Britain’s best farm-to-table restaurants with a sustainable edge

L’Enclume, Cartmel, Cumbria 

3 Michelin Stars (plus Michelin Green Star)  

L’Enclume sources most of its ingredients from chef Simon Rogan’s nearby 12-acre farm, showcasing sustainability through low food miles and regenerative agriculture. The restaurant offers a tasting menu featuring dishes such as Orkney scallop with dried roe powder, and King oyster mushroom, or Cartmel Valley roe deer with salted currants, Kalibos cabbage, juniper, and caramelised chestnut. The restaurant prioritises composting, reducing waste, and sourcing renewable energy. Adjacent to L’Enclume is Aulis Cartmel, an intimate dining experience for just six guests. Guests can enjoy L’Enclume dishes while interacting with chefs, learning about their creative processes, and exploring ingredients from the farm. Guests can extend their visit by staying in one of L’Enclume’s elegant rooms dotted around the village of Cartmel, all within walking distance of the restaurant. 

Getting there: The nearest airport is Manchester Airport. It is a 90-minute train-ride to Grange-over-Sands, followed by a short taxi journey to Cartmel. 

Askham Hall, Penrith, Cumbria 

1 Michelin Stars (plus Michelin Green Star)  

Located in a historic manor in the Lake District, Askham Hall’s Allium restaurant uses estate-grown vegetables, heritage meats, and locally foraged ingredients. Menu highlights include Creedy Carver duck and Shorthorn beef tartare with truffled egg yolk. The restaurant runs on renewable energy and adheres to zero-waste principles by trying to use all parts of produce and meats. Beyond its dining experience, Askham Hall offers 19 luxurious rooms. Guests can explore the gardens, relax in the heated outdoor pool, take part in activities, such as guided walks, or get pampered at The Health Barn, Askham Hall’s own wellness retreat.  

Getting there: The nearest airport is Manchester Airport, which is a one-and-a-half-hour drive from Penrith. 

Wilsons, Bristol, Somerset 

Michelin Green Star  

Wilsons is a small, sustainable farm-to-table restaurant with a local approach to ingredients. The restaurant’s produce comes from its own small farm in Chew Valley, a project started by the team to ensure a consistent supply of organic, high-quality vegetables. The menu changes daily, reflecting what is harvested, while Wilsons also offers a carefully curated list of wines from small, independent producers, chosen to complement the menu. Adjacent to Wilsons is The Bread Shop, a bakery and deli run by the same team. Here, visitors will find sourdough bread made using traditional techniques, pastries, and preserves crafted with surplus ingredients from the restaurant and farm.  

Getting there: The nearest airport is Bristol Airport. From there, it is a short bus ride to Chandos Road. If flying into London Heathrow Airport or London Gatwick Airport, take a train from London Paddington to Bristol Temple Meads (one-and-a-half hours). 

Osip, Bruton, Somerset 

1 Michelin Star (plus Michelin Green Star)  

Somerset’s Osip restaurant, helmed by Michelin-starred chef Merlin Labron-Johnson, is located in a restored 18th-century building near Bruton. Having outgrown its previous home, the refreshed 38-cover venue offers menus focusing on sustainability and a strong farm-to-fork ethos, showcasing biodynamic produce from nearby farms and orchards. The interior features muted tones, bespoke art and a modern open-plan kitchen blending contemporary design with rustic charm. Floor to ceiling windows offer panoramic views of the garden and surrounding fields. Expect culinary delights like fermented potato brioche glazed in lamb fat, scallops with roe satay and Thai basil, and indulgent desserts like meadowsweet ice cream with blackberries and marigold. The menu is accompanied by a wine and cider list spotlighting small eco-conscious producers, while the restaurant also features four guest rooms above the premises.   

Getting there: The nearest airport is Bristol Airport. From there, it’s a 45-minute drive to Bruton. If flying into London Heathrow Airport or London Gatwick Airport, take a train from London Paddington to Bristol Temple Meads (one-and-a-half hours). 

Daylesford Organic Farm, Daylesford, Gloucestershire 

Michelin Green Star  

Daylesford Organic Farm is a foodie destination that combines farm-to-table dining with a holistic approach to sustainability. Situated in the heart of the Cotswolds, Daylesford produces its own organic fruit, vegetables and meats on-site, which are then used in its restaurant seasonal menus. Besides its flagship location in the Cotswolds, Daylesford restaurants can also be found in London’s Pimlico, Brompton Cross, and Notting Hill. Dishes can include Wootton Estate venison stew, flat iron chicken or sourdough pizza with Jerusalem artichoke and San Valentino ham. Daylesford’s farm shop offers a wide selection of organic produce, artisan products, and locally sourced goods, ranging from fresh bread to sustainable homeware. The farm is open to visitors who can explore its lush grounds, meet the animals, and discover the organic farming processes behind the products. For those wishing to extend their visit, Daylesford offers luxury stays in restored cottages on the farm. The estate also offers wellness experiences, from yoga retreats to farm tours. 

Getting there: The nearest airport is Birmingham Airport,  which is a one-to-two-hour drive to Daylesford. Alternatively, it is a two-and-a-half-hour drive from London. 

Where the Light Gets In, Stockport, Greater Manchester 

Michelin Green Star  

Where the Light Gets In is an innovative, intimate dining experience located in Stockport, Greater Manchester. Founded by chef Sam Buckley, the restaurant emerged from his passion for creating food that is both sustainable and uses local ingredients. The restaurant is housed in a space above a former warehouse, which has been renovated to create a minimalist, but warm atmosphere. The restaurant focuses on a zero-waste approach and works closely with local suppliers, foragers and farms to source seasonal ingredients. The tasting menu changes frequently. Dishes might feature ingredients like wild garlic, locally grown vegetables, and fish sourced from sustainable fisheries. 

Getting there: The nearest airport is Manchester Airport, with connections to the city centre taking around 20 minutes. From Manchester Piccadilly station, it is a 15-minute train journey to Stockport. 

Crocadon, St Mellion, Cornwall 

Michelin Green Star  

Crocadon is a farm-to-table restaurant set on a 120-acre biodynamic farm in the Cornish countryside, near Plymouth. Chef Dan Cox focuses on providing a seasonal, locally sourced dining experience, with ingredients grown on the farm. The farm practices biodynamic farming principles, which ensure the health of the soil and environment while minimising the restaurant’s carbon footprint. The menu highlights the fresh, diverse produce grown on-site, such as rare breeds of livestock and heritage vegetables, with dishes like Cornish lamb or seasonal foraged mushrooms. Crocadon’s farm was developed with the vision of creating a space where guests could not only enjoy food but also learn about the farming practices behind it. Visitors can explore the farm, which includes gardens and spaces that reflect the ethos of sustainable living. The farm also offers educational experiences, from garden tours to interactive cooking demonstrations.  

Getting there: The nearest major airports are London Gatwick Airport and London Heathrow Airport. From there, take a direct train from London Paddington to Plymouth (around three hours). From Plymouth, bus and taxi services can provide connections to St Mellion, around 10 miles (16km) away. 

Restaurant Sat Bains, Nottingham 

2 Michelin Stars (plus Michelin Green Star) 

Restaurant Sat Bains is known for its inventive approach to modern British cuisine. Located just outside Nottingham, this two-Michelin-star restaurant is led by chef-owner Sat Bains, who has built a reputation for creating unique, seasonal dishes that reflect his passion for sustainable practices. The restaurant’s tasting menus highlight locally sourced ingredients, with a focus on seasonal produce, and feature items like brown hare, or duck with truffled toast. The kitchen embraces zero-waste practices and works hard to minimise food miles, often sourcing produce directly from the surrounding Nottinghamshire countryside. The 40-cover restaurant is housed in a contemporary building with an open kitchen design, allowing diners to watch the chefs as they prepare each dish. For a truly immersive dining experience, the restaurant offers the Tasting Room. Located at the heart of the restaurant, the Tasting Room is an exclusive space for up to eight guests. In this intimate setting, diners can enjoy the full tasting menu while interacting with the chefs as they prepare and present each course.  

Getting there: The nearest major international airport is Manchester Airport. To get to Nottingham, catch a direct train from Manchester Airport Station to Nottingham (one hour and 30 minutes). 

The Kitchin, Edinburgh, Scotland 

1 Michelin Star 

With its ‘Nature to Plate’ philosophy, The Kitchin offers a seasonal take on modern Scottish cuisine using French cooking techniques. Located in the historic Leith district of Edinburgh, the Michelin-starred restaurant is led by chef-owner Tom Kitchin, Scotland’s youngest winner of a Michelin star. The tasting menu features locally sourced ingredients, such as hand-dived Orkney scallops, West Coast shellfish and Highland Wagyu beef tartare. Sustainability is a key focus, with the kitchen working closely with local farmers, foragers and fishermen around an ethos of ‘nose to tail’ cooking. The 70-cover restaurant is set in a converted whisky warehouse, with an open kitchen where guests can watch the chefs at work. For an exclusive night out, the restaurant offers a Private Dining Experience for up to 20 guests, with a dedicated team of staff assigned exclusively to the party for the evening. 

Getting there: The nearest major international airport is Edinburgh Airport. From the airport, take a tram or taxi to Leith (approximately 30 minutes).  

Ballintaggart, Ballintaggart Farm, Perthshire, Scotland 

Perched above the Tay Valley in Highland Perthshire, Ballintaggart offers a rural farm-to-table experience set within a restored farmstead. The restaurant features seasonal menus that highlight the best local produce, much of which is sourced from their own kitchen garden and nearby artisan suppliers. Menu highlights include Loch Fyne oyster, Wye Valley asparagus, Orkney scallops, and Shetland lamb. Beyond the dining experience, Ballintaggart Farm, and the newly renovated Farmhouse, offer luxurious self-catering accommodation for up to 18 guests. For those eager to deepen their culinary skills, the on-site Cook School offers intimate workshops, where participants can learn the art of crafting dishes in a hands-on environment. 

Getting there: The nearest major international airport is Edinburgh Airport. From Edinburgh, take a train to Pitlochry or Dunkeld & Birnam, followed by a short taxi ride to Ballintaggart Farm. 

Ynyshir, Eglwys Fach, Powys, Wales 

Tucked between the Cambrian Mountains and the Dyfi Estuary, Ynyshir is more than just a restaurant, offering an intimate immersive dining experience with the option of an overnight stay (or arrival by helicopter). Set in a former country house on the edge of the Snowdonia (Eryri) National Park, this award-winning, two-Michelin-starred destination is helmed by chef Gareth Ward, who delivers a 30-course tasting menu that takes around five hours to enjoy. Diners can expect highlights such as dry-aged Welsh Wagyu, Dyfi Lobster and Kaluga Caviar. All are served by the chefs themselves, giving an insight into the cooking techniques and ingredients. Every dish uses local Welsh produce, including seafood straight from the coast and foraged ingredients from the surrounding hills.  

Getting there: The nearest major international airport is Birmingham Airport. From Birmingham, take a train to Machynlleth (around two hours 15 minutes) then a taxi to Ynyshir.