We're OPEN for take away

We've re-started our take away service with a much expanded range of dishes - there's something here for everyone.

To order: call 01749 813048 or email info@onthebrook.co.uk

Duck confit is a labour of love - six hours in our special marinade and gently sous vide, with lashings of roast potatoes and carrot lucullus (carrots gently simmered in butter until tender - totally delicious and very morish). All vegetables home grown.

Our lasagne is made from scratch, including the pasta, using locally sourced ingredients.

The burgers are hand made from our own recipe, using local ingredients.

Coconut curry is mild and warming - choose from chicken, vegetarian, pescatarian.

Japanese buffet, Saturday 18th July from 12:30pm

We're hosting a Japanese buffet afternoon, which includes Chicken Katsu curry, Sushi selection, with fish and vegetarian options Chicken Yakitori, and more.

Traditional burgers and chips also available.

Saturday 18th July from 12:30

Booking highly advisable.

Call 01749 813048 to book.

We are maintaining 2 meter safe social distancing as our restaurant is well suited to this precaution and can be comfortably achieved. Our restaurant is spacious and airy, with an open air courtyard and balcony overlooking the Brook.

Weather's looking good, so come and enjoy a lovely afternoon with family and loved ones.

We're re-opening on 4th July!

Thank you to all who visited us for take away. Your support has been deeply appreciated. We're delighted to be able to re-open for sit down meals, as well as our new take away service.

Whilst we get back into full swing, our opening hours will be as follows:

Monday:              10am - 4pm

Tuesday:              10am - 2pm

Wednesday:        10am - 2pm

Thursday:            10am - 4pm

Saturday:             9am - 6pm

Sunday:              10am - 6pm

As we are in the fortunate position of having spacious indoor space, and a large outdoor courtyard, we have decided to maintain 2meter distancing. We feel this is safer for both our customers and staff. As a result of limiting the number of guests at any one time, we'd be grateful if you could let us know in advance if you are planning to come. We can then ensure there is a table waiting for you.

We will continue to offer evening take away menu for collection at 5pm.

Ash Barn Self Catering B&B Accommodation

Ash Barn offers the ultimate getaway. Secluded accommodation with self catering facilities allows social distancing with ease and comfort.

FREE ample on site parking, free high speed fibre wifi, super comfy beds, 100% Egyptian cotton linen, private courtyard and more. Kitchen includes fridge, freezer, hob, microwave grill, sink, full set of cutlery and kitchenware, and kitchen ingredients.

Plenty of scenic walks and open attractions are nearby. Longleat is a 15 minute drive.

Sleeping up to four persons, Ash Barn is excellent value for families and couples alike.

To book, call 01749 813048 or email info@onthebrook.co.uk

Chilli Plants available

We have six variety of chilli available: Apache, Cayenne, Cheyenne, Habanero, Jalapeno, Scotch bonnet. Their Scoville ratings are:

Jalapeno               5,000
Cheynne              30,000
Cayenne              50,000
Apache                80,000
Scotch bonnet  100,000
Habanero          150,000

Click here to see our full list of plants. Email your order to info@onthebrook.co.uk or call 01749 813048.

Did you know?

The Scoville scale was developed by Wilbur Scoville to measure the strength of peppers and chillies, by their capsaicin content.


Booking.com rating

We're very proud of our 9.9 Traveller Review Awards for 2020 from Booking.com. A lot of fun and hard work went into achieving this. We have met so many lovely friendly people on the way - it's been a blast! Roll on 2020 with more to come!

The history of vegetables

Interesting article on the history of common vegetable. All these vegetables are grown in our kitchen gardens which supplies our restaurant.


Source: www.vegatablefacts.net

History of Vegetables - Story about Each Vegetable

The history of vegetables reaches the most distant years of modern humankind, when hunter gatherers started spreading across the world. Since the birth of modern human civilisations, vegetables were identified as the source of great medicinal and nutritional power. 

From the first moment European explorers got their hands on potato, they saw the potentials of the plant that can change the way we eat and practice medicine. After centuries of expansion, potato became one of the most beloved vegetables in the world.

History of carrots spans the last five thousand years and tells the incredible tale of its domestication in the fields of ancient Iran and Afghanistan, expansion to the Egypt and China, popularity in medieval Europe and finally, birth of the common orange carrot in the scientific circles of 17th century Netherlands.

History of the tomato reaches 2500 years to the past, when people of ancient Aztec empire saw its value and integrated it into their lives, medicine and cuisine. Now, this fascinating vegetable represents one of the most popular vegetables in the world that is present in many dishes and diets.

Cucumber is a popular cultivated plant in the gourd family Cucurbitaceae that managed to captivate our attention from the moment it appeared in ancient India. Since that pivotal moment over 4000 years ago, cucumber was spread beyond Indian borders, moved through Ancient Greece, Rome, Europe, New World, China, and eventually becoming fourth most widely cultivate vegetable in the world

Garlic is one of the oldest known food flavouring and seasoning plant that managed to infuse itself into culinary tradition of many civilisations across the world. It started its journey in central Asia, domesticated during Neolithic times, spread to the Middle East and northern Africa in 3000 BC, which quickly enabled it to reach Europe

Onions are one of the oldest cultivated vegetables in our history, originating in central Asia from where it spread across entire world. Modern archaeologists, botanists and historians are unable to determine exact time and place of their first cultivation (because this vegetable is perishable and its cultivation leaves little to no trace), however some written records enables us to paint a very interesting picture about its origins.

Cabbage history started somewhere in Europe before 1000 BC. Cabbage was first a wild plant (as most of the vegetables that we eat started) but was cultivated in time and used as food since the ancient times by both rich and poor.

We know watermelon today as a way to refresh ourselves during the long hot summer days, but it was used since the ancient times as a portable source of water in the deserts of Africa.

Bean is one of the earliest cultivated plants. The oldest findings and proofs that we used beans for food are 9,000 years old and were found in Thailand. Wild variants of broad beans (fava beans) were gathered in Afghanistan and the Himalayan foothills. Beans were also found in the tombs of the kings of the ancient Egypt where they were left as the food for the departed and their souls in the afterlife. The first cultivated beans appeared 4,000 years ago in the Aegean, Iberia, and transalpine Europe and they were large-seeded broad beans. From the about the same time date beans found in Guitarrero Cave, an archaeological site in Peru which proves that beans appeared practically everywhere and where one of the staple foods of the early peoples. When the first colonists arrived at the New World, Native Americans taught them to grow beans with corn so the bean plants can climb the cornstalks.

The first radishes appeared in the Far East and from there spread around the world and into many different variants. They are still popular today, and we eat them as salads and in other cuisines.

Spinach was a highly regarded vegetable since the earliest days by all that grew and consumed it. Today we have cultivated variants that give more leaves, are tastier and are a good source of vitamins and minerals.

Oldest archeological proofs that we used beetroot in ancient times were found on the Neolithic site of Aartswoud in the Netherlands and in Saqqara pyramid at Thebes, Egypt, which dates from the time of the Third Dynasty (third millennium BC).

Zucchini is a relatively new vegetable on the world scene, but that doesn't prevent them from being popular and healthy. Its wild ancestors are thousands of years old but what we know as zucchini appeared only a hundred years ago.

Ginger history started in the lush tropical jungles in Southern Asia. Since the ancient times, ginger was an essential spice and medicine. Today it is still used in The East and the West for the same reasons: as food, as a sweet and as a cure for ailments.

Varieties of artichokes have records of use as a food among the ancient Greeks and Romans. Artichoke can be, at the first glance, a strange choice of food because it is a flower but we have been eating them for thousands of years. It can be prepared in many interesting variants.

Firewood for sale

With the nights closing in and a definite nip in the air in the evenings, it's time to stock up on firewood.

Join our loyalty scheme - buy 10 and get one free. Don't forget to get your card stamped!


Split wood: £12 per bag

Wood rounds: £9 per bag

Kindling: £5 per bag


Our firewood is well-priced, convenient and local. Pound for pound our well seasoned firewood is equal to or cheaper than wood sold in dumpy lots. Bags are a mix of well-seasoned ash and hazel which burn bright, hot and clean.

All of our firewood comes from our sustainably managed wood promoting and protecting wildlife. Click here to find out more about our wood management programme.

Our firewood sacks are reusable and can be returned and refilled.

Support local. Buy local.

Our seasonal menu!

Fruit and vegetables taste their best when in season. Our menu changes with the seasons, and the harvest from our farm. We're delighted with the range of vegetarian options on our menu, developed from the fruit and vege grown on our farm.

We have meat options too. Check out our menu: www.onthebrook.co.uk/eat

If you can't beat them, eat them!

A "5 ways with" series

Hot on the heals of daffodils comes wild garlic. Its unmistakable scent is permeating many of Somerset’s footpaths. Ask gardeners in this part of the country and most will not have a kind word to say about a plant they regard as a weed. But we think it’s only a weed if you don’t know just how many culinary delights await.

The season for picking wild garlic at its best is relatively short- 4 weeks if you are lucky and can start as early as mid-February (this year) or as late as the end of March.

Unlikely its better known, commercially grown, name sake, you do NOT eat the bulbs but the leaves (and later on the flowers, although they are not to everybody’s taste). You are looking for dark green shoots no longer than 6 inches. We would always recommend the leaves.

As an ingredient it is extremely versatile- think spinach just with more taste. You will notice pesto is not one of our 5 ways - a bit too samey  for us. So here are our 5 ways with wild garlic:

  1. Wild garlic puffy parcels. We find a young goat’s cheese compliments the flavour of wild garlic really well. Add some extra lemon zest for a bit of a kick.

  2. Wild Garlic pasta. Even the kids won’t be put off by the fact they are green! In fact our 12 year old would happily eat three portions after a match. To make pasta takes a bit (!) of practice but is immensely satisfying. Our “make your own pasta” workshops book up quickly and kids love it. You will first need to make a wild garlic puree using a food processor. Make sure to use pasta (OO) flour. It might be more expensive but you will definitely notice the difference. A vegan version works perfectly well but we prefer the vegetarian option with fresh free range eggs.

  3. Wild Garlic veloute. Whatever your recipe says, double the amount of wild garlic. This rich soup really needs quite a lot of cream, preferably crème fraiche. A traditional veloute would have egg yolks as well but this makes it slightly too heavy for our taste. Wild garlic is quite a delicate flavour so do not over power it with other spices. Possibly just a soupcon of turmeric.

  4. Wild Garlic and forest mushrooms Arancinis. Our take on this Italian classic. Add your wild garlic at the end of the cooking to maximise flavour. Dehydrate a lot of leaves, crumble them and add to the breadcrumbs for the breading stage. As the rice is already cooked be gentle when you fry your Arancinis- about 3 minutes should do it.

  5. For our final offering you will need a dehydrator- definitely one of my favourite kitchen gadgets! Wild garlic sea salt is one of the few ways to be able to enjoy this very ephemeral ingredients all year round. Use unbleached sea salt- who needs chemicals? The process takes around 12 hours (no need to stand watching - watching paint dry is faster) and will give you 12 months of pleasure. Think salmon and lamb. A dribble of olive oil, rub the sea salt on the skin- think massage. Salivate.