Abbey Green Farm

Self-taught chef James Sherwin’s dream came true when he opened this endearing restaurant that’s the epitome of field-to-fork dining. Micro-seasonal produce is grown on their Wild Shropshire farm before being fashioned into a daily changing surprise menu for a maximum of 14 guests. There’s a Japanese influence throughout the harmoniously flavoured dishes, including ingredients like furikake, koji and yuzu, as well as a sake pairing. The passionate, welcoming team offer lovely, personable service.