Barney Says
What do you get when you combine an old pub with an unpretentious attitude to using the best locally raised, farmed and foraged ingredients? You get The Heathcock, that’s what. Sharing dishes are a key feature here, from pies to slow-cooked lamb shoulder, yet it retains that essential ‘local pub’ feel. The menu changes twice daily but one thing is a constant: it’s always a hearty feed delivered with skill and a commitment to feeding you very well. Or as Jay Rayner put it, ‘thoughtful and thoroughly satisfying cooking’. And he tends to know about this stuff.
