Charles and Kathryn have always had a keen interest in good food and were members of the Slow Food Movement long before it came to England. Son Harry Mackintosh, who trained at the Lycée Hôtelier Paul Augier in Nice, is chef. Good food using the excellent ingredients available locally is therefore an essential feature of The Bull’s Head: Herefordshire beef, Black Mountains lamb, Cwm Farm Gloucester Old Spot pork, Neal’s Yard Creamery cheeses from Charlie Westhead in Dorstone, Jersey cream from Bower Farm Grosmont…….. and the list goes on. Even our water is local being from a borehole on Bull’s Head land!