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Catherina Cunnane
Catherina Cunnane
Catherina Cunnane hails from a sixth-generation drystock and specialised pedigree suckler enterprise in Co. Mayo. She currently holds the positions of editor and general manager at That's Farming, having joined the firm during its start-up phase in 2015.
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‘Ongoing’ investigations into Diddly Squat restaurant

West Oxfordshire District Council (WODC) is investigating Jeremy Clarkson’s Diddly Squat restaurant, it has been confirmed.

In recent weeks, the English broadcaster, writer and journalist opened the doors of his new restaurant to the public.

The Clarkson’s Farm star made the announcement on social media on Friday, July 8th, 2022, as reported by That’s Farming.

According to a report from the BBC, he opened the premises even though councillors rejected plans.

However, he found another barn on his farm – which is in West Oxfordshire – and notified the council of the opening.

In a statement, a spokesperson for the council said:

“The council was made aware of the restaurant opening at Diddly Squat Farm.”

“As part of our standard operating procedure, we have been looking into the operation to ensure it is compliant with local and national planning law and policies, as well as licensing and food hygiene regulations.”

“We cannot comment on any ongoing investigations,” the spokesperson concluded.

Jeremy Clarkson’s Diddly Squat Farm

To visit the restaurant, diners must pre-book by choosing either a standard dining, VIP dining, VIP Sunday dining or standard Sunday dining package.

According to a listing on, prices range from £49-69 per person, with a table of four only available.

Before making a booking, he says that diners should know it is “very” rustic, small and mostly outdoors.

He explains that ordering a beer or going to the lavatory is “not as easy” as in your local pub, and “we do not cater to the faddy”.

“We have done our best to keep you warm and dry, but this is England. On the upside, the view is enormous, and almost everything you eat was grown or reared on our farm, so it is fresh with minimal food miles.”

“There is no menu as such – we simply serve what is available that day. But worry not, your table will be given a selection of snacks and starters followed by a roast and a pudding.”

“Our bread, made with Hawkstone lager, is absolutely brilliant. We even have a tiny VIP room housed in an old shepherd’s hut.”

“This seats four (just), but it is dry and warmer than outside. We will even serve you a complimentary bottle of English sparkling wine.”

“Do not scoff. It is very good. This is a restaurant like no other. Apart from one, I went to in Croatia once. And which served me the best lunch I have ever had,” he concluded.

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