Experienced head chef, Steven Clarke, uses only the finest ingredients from local suppliers, including the farm's own home-reared beef. All dishes are made on site, with the exception of the tempting ice cream, which comes from a local dairy farm. Bread is made daily and even the water on the table is from the farm's own spring. The menu is deliberately small, but changed frequently to make the best use of seasonal produce. To complement the delicious food, a fully-licensed bar stocks Exmoor and Cotleigh beers, a good selection of local cider and apple juice, and an interesting and expanding wine list. Clavelshay Barn offers excellent service, there is wheelchair access and the staff are efficient and friendly. What better way to experience the countryside without getting muddy?