At The Chapel

A restaurant with its own artisan bakery, wine store and eight bedrooms, all housed in a beautiful 17th century building with an 18th century congregational chapel and a stunning, south-facing outdoor terrace. Our bread is baked the long, fermented, traditional way, using stone-ground organic flour, water and salt. Our restaurant works closely with local, organic and biodynamic growers, farmers and cheesemakers as well as the best Italian suppliers, to offer a relaxed Mediterranean approach to British food. Local produce includes no dig salad leaves from Charles Dowding's market garden. Focus on zero waste and kindness.