33 The Homend

You'll find an abundance of homespun charm at this sweet, cosy restaurant run by a husband-and-wife team. Elizabeth warmly welcomes you into the 18th-century, Grade II listed building, while her husband James works alone in the kitchen. His concise menu is a masterclass in naturally delicious cooking that is free of frippery. Ingredients are sourced from trusted suppliers and delivered with excellent complementary flavours, be it Salcombe crab with punchy romesco or in-season deer with a deep, intensely flavoured faggot.

• "Tiny Unique 18th Century Grade 2 Listed Building"
  33 The Homend is housed in a very small, historic 18th-century Grade 2 listed building, creating a distinctive and intimate dining environment with only 14 covers split between two rooms.

• "Run Solely by a Husband-and-Wife Team"
  The restaurant is owned and operated exclusively by James and Elizabeth Winter, with James working alone in the kitchen and Elizabeth managing the front of house, adding a personal and homespun charm to the experience.

• "Small Seasonal Menu with Ingredients from Trusted Local Suppliers and Own Garden"
  The menu is concise and seasonal, featuring day boat fish from Cornwall, rare breed pork, game from trusted suppliers, and vegetables grown in their own garden, emphasizing freshness and locality in a masterclass of natural flavors without unnecessary embellishment.

Signature Ingredients

• Day boat fish & shellfish: Sourced from Flying Fish in Cornwall; day boat catch ensures maximum freshness and seasonality, forming the seafood backbone of the menu.
• Middle White pork: Rare breed pork reared by Huntsham Farm, Ross on Wye; prized for distinctive flavor and texture, a cornerstone protein.
• Roe deer, Duck & Game: Supplied by Walter Rose, particularly in the winter months; premium game meats define the restaurant's seasonal repertoire.
• Garden vegetables: Vegetables grown in the restaurant's own meadow/garden, ensuring peak freshness and direct farm-to-table quality.
• House-made sourdough bread: Natural leaven starter ("Mother") using Organic T65 flour and 80% hydration, baked in a Rofco bread oven; a signature accompaniment to every meal.