The story
The Farmhouse at Redcoats in Stevenage builds its modern British cuisine around a fiercely seasonal approach. Ingredients arrive daily from the kitchen garden or nearby regional suppliers. Roasted Stanhope pheasant arrives split into a crisp breast and a slow confit leg, resting beside a root vegetable pithivier and caraway cabbage. Summer plates shift easily to autumn preparations like glazed baby carrots dressed with Bevistan Dairy sheep’s yoghurt, pickled radish, and sherry vinegar.
Built around a centuries-old farmhouse core, the venue operates under Anglian Country Inns while maintaining its own distinct character within the broader landscape of British cooking. Guests settle into the light-filled conservatory dining room for lunch or dinner, keeping the main kitchen buzzing without feeling crowded by adjacent wedding events. Overnight stays extend the visit into a magnificently converted barn just steps away. The layout allows visitors to enjoy polished service without ever noticing the separate wings.
Recognition from The Good Food Guide highlights how confident execution translates across every service. The front of house team guides diners through an accessible wine list featuring familiar regional bottles at straightforward prices. Real ales and crafted cocktails round out the bar selection when guests prefer something lighter. Meals typically conclude with a burnt Basque cheesecake served alongside warm caramelised figs, cementing the evening before departure.
Recognition
Details
History
‘A few minutes from Stevenage and yet you feel like you are miles away in somewhere like the Cotswolds,’ thought one satisfied visitor to Anglian Country Inns' well-established, multi-faceted venue. A t its heart is an atmospheric, centuries-old farmhouse, which glides along as a polished country restaurant with rooms. Further bedrooms are in a magnificently converted barn, while another makes a stunning wedding venue – although you could eat in the restaurant and not realise there was a wedding party across the way. The Farmhouse's conservatory dining room is a top local destination, delivering welcoming warmth alongside a modern repertoire of seasonal menus that showcase the best ingredients, either homegrown in their kitchen garden or sourced from local and regional suppliers. Our fiercely seasonal autumnal meal was bang on the money, delivering confident and assured cooking in dishes ranging from roasted baby carrots with Bevistan Dairy sheep’s yoghurt, pickled radish, walnuts and sherry vinegar to roasted Stanhope pheasant breast with confit leg and root vegetable pithivier, caraway cabbage and wholegrain mustard. As for dessert, our burnt Basque cheesecake with caramelised fig was the star of the show. The whole package is fleshed out with bundles of personable charm from an amiable front of house team and an appealing wine list with lots of accessible, familiar options at fair prices, plus real ales and cocktails.
2 Rosette Award for Culinary Excellence
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