Our ethos is rooted in quality, seasonality, and the simple pleasure of taking time to do things properly. We work closely with local and British producers to source the very best ingredients, ensuring every plate reflects care, craft, and a true sense of place. Our menus are guided not only by the four seasons but by the subtle rhythm of the micro-seasons, allowing our chefs to showcase produce at its peak - from locally reared lamb and venison to game such as pigeon, and the finest market vegetables. Alongside much-loved classics, our dishes evolve regularly, shaped by what our farmers and suppliers can provide at any given moment.

This philosophy is deeply personal. Alex and Lucy’s journey began at just seventeen, when Alex first stepped into a professional kitchen and quickly discovered a lifelong passion for cooking. Years of dedication followed, refining his craft in some of the country’s most respected kitchens and developing a deep respect for farm-to-fork dining, butchery, and foraging. In 2022, alongside trusted colleagues, Alex opened The New Inn - a place built on those values of patience, provenance, and precision. Lucy joined the journey in 2023, bringing warmth and organisation from behind the scenes, helping to shape the experience for every guest. Together, they have created not just a restaurant, but a space to be enjoyed; unhurried, thoughtful, and grounded in genuine hospitality.