Sherwood

Set within the grounds of Sherwood hotel, this restaurant has become a favourite for its produce-led cooking and genuine commitment to sustainability. Led by chef Chris Scott, the kitchen works hand in hand with the hotel's expansive organic garden, where more than 700 square metres of vegetables, herbs and edible plants help shape an ever-changing menu inspired by the seasons. Every dish reflects the landscape, with house-made pickles, preserves and ferments adding depth and character to the freshest local ingredients. A woodfired flatbread topped with nduja, pear, labneh, hotel honey and rosemary is a perfect way to begin, while the southern market fish with kohlrabi, sorrel and vermouth beurre blanc showcases the kitchen's thoughtful, ingredient-first approach. The drinks list follows the same philosophy, championing local producers and natural flavours that complement the food. Relaxed, welcoming and deeply connected to its surroundings, Sherwood offers a dining experience that feels both grounded and quietly inventive, where the garden is never far from the plate.