The story
The Cotley Inn in Chard serves modern British cuisine anchored by the Cotley Estate’s seasonal harvests. Head Chef Dan Brown has shaped the kitchen around precision and locally sourced ingredients since 2020. The team smokes meat, fish, and dairy on site, while closely tracking livestock grazing nearby. This straightforward approach earned the venue a spot in the 2026 Good Food Guide and a retained Michelin listing, recognising how the kitchen turns simple techniques into consistent plates.
The menu shifts with what arrives fresh from the kitchen garden and neighbouring farms. Guests frequently order the Cotley Estate Ruby Red burger, layered with Monterey Jack, spiced beef brisket, and roasted garlic aioli alongside chunky chips. Grilled Cornish monkfish tail appears with braised baby gem, king prawns, and violet artichokes, while sourdough pizzas draw steady crowds through the warmer months. This British cuisine values quality produce and straightforward preparation above all else.
Built around a historic farmhouse structure, the inn has long served as a gathering point for walkers exploring the Blackdown Hills. A south west facing terrace edged with lavender overlooks fields and Wambrook Church, offering a bright space for long lunches when the sun arrives. Winter brings the mood indoors, where log burners and original wooden furniture soften the grade II listed interior. Manager Dina Brown oversees a front of house team that favours calm attention over formality.
Recognition
Details
History
1 Rosette Award for Culinary Excellence
Found down narrow lanes a few miles from Chard, this remote but civilised hostelry of some character encapsulates many people’s idea of what a rural inn should be like. The Englishness of the setting – quietly hugging a gentle, verdant slope at the foot of the Blackdown Hills – combined with wood-burners, a medley of old wooden tables and chairs, local ales, beer garden and all, create a feel of well-ordered rusticity. Maddie Beaumont and Ben Porter run their business very personally, the relaxed atmosphere and easy-going service working well with the comfortable, simple interior and stunning location. Apart from the views and the glorious summer dining terrace, people come here for the sourdough pizzas and for the Cotley Estate Ruby Red burger (with Monterey Jack, spiced beef brisket, roasted garlic aïoli, chilli relish, house slaw and chunky chips) that was proving so popular on our visit. Indeed, the seasonal menu reflects a strong relationship with local suppliers, the dishes a familiar combination of quality ingredients along the lines of grilled Cornish monkfish tail with braised baby gem, marie rose sauce, king prawns and violet artichokes, plus a warm tomato salad on the side. There are steaks too, popular Sunday roasts, a British cheese slate and generous desserts that play the comfort card. The wine list is very reasonably priced (from £28), and mainly European, with a handful from the New World. Comfortable bedrooms are in the former stables,
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