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Gastronomic hotspots

It can also reshape where potential movers are starting their search. One of the region’s rising stars is Bruton, a picturesque market town in South Somerset that’s quietly become a gastronomic hub. At its heart is , a Michelin-starred restaurant with rooms offering a daily-changing tasting menu based on what’s in season — recently crowned Restaurant of the Year by The Good Food Guide.

Down the road in the quaint village of Batcombe, acclaimed chef Margot Henderson, of Rochelle Canteen fame, has opened her first venture outside the capital in a 17th-century pub between the village church and hall — . And nearby, has transformed an old cow barn into a sophisticated yet homely supper club experience, where dishes celebrate the latest harvest and a sense of community.

The restaurants redefining the region

Brown notes that restaurants across the region are thriving by striking a balance between culinary finesse and a relaxed, welcoming atmosphere. At in South Petherton, the team behind London favourites Salon and Levan have created a refined, produce-led experience in a casual setting. In Tiverton, offers views over Mid Devon’s rolling hills from its feasting barn and garden terrace, whether you’re stopping in for cake or a meal cooked over the wood fire.

Meanwhile the menu at in Launceston, Cornwall, reflects what they grow at the 66-acre farm which includes a guesthouse, as well as what they make in their wholesale bakery and ham production.

Larger names have also helped cement the region’s reputation. “Establishments such as — with outposts near Bath, at Combe in Devon, and near Padstow — alongside , have not only elevated local dining but made these places destinations, paving the way for new restaurateurs and others in the hospitality industry,” says Brown.

Nearby, Sandridge Barton vineyard has been producing award-winning English wines on the banks of the River Dart for over 40 years. Reflecting a growing appetite for hyper-local, sustainably sourced cuisine, the newly launched on-site restaurant ROAM harnesses the best of ingredients grown, raised or foraged nearby. That might be meat from the estate, vegetables from the kitchen garden, or produce from nearby no-dig growers and regenerative farms, a holistic approach to agriculture that aims to enhance and restore natural ecosystems including soil health, biodiversity, and water quality.

Led by local hospitality expert Ian Alexander, with Head Chef Sean Blood in the kitchen and Miles Tuddenham out front, the restaurant offers a bold, bistro-style menu rooted in European and Basque traditions. As Alexander describes, “We’re channelling the energy and creativity that’s reignited the UK dining scene in recent years, but bringing with us the perspective and lessons from decades spent in kitchens, dining rooms and around producers. Strip away the trends and tropes, and ROAM is simply a place that feels right. A place with purpose, with flavour, with warmth. And yes, with really good food.”