The story
At Jericho, the cooking begins long before the kitchen fires are lit. The restaurant sits on Jericho Farm, a plot that has been worked for over 200 years. That history shapes everything here. The team grows much of what they serve in their own kitchen garden, foraging and harvesting alongside neighbouring farms. The result is a tasting menu that changes with the seasons and reflects the character of the land itself.
Chef Rich and his partner Grace are self-taught. They spent seven years learning the trade before opening Jericho in 2022. The dining room was built using materials salvaged from the farm’s original buildings, giving the space a quiet, honest feel. The atmosphere is relaxed, with good music and a genuine welcome for every guest.
Jericho offers a single, twenty-course tasting menu at £130 per person, with an optional wine flight for £80. Those who want a closer view of the action can book the kitchen bench for £150. The menu is built around fire – the “most honest way to cook”, as the team puts it. Dishes might include Jericho charcuterie, Lincolnshire Poacher churros, pigs blood tart, or silage ice cream. The kitchen does not cater to vegetarians, vegans, or specific dislikes; the menu is a fixed expression of the farm’s output.
For those curious about new ideas, Jericho also runs Work in Progress evenings – around eight courses of experimental dishes at £50 per head, served in a relaxed, feedback-friendly setting.
Jericho’s dedication to seasonality and local sourcing has earned it a Michelin Recommended award, a nod to the quality and integrity of its modern cuisine. The restaurant also holds a Michelin Green Star, reflecting its commitment to working the land sustainably. This is not a place that follows trends – it is a place that follows the rhythm of the farm, from the first spring vegetables to the deep flavours of winter.
Recognition
Ambience
Details
History
Farm restaurants are all the rage, and here – on a smallholding deep in the Vale of Belvoir between Grantham and Nottingham – is Jericho. Richard and Grace Stevens opened for business in 2022, having kitted out the place with salvage from the farm buildings, a Japanese-style moss wall and displays of agricultural implements. The dining room presents an expansive, welcoming space in contrasting dark and light tones, with plentiful daylight through numerous windows. There is a kitchen bench for ringside views of the culinary action, and a couple of tepees outside for overnight accommodation. A measure of the hosts' serious dedication to the cause is the fact that the standard menu is a 20-course taster that will typically take the better part of four hours. That said, the first few meaty mouthfuls arrive at the double: a mutton croquette cooked over coals and served with quince paste; blackberry-glazed pork belly skewer, its fat beautifully rendered; partridge leg in a pear coating. The balance of flavours in succeeding dishes is never short on ingenuity. A hit of elderflower sharpens white beetroot soup, while wild mushroom ‘chawanmushi’ is full of earthy tones, with some pickled mushrooms and a dash of dashi to electrify it. When the meat dishes return, they come in style: lamb with turnips, in a dressing of lamb fat and walnut oil; mixed-pedigree sirloin with an artful swirl of Jerusalem artichoke foam and black garlic purée. Sometimes the balance skews – the Granny Smith apple and sloe jam accompaniments were just a little too astringent and bitter for the mallard they chaperoned. A pre-dessert of ‘whole crop silage’ ice cream tasted hauntingly of the farmyard (file under ‘acquired taste’), but the following sweet things were treats indeed – from parsnip custard topped with honeycomb to smoky Bramley apple cooked in Marmite butter and served with a clod of clotted cream. The personal touch extends to a non-stop playlist, set at a level that just manages to drown out the descriptions of the more softly spoken servers. The wine list is crammed with biodynamic and low-intervention gear, but most will sensibly opt for the drinks pairings, which might take in the heterodox likes of Pét-Nat, Chilean Chardonnay, Hungarian rosé and Muscat de Rivesaltes.
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