Roth Bar & Grill

The Heart of A Comunity

Written by Tara Stivens
Photographed by Toby Mitchell

They feed 1500 people, farm 1000 acres, including 12 vegetable beds, break down one pig, two lambs and half a cow all in the space of a week, and still find time to host pumpkin festivals for the kids, knife forging workshops for grown-ups and take their team out into the field to meet and work with suppliers from fishermen to cheese mongers. Clearly, Steve and Jules Horrell are no ordinary restauranteurs.

 

Read the full story in Issue 9

Close
Close