The Farmers Arms

It may date from the mid-17th century, but nowadays the Farmers Arms is every inch the 21st-century village pub. It was the initial inspiration for a far more substantial project that has become 'The Collective of Woolsery' from San Francisco-based tech entrepreneurs Michael and Xochi Birch. The couple now own the local convenience store and post office, the fish and chip shop, and various rooms and cottages around Woolfardisworthy (to give the place its full name) – including the Grade II-listed Wulfheard Manor (opening as a hotel in 2025). In addition, their 150-acre farm provides the pub with rare-breed and heritage meats as well as just-harvested fruit and vegetables – hyper-seasonal produce that is beautifully realised in the hands of Ian Webber (Michael Caines’ former head chef at Gidleigh Park). The bijou ‘farm menu’ could bring a moreish Curworthy Haytor cheese puff dotted with oxeye daisy petals and deep-red globules of sour cherry gel, ahead of Birch Farm pork fillet perched on a generous chunk of coppa bacon and offset by the earthiness of fermented grains, paprika, red cabbage and finely sliced pickled fennel. Alternatively, you could look to the more traditional 'pub menu' for the likes of Honey Wood Haze cider-battered haddock, chips and minted peas, or an elevated monkfish and scallop fishcake with buttered leeks, poached Birch Farm egg and chips. Visually stunning desserts include a warm lemon geranium cake topped with raspberry jam and pistachio ice cream, served with a citrussy lemon verbena curd. There’s also a terrace with a covered seating area and heated stone benches for all-weather dining. To drink, take your pick from locally brewed ales and seasonal cocktails, or select a bottle from the well-chosen wine list.