Embracing the trend for using leading, organic, local produce in the acclaimed restaurant of his Charlton House Hotel, owner Roger Saul searched high and low to find a head chef who is as passionate about organic produce as he is. Steve Horrell was the man who fitted the bill.

Since joining Sharpham Park Restaurant, having previously worked at Babington House, Steve has re-launched the restaurant?s approach to its food and service utilising seasonal, organic and local produce with the likes of Sharpham Park poached organic pears, chicory, dandelion and Exmoor Blue and walnuts.

Steve has also incorporated rare breed meats from the Saul?s organic Sharpham Park farm. Rare breed White Park beef, Hebridean and Manx Loghtan sheep, and Red Deer are all specialties on his menu with dishes such as beef carpaccio, spiced beetroot, watercress and horseradish.

They also cater for those who experience wheat intolerance with a menu that offers a selection of dishes that replaces wheat with the organically grown Spelt grain, which is farmed locally at Sharpham Park. Steve has created specialties such as roast pumpkin and cinnamon speltotto with chestnuts, crispy sage and Parmesan to tempt those avoiding wheat.

The wine list maintains the same high quality with an extensive and well-chosen list, there are nearly twenty selections by the glass.