Owner Geetie Singh-Watson opened the first certified organic pub in the world in 1998.

She grew up in a commune in Herefordshire where she lived a life that considered the impact they were having on the environment and society, with childhood memories of munching vegetables straight from the garden and talking radical politics at supper. When she started working in restaurants she loved the trade but was disillusioned by the lack of sustainability and quality, organic ingredients. Inspired by the first gastro pub, The Eagle, with incredible food served in a relaxed environment, she decided to open her own place, values driven to its very core and becoming the founder of the first official organic pub in Britain, The Duke of Cambridge, in Islington, London.

Geetie moved to Devon in 2012, having fallen for a local farmer. Always having an eye out for gorgeous pubs in need of reviving, the Bull was in her sights. In 2014 she started pestering Enterprise Inns and when it came on the market in 2018 the timing was perfect. She teamed up with Phillipa Hughes to develop the Bull’s business model and Philosophies and Head Chef Johnny Tillbrook to create truly excellent organic pub food.
Geetie was awarded, amongst others, Asian Entrepreneur of the Year, Business Woman of the Year, Publican of the Year and an MBE for Services to the Organic Pub Trade in 2009. Her four London pubs won a pleather of awards with in the hospitality industry, including Time Out, Evening Standard, Observer, The Times. The Bull Inn is her 4th organic pub.

Our company name is Tpot Ltd – it stands for ‘The Principles of Trade’ and this approach underpins everything we do.

Ethically designed with sustainable, conscious choices
Part of The Bull Inn - The Times & Sunday Times Eco Hotel of the Year