Rooted in Exmoor landscape and seasonality, the restaurant will centre on game, coastal produce, fire and foraging. The concept is grounded in place. Ingredient-led. Elemental.
Exmoor venison. Wild birds. Native breeds. Coastal fish and shellfish. Woodland herbs and seasonal harvest.
Cooking will focus on fire and smoke. Char, ember and slow roasting. Honest technique without excess.
We are working with an internationally renowned chef consultant to shape the culinary direction and menu development, with the ambition of creating a restaurant that feels both regionally grounded and nationally significant.
Hart & Horn is built around three pillars:
The red deer of Exmoor, the coastline, the moorland and wooded valleys all inform the menu philosophy.
Spring will bring lighter produce-led plates.
Summer will celebrate coastal freshness.
Autumn will lean into game and depth.
Winter will focus on warmth, smoke and slow cooking.
The experience will be refined but rugged. Rooted in Exmoor rather than styled around trends.
Installed within The Sandrock Hotel over the next 12 months, Hart & Horn will offer:
It is designed as a destination restaurant rather than simply a hotel dining room.
Hart & Horn forms part of the Atelier & Grove North Devon ecosystem.
Guests staying within the North Devon Collection may pre-arrange breakfast and dining packages at The Sandrock.
Seasonal tasting experiences will complement winter stays and Christmas packages.
Picnic hampers and charcuterie boards from The Little Deli will offer a more informal daytime option.
Gallery @500ft continues to anchor the cultural narrative, allowing for private dining events and curated evenings that link art, landscape and food.
Accommodation. Art. Landscape. Fire.
One coherent vision.
