The chef uses about 70 ingredients from the Pointer farm and kitchen garden, supplemented by other local producers and game estates, and fish from Brixham. In fact, owners Fiona and David Howden bought the pub in 2011 specifically to sell their farm’s produce. We tried more of it at breakfast, including middle white sausages, bacon and black pudding. milk and yoghurt, homemade bread and jams, and bloody mary mix.
Dining is not the only way to sample the wares: the outbuilding next to the pub was recently converted into a butcher’s shop selling meat, charcuterie, eggs and drinks (open Wednesday to Friday afternoons and Saturday morning; though the kitchen still gets first dibs). And there is a farmers’ market outside the pub on Saturdays, where villagers sell tomatoes, chutneys and cakes alongside the Pointer farm fare. It could just be the perfect local.
• Food and accommodation were provided by The Pointer (doubles from £130 B&B). Train travel from London was provided by Bicester Village (bicestervillage.com)
Ask a local
Beccy Roberts, the Pheasant Inn, Brill
The Brill Windmill dates from the 1680s and is one of the oldest in the country. It was beautifully restored in 2009, has views for miles around and is open on Sunday afternoons between Easter and the end of September (adult £2, child 50p).
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