The story
The Cotley Inn in Chard serves modern British food at Wambrook, Somerset, TA20 3EN, and the Good Food Guide lists it as Good for 2026. The pub sits at the foot of the Blackdown Hills, reached by narrow lanes a few miles from town, with a beer garden and a summer dining terrace.
Dan Brown has been head chef at The Cotley since 2020. His cooking relies on simplicity and precision, and the kitchen works nose to tail, using as much of each ingredient as it can. Much of the produce comes from Cotley Farm and the estate's own kitchen garden, and the team smokes its own meat, fish and dairy on site.
The sourdough pizzas and the Cotley Estate Ruby Red burger draw a steady crowd, the burger built with Monterey Jack, spiced beef brisket, roasted garlic aïoli and chunky chips. The seasonal menu also includes grilled Cornish monkfish tail served with braised baby gem and marie rose sauce. Sunday roasts, steaks and a British cheese slate sit alongside, and the desserts lean toward comfort.
Four ensuite bed and breakfast rooms occupy the former stables, a grade II listed building, and each has its own character and original features. In summer, the south west facing terrace is edged with lavender and looks across the fields toward Wambrook Church. In winter, open fires and a log burner keep the bar warm.
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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,
1 Rosette Award for Culinary Excellence
Location
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