The Barn Restaurant

Award winning Chef Andrew Coleman creates weekly menus taking full advantage of the locally available produce from the markets, growers and producers of the region
Our food is most certainly British but with innovation and modern influences, nothing bought in pre prepared, frozen or God forbid imported.
We firmly believe of food to be worthy of at least one AA rosette maybe 2 and are actively in pursuit of this accolade to add to our numerous salon culinaire awards on display in the restaurant.
'We believe that good food is the intuitive use of quality fresh local produce'