
What little meat we showcase on our menu is impeccably sourced; either straight from the wild, or direct from small farms that rear slow grown native breeds on deep rooted, ancient grasses and herbs.
Our fish and shellfish is sourced responsibly from the best sustainable suppliers around the UK. Our fish is predominantly killed 'ikejime', giving us the best possible quality of produce to celebrate.
The whole team at The Ethicurean are keen foragers. Downtime is often spent together wondering the wilderness of the Mendips and beyond. The team gather myriad wild ingredients through all seasons of the year. These in turn are used to enhance our food and drinks offering. Expect the best wild edibles to feature at various points during your visit with us.
Our wines are sourced through small independent suppliers, supporting sustainable wineries that champion ancient methods of winemaking. Our wine list is predominantly natural and biodynamic, and showcases many special winemakers and grapes of the South West. Limeburn Hill, Aldwick Court and Dunleavy Vineyard are all within 15 minutes of the restaurant, whom we are delighted to work closely with.
Cocktails and non-alcoholic preparations are all made in-house by our talented team. We use local spirit producers and wild ingredients to create drinks designed to enhance your dining experience with us.
Our friends, Mike and Issy at Barley Wood Orchard, grow apples in the orchards that surround our garden walls. They produce some of the best cider and apple juice in the South West. Their keeved cider is a collective favourite of ours.