With winter finally behind us, we sought out Executive Chef Sam to discuss the long-awaited return of The Wild Rabbit’s seasonal supper clubs. Launching on Earth Day, this year’s celebration of spring menu offers light dishes full of green shoots and our favourite hyper-seasonal hero ingredients....
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9th February 2024
Fresh from The Wild Rabbit’s winter break, our Head of Sustainability Will, caught up with Executive Chef Sam to explore the latest tasting menu. Celebrating the best ingredients that late winter has to offer, this menu features our chefs’ favourite…...
24th November 2023
As our tasting menus continue our culinary journey through the British seasons, we have reached the time of year when the last of the hedgerow fruits give way to festive berries, winter vegetables are covered with frost, and game season…...
5th June 2023
In conversation with Executive Chef Sam Bowser, our Head of Sustainability, Will Dennis discusses how our latest tasting menu celebrates seasonality and a sustainable approach to livestock farming. Our last tasting menu hailed the arrival of spring and the emergence…...
4th April 2023
Executive Chef Sam shares the inspiration behind our spring menu and why the new dishes on the à la carte menu are a celebration of the season. What ingredients do you most look forward to in early spring and why?We…...
Interview, Stories, Sustainability
3rd January 2023
Our Head of Sustainability, Will Dennis speaks to The Wild Rabbit’s Restaurant & Bar Manager, Romeo Bisacchi, about producing an award-winning wine list and how it contributes to the pub’s sustainability story. “You can find good wine anywhere” Romeo tells…...
28th January 2022
We are delighted to introduce Sam Bowser, Executive Chef at The Wild Rabbit. With classical training and a passion for locally sourced, seasonal, and foraged ingredients, Sam brings a wealth of knowledge to The Wild Rabbit. Sam has worked with…...
