The Farmers Arms, part of The Collective at Woolsery in North Devon, is leading the way in redefining the farm-to-fork dining experience. At its core it embraces the profound bond between chef and farmer who work in unison to craft menus that harmonise with the seasons, the available produce, and time-honoured farming methods all served in beautiful spaces that are steeped in humour and style.

Led by visionary executive head chef Ian Webber, this revolutionary approach celebrates the connection between the land and the plate, showcasing the freshest, seasonal ingredients sourced directly from Birch Farm, a 150-acre organic farm that is part of The Collective at Woolsery. Working hand in hand with head gardener Josh Sparks and livestock manager Chris Jenn the result is nothing short of culinary mastery, where animal welfare and exceptional ingredient quality take precedence.

Ian has a passion for real cooking and bringing back forgotten traditions and techniques with a deep reverence for the interconnectedness between sustainable farming practices and exceptional food. He says: ”We celebrate those things that are intrinsically linked to the way we should be farming for the future and the way we did farm before we became set in our ways."

The Farmers Arms upholds a meticulous approach to quality and sustainability. It celebrates nature, practising edible forestry - an innovative approach to farming with plants grown for both their environmental benefits and their culinary value - and employing natural farming techniques that aim to give back to the environment and regenerate the land along with its vital ecosystems.

Central to The Farmers Arms' philosophy is the principle of taking only what is necessary and seeking harmony with nature. Ian affirms: "We take what we need, and only what we need - no more than that.”

Ian’s unwavering dedication to preserving tradition and exploring new culinary possibilities is reflected in the creative process at The Farmers Arms where attention to detail and commitment to creativity permeates every aspect of their culinary offerings, resulting in a truly exceptional dining experience.

Begin the journey with options such as Birch Farm Pork Rilette with nasturtium root, beetroot and pistachio (£10.50); Venison Broth with fermented cabbage, potato dumpling and bresaola (£10.50) and Carrot & Coriander Seed Parfait served with apricot chutney, elderflower and toasted sourdough (£10).

Main courses include Monkfish and Scallop Fishcake, buttered leeks, poached egg and chips (£22); Birch Farm Hoggett with courgette, tomato and lavender (£29) and Wood Fired Birch Farm Leeks with penny bun mushrooms, potato stew and garlic pickle (£19).

Sundays are for feasting with a three course set menu (£30) that includes traditional roasts of Kenniford Farm Pork and Exmoor Brisket of Beef.

To complete the dining experience, The Farmers Arms offers tempting desserts from £8.50, such as Rhubarb Fool with smoked cashew, sorrel and ginger and the comforting flavours of Baked Peruvian Chocolate Custard with beetroot, sour cherries and florentine.

Sitting alongside the food is a drinks menu that showcases a wide variety of locally sourced and artisanal drinks from handcrafted beers, ciders and wines chosen for their food-pairing potential, high-quality spirits that are the foundation for a variety of expertly crafted cocktails and soft drinks crafted from own-made syrups and cordials.

A visit to The Farmers Arms at Woolsery is an opportunity to experience the mouth-watering creations of Executive Head Chef Ian Webber and embrace the ethos of farm-to-table dining and traditional, regenerative farming practices. It's a dining destination that promises an unforgettable experience.

Please click here for the pub menu and click here for the Sunday lunch menu.