Both the new additions are within an adjacent newly redeveloped farmhouse called Two Baker’s Farm.
The community and wholesale bakery works with regenerative farming pioneer Wildfarmed to produce a wide range of artisan baked goods.
Each named after local apple varieties, the four new bedrooms provide spacious accommodation with a pantry area with treats and honesty bar and lounge spaces.
Launched by husband-and-wife team Alasdair Clifford and Victoria Collins in 2018, The Barrington Boar offers a menu of refined comfort food made with carefully sourced local ingredients.
Also on site is a market garden supplying organic produce to the restaurant.
The bar focuses its drinks menu on South West products, with a selection of local ales and ciders on tap, craft beers, cider brandies, gins and English sparkling wines.
Clifford, who grew up locally and has over ten years’ experience working in Michelin-starred restaurants - including Chez Bruce and The Glasshouse, both in West London - heads up the kitchen.
“We’re incredibly proud to expand The Barrington Boar with Two Baker’s Farm, representing our deep commitment to sustainable excellence,” the pair say. “Every element reflects our dedication to working directly with local growers, butchers and farmers while cultivating our own organic produce.”
“We’ve implemented comprehensive waste management from nose-to-tail cooking to full composting, eliminated single-use plastics, and reduced our environmental footprint through energy efficiency and on-site growing. Foraging locally and growing ingredients on-site ensures maximum freshness with minimal carbon emissions.”