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A Few Steps from the Kitchen

Everything here begins a few steps from the kitchen door: fifty Jacob sheep in the field, five broods of bees, raised beds and a polytunnel that keeps salad growing all year. What we can't grow, we source from butchers, fishmongers and merchants we know by name. Come and see how the Wellington Arms really works — dogs very much included.

A man in a white shirt and black apron crouches down and feeds a black and white sheep with horns, while two other black and white sheep stand nearby on a grassy field with a small wooden shelter in the background.

In the Field

We have a flock of fifty pedigree Jacob sheep in the field out back.

Our apiary consists of five strong broods of bees, cared for with the help of Mr Cooper.

We don’t have any pigs or chickens (no thanks to Mr Fox)at the moment. We hope to start again in the spring.

Close-up of a beekeeper's gloved hand holding a hive frame with bees on honeycomb.
Close-up of a sheep with curly brown and white wool, standing in a grassy field with a fence and trees in the background.
Empty light gray wall or background with no visible objects or details.

Our Garden

The herbs used for garnish & cooking are grown in our herb garden next to the kitchen door.

Many of the vegetables & salad on the menu are grown in our polytunnel & the four raised beds.

We have great success growing courgettes, runner beans, tomatoes, salad leaves, asparagus, strawberries, golden raspberries, apples, plums & root vegetables.

Although we are not certified Organic by the Soil Association, we do not use any pesticides or chemical fertilisers in the production of our vegetables.

In our polytunnel we are able to grow salad leaves all year round.

Water-detailed red tomatoes with green stems on a wooden cutting board
Fresh green asparagus spears in a wooden basket

In the Kitchen

We use only organic milk in the pub.

We have been awarded two rosettes by the AA every year since 2006.

Since we opened in October 2005, we have been awarded a 5 star hygiene rating for the standard of cleanliness in the pub kitchen.

We sell our preserves, chutney, sourdough bread & sloe gin over the bar, ask to see what is available next time you come in.

We make our own ice cream using organic milk and free range hens’ eggs.

All our fat chips are scrubbed, peeled & chipped by us.

Take home a Wellington tea pot & kid mohair cosy, hand knitted by Simon’s mum.

Fruit sorbets are made here, using only organic fruit purée and sugar syrup.

We bake organic white & wholemeal sourdough bread every day using organic flour from Shipton Mill.

As you would expect, all our puddings are made here in the pub kitchen.

Cozy dining room with a wooden table set for a meal, surrounded by wooden chairs. The room has a brick fireplace, a window with floral curtains, and vintage-style wall sconces lighting.
Colorful hand-knitted teapots hanging on a rail in a cafe, with a chalkboard menu above and shelves with bottles and dishes below.
A glass jar filled with red jam or jelly, with a wooden spoon inside. In the background, there are two white mugs, on a wooden surface.

  • "At this tiny but perfectly formed pub, it is worth fighting for one of the twelve tables."

    Diana Henry, Author

  • "This place is, for me, really, really special… I would have gladly stayed forever."

    Giles Coren, The Times

  • “Stands out like a supermodel in a street market.”

    Fiona Duncan, The Telegraph

  • “This is one of those labour-of-love joints that have you cooing with pleasure.”

    Matthew Norman, The Guardian

  • “The Wellington is impeccable, with resident chickens & a lawn like Centre Court.”

    An Inspector Calls, Daily Mail

A metal basket filled with several brown and white eggs, surrounded by straw or hay, on a wooden surface.
A plain, neutral-colored wall with no distinct features or objects.

Our Suppliers

Prince & Sons Tea Co. Ltd. supply our green, black & herbal teas - blended using the highest quality ingredients sourced from all over the world.

Our fish is delivered daily by New Wave Seafood in Brixham.

We are proud to support Aesop, from Melbourne in Australia. They supply our bathroom amenities at the pub.

Vicars Game supply our meat, a family butcher established in Reading in 1886. They guarantee traceability from farm to table.

We only use Murray River Pink Salt Flakes: an Australian salt produced to assist the Murray-Darling salinity problem.

Any additional vegetables not grown by us are delivered by Fisher of Newbury.

Our wines are sourced by Ben Llewellyn of Carte Blanche wines, a small independent wine merchant.

Coates & Seely, from Whitchurch in Hampshire supply our house pour sparkling wine.

Fresh raw salmon fillet on white paper on a wooden surface with carrots and zucchinis in the background.

We are a Dog Friendly Pub

We offer bowls of water, home-made dog biscuits and pork crackling treats to keep them occupied.

 Vegetable peelings are either composted or fed to the sheep for their tea.

A small brown dog with dark eyes resting its head on a soft beige cushion.

Our Ethos

We pay to recycle everything where possible; glass, cardboard, tins & plastic.

Vegetable peelings are either composted or fed to the chickens for tea.

We prepare food daily in small quantities, which enables us to change parts of the menu regularly.

A vegetable garden with green tomato plants and small black chalkboard signs on metal stakes indicating different types of tomatoes, including Beefheart, Mr Stark, and Cherokee

Reservations

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