Dining at The Jack Russell
At The Jack Russell, our Head Chef, Andy Watts brings a wealth of experience into the kitchen to showcase the finest seasonal ingredients on his menus. We’re incredibly fortunate that The Jack Russell sits at the heart of the beautiful Faccombe Estate and benefits from an abundance of Estate grown produce from game to figs and apples from the orchards.
Andy also supplements the Estate produce with beautiful meats from Walter Rose & Sons, a nearby fifth generation butcher and the brilliant Flying Fish, delivering the finest catch daily from Looe in Cornwall.
We compliment Andy’s menus with worldclass wines from Wanderlust who source the best sustainable wines from around the world, including some that arrive on our shores by wind powered boat.