Higher Farm Caff is a modern farm to table restaurant in Shepton Mallet, Somerset, offering thoughtful, seasonal dining in the heart of a regenerative working farm. Led by chef George Barson, the kitchen team creates a weekly changing menu shaped entirely by what is grown and harvested on site, supported by produce from trusted local farmers. The result is a dining experience that feels deeply connected to the land, with every dish reflecting the rhythms of the seasons.
The farm itself is central to the restaurant’s ethos. Guests are invited to roam the forest gardens, see the vegetable beds and explore the wider landscape, where more than 3,000 trees have been planted as part of the project’s ecological vision. This close relationship between soil, kitchen and plate defines Higher Farm and makes it an inspiring setting for meals with friends, family or colleagues. The site also offers nature cabins for overnight stays, as well as a wild swimming lake and woodland sauna, for guests wanting to fully immerse themselves in the surroundings.
Menus showcase elegant, unfussy dishes prepared with exceptional care. Starters may include beetroot hummus with crackers, chestnut soup or ham hock and jowl terrine with pickles. Mains feature dishes such as poached trout with celeriac remoulade, duck leg with pepper and black garlic or ham, mash and parsley sauce. Puddings such as plum sorbet, clotted cream cheesecake or salted fudge bring the meal to a simple but satisfying close.
Inside, the restaurant is bright and airy with vaulted ceilings, exposed beams and whitewashed brick walls. Floor-to-ceiling windows overlook the countryside while wooden tables and industrial-style lighting keep the space calm and contemporary.
Beautifully prepared food served in remarkable surroundings makes Higher Farm one of Somerset’s most distinctive places to eat.