Under The Nut Tree

A Garden Fire Kitchen in the West Country

Nestled in the rolling hills near Kentchurch, Under The Nut Tree transforms a private garden into an intimate, open-air dining destination. What began as a lockdown experiment has grown into one of the West Country’s best-kept culinary secrets, where the rhythm of the meal follows the crackle of the fire rather than the ticking of a clock. The setting is deliberately unpolished: long tables under a spreading hazelnut tree, flickering fire pits, and the scent of wood smoke mingling with herbs and roasting meat. It’s a place that feels more like a gathering of friends than a formal restaurant, with the hosts often sharing stories and insights between courses.

Fire, Smoke, and Seasonal Flavours

The kitchen here is a theatre of flame and patience. Large cuts of prime meat, seasonal vegetables, and house-made breads are cooked slowly over open fires, embodying the motto ‘long, slow & smoky’. The menu changes with what’s best from local farms and producers, so a visit might bring perfectly tender beef, richly glazed pork, or deeply satisfying vegetable dishes that stand proudly alongside the meat. Each evening features a three-course set menu, designed to be shared and savoured at a leisurely pace, with the food prepared in full view of guests, adding a sense of immediacy and connection to the meal.

An Experience, Not Just a Meal

Under The Nut Tree is less about fine-dining formality and more about atmosphere and connection. In good weather, dinner unfolds beneath the canopy of the namesake hazelnut tree, with fairy lights and firelight creating a warm, almost magical glow. When the skies turn, guests move into a covered area in front of the grills or into a beautifully converted barn, preserving the convivial, fireside feel. The experience is flexible enough for romantic dinners, lively group celebrations, and even private parties or small weddings, all centred around the shared ritual of fire-cooked food.

Practical Details for a Country Evening

The venue operates on weekends from March through December, with occasional Sunday lunches, and bookings are essential. The set menu is priced per head, with a BYO drinks policy that keeps the focus on the food and the company. The location is rural, so arriving by car is the most practical option, and the surrounding Herefordshire countryside offers a peaceful backdrop for the journey. While the setting is relaxed, the attention to detail in sourcing, cooking, and hospitality ensures that every visit feels special, memorable, and distinctly different from a standard restaurant outing.