M11, Junction 7; 4 minutes
Parking available onsite
Vegetarians might want to pass this one by, but if you’re a fan of wild meat cooked with European panache, consider stopping here.
Chef and owner William set up the Cart Shed at the edge of the family farm as a means of exploiting his passion for shooting and cooking, a skill he honed working in various kitchens across the continent. The purpose-built, bijou space stands alongside the grand farmhouse, painted in shades of green and seating up to 24 people.
Ingredients are selected from the family farm or suppliers with 10 miles if possible, and cooked in the open kitchen over the fire pit: perhaps saddle of venison, muntjac tartare or a juicy steak served with roasted beetroot, triple-cooked chips or lemon-butter samphire.
You’d be forgiven for thinking you’re pulling into the family home when you arrive, but look for the small signs on the wall that steer you towards the low building: the entrance is at the far end.