A very old house, a very warm welcome.
How a derelict Georgian corn merchant’s house became the town’s favourite place to gather.
Restored by hand, run by family.
When Harriet and Oliver first saw the Old Corn House it had been empty for a decade. Built in 1792 for a local grain merchant, it still had its oak beams, sash windows and a fireplace big enough to stand in.
Two years of careful restoration later, Quince & Ivy opened its doors — named after the old quince tree in the courtyard and the ivy that still climbs the back wall.
Our journey so far.
Oliver Hartley
Oliver grew up on a farm on the edge of the Cotswolds and trained in London kitchens before coming home to cook the food he loves best: generous, seasonal and rooted in British tradition.
“Good cooking starts in a field, not a kitchen. My job is mostly not to get in the way.”
He knows every farmer, fisherman and forager on our supplier list by name — and most of them eat here too.
Simple principles.
Local first
Most of what we cook comes from within 40 miles — farms, dairies, fishermen and growers we visit ourselves.
Nose to tail
We buy whole animals and use every part, so our specials board changes daily and nothing goes to waste.
Hospitality
No rushing, no upselling. Just a warm room and people who genuinely enjoy looking after you.
The people who look after you.
Harriet Whitcombe
Runs the front of house with a warmth guests talk about long after they leave.
Thomas Ashby
Oliver’s right hand for eight years; master of the Sunday roast.
Eleanor Price
The reason everyone ‘just has a look’ at the pudding menu.
George Fenwick
Champion of English sparkling and small growers from across Europe.