Seasonality and weather shape the daily hyper-local menu sourced from the onsite gardens, greenhouse, chickens, and nearby sea tides
Well worth the drive, and a stay if you book one of the limited rooms far enough in advance.
Anything not foraged or farmed directly onsite comes from specialty producers within 30-miles, holding true to hyper-local, sustainable ethos.
Reserve 3-course lunches and full tasting experience dinners on Tock
Closed Tues & Wed.