Husband and wife team Alasdair Clifford and Victoria Collins arrived at the Barrington Boar in 2017, chef Clifford bringing with him experience gained in top London restaurants, and Collins an eye for design that has brought style and simplicity to this 18th Century house in a pretty conservation village beside the Somerset Levels.
Most ingredients are sourced within a few miles. Suppliers include an organic farm at Lopen, Bonners of Ilminster butchers, a family-run smokery and specialist cheesemongers, sausage-makers and foragers.
You might start your meal with soused and grilled Pitney Farm carrots with cashew nut hummus, beetroots and elderberry molasses, or chalk stream trout with sweet and sour gooseberry, watercress and horseradish.
Then move on to the likes of cured fillet of Somerset pork with crisp trotter, ham hock crubeens and smoked sausage or pumpkin agnolotti pasta with Somerset black truffle butter and chanterelle mushrooms.
And make sure you leave room for a quince and almond frangipane tart or homemade ice cream served with a brandy snap.
The Boar is also a showcase for a wide selection of local ciders and the Somerset Cider brandy Company alongside a good choice of ales, wines and gins.