Field Bakery

Gothelney Farm is a beacon of regionally powered regenerative agriculture and when it comes to picking up a loaf, it doesn’t get more local than on-site Field Bakery, where Rosy Benson oversees the stone mill and shows the care that goes into nurturing the soil. The results speak for themselves: extraordinarily good loaves, cinnamon buns and kimchi sausage rolls (made from the farm's own pasture-reared pigs) are the top picks – note that bakery hours are limited to Fridays (and occasional Saturdays), but coffee and locally produced provisions make the trip worthwhile, and a pre-order system is in place to avoid missing out. For the real bread heads, there’s also a regular roster of field-to-loaf workshops and baking classes.