Fern

The story

Fern Restaurant in Uppingham | Seasonal Mediterranean Dining

Ingredient-led cooking

Fern in Uppingham builds its Mediterranean cooking around what grows or lands near Rutland. The kitchen treats seasonality as the primary directive rather than following culinary trends. Ingredients arrive from local markets and regional producers, shaping daily rotations that shift with the weather. A recent roster featured braised beef raviolo served with port reduction and whipped vintage cheddar alongside roasted cornish king scallops dressed in paprika chicken skin butter.

Sharing plates & bold flavours

Diners typically navigate the list through small plates designed for communal ordering. The Good Food Guide notes the kitchen’s willingness to pair sharp grapefruit with umami pickled red mullet or layer rose-petal harissa onto snowball onions. These Mediterranean-inspired dishes sit comfortably next to familiar staples like carbonara arancini and grilled flatbreads topped with roast peach and burrata. Guests often order several items to sample the range while keeping costs manageable.

Room, drinks & awards

The dining space sits inside the honey-coloured Falcon Hotel near Uppingham’s market square. Once past the traditional foyer, the room adopts a relaxed tone that suits both weekday dinners and weekend lunches. An afternoon aperitivo hour runs Tuesday through Saturday, offering light snacks alongside organic wines and British spirits. The recognition from The Good Food Guide highlights how the Mediterranean kitchen balances inventive flavour profiles with straightforward hospitality.