At Eight at Gazegill, every dish begins just a few steps from the kitchen door. Much of the produce used by Chef Patron Doug Crampton and his team is grown, reared, or foraged right here on our organic farm at Gazegill — from rare-breed meats and seasonal vegetables to orchard fruit and herbs.

Our menus are guided by the rhythms of the land and the seasons, changing regularly to reflect what is at its very best right now. We work closely with a small network of like-minded local producers who share our commitment to organic, ethical and sustainable farming, ensuring that every ingredient is chosen with care and purpose.

This connection to the farm allows our kitchen to cook with integrity, creativity and respect for the ingredients — letting exceptional produce speak for itself, while celebrating the heritage of the land we are proud to call home.