BEARD MEETS FOOD REVIEWS JEREMY CLARKSON’S FARMER’S DOG, CALLING IT A RUSTIC, CROWDED, AND SURPRISINGLY IMPRESSIVE DINING EXPERIENCE
British competitive eater and YouTube personality “Beard Meets Food” has taken a break from his usual high-volume food challenges to launch a new review series titled Biz Flavor of the Month. In the latest episode, he visited Jeremy Clarkson’s increasingly popular pub and restaurant, The Farmer’s Dog, located near the Diddly Squat Farm in the Cotswolds. What he found was part eatery, part theme-park attraction, and—despite his scepticism—an unexpectedly compelling culinary experience.
Even on a Tuesday evening, the reviewer was met with crowds stretching out from both the restaurant and adjoining beer garden. “It feels like a Jeremy Clarkson theme park,” he remarked, noting the presence of The Grand Tour’s former tent, bustling foot traffic, and shelves of Diddly Squat merchandise. The atmosphere, he said, mixed medieval tavern aesthetics with the energy of a modern rural destination.
Inside, Beard was greeted by a menu that prides itself on exclusively local British produce, one of Clarkson’s core business principles on Clarkson’s Farm. Over the course of the evening, he sampled a wide range of dishes: ham hock terrine, breaded Bath soft brie, trout pâté, gammon steak with cider cream sauce, lamb and mint sausage with summer slaw, the pub’s celebrated steak pie, and two desserts—rhubarb crumble cake and a cheese board featuring several regional varieties.
He praised much of the food for its rich, rustic flavours, particularly the trout pâté and the cider-based sauce accompanying the gammon. But it was the steak pie—made using Hawkstone Black stout—that stood out as the meal’s highlight. “This might be the best steak pie I’ve ever had,” he admitted, noting the balanced pastry and well-executed filling.
Not everything hit the mark. He found the texture of the crushed potatoes slightly heavy, questioned the pairing of lamb sausage with pitta bread, and observed that the rhubarb cake’s sponge leaned dry. Still, he emphasised that each dish showed attention to local sourcing and thoughtful flavour combinations.
Beyond the food, Beard commented on the unexpected scale of the venue. From the bustling dining hall to the surrounding grounds filled with guests, lawn games, and seating areas, he called the experience “strange but charming,” likening it to a hybrid between a countryside pub and a bespoke fan attraction for Clarkson’s followers. Even with the occasional waft of farm air, he said, the setting added authenticity to the visit.
At the end of his review, Beard applied his self-styled “Beard Star” system—his version of Michelin ratings tailored for casual eating—and awarded The Farmer’s Dog two stars. “Exceptional flavours and a charming concept,” he concluded. “I’d make a special effort to come back.”
As he departed, the dinner crowd for the next service was already queuing outside, reinforcing the restaurant’s status as one of the region’s most in-demand stops for fans of Clarkson, British farming, and elevated pub food.
