Journal

Introducing Executive Chef Callum Graham

Callum’s culinary journey has taken him to London, Paris, and Geneva, gaining a wealth of experience at a number of award-winning restaurants.

Dairy Milk & Creamery

From The Source

Dairy Milk & Creamery

Daylesford was founded with a small herd of dairy cows and today the British Friesian and rare-breed Gloucester herds and the organic milk they each provide are still at the heart of the farm, and celebrated in our pubs....

Extract Coffee Roasters

From The Source

Extract Coffee Roasters

In hospitality there are a handful of things that we must get right at the first time of asking, from the initial welcome, ambience and presentation of our spaces to delivering attractive dishes or pulling the perfect pint. There are…...

Wild Garlic Pesto Recipe

Recipes

Wild Garlic Pesto Recipe

Try our delicious wild garlic pesto stirred through cooked, fresh pasta for a light spring dish.

Local Breweries

From The Source

Local Breweries

A cornerstone of our sourcing standards is working with local suppliers that share our core principles around high quality, low impact food and drink.

Festive Cocktail Recipes

Recipes

Festive Cocktail Recipes

In the spirit of the festive season, here is our fresh take on classic Christmas cocktails with seasonal ingredients.

Aunt Mimi’s Mince Pies

Recipes

Aunt Mimi’s Mince Pies

With the festive season in full swing, why not turn your hand to making your own mince pies. Of course you can buy good mincemeat – but homemade is what makes the pies special. Here we share a traditional Bamford…...

Wootton Organic

From The Source

Wootton Organic

Our chefs love to tell stories through their food, and there is nothing better than working with high quality ingredients that taste great and come from a source that we are proud of.

Pickled Walnut & Pear Dressing Recipe

Recipes

Pickled Walnut & Pear Dressing Recipe

Our pickled walnut and pear dressing will give a sweet and sharp kick to delicate leaves and crunchy salads.

Beyond The Plate

Stories

Beyond The Plate

Head Chef Craig shares his passion for foraging on our doorstep, making the most of nature’s larder and the excitement of discovering the often unexpected.

Orcharding

Stories

Orcharding

Working with seasonal, local ingredients often means that chefs start to get excited as we approach specific times of year.

Léoube, Provence

From The Source

Léoube, Provence

Summer has, supposedly, arrived in the Cotswolds. The long, warm days transform our pubs from cosy indoor boltholes to welcoming oases, each of their respective outdoor spaces providing shade, respite and refreshment....

Market Garden Reawakening

From The Source

Market Garden Reawakening

Longer days, double-digit temperatures, and a flourish of colour on our plates; the arrival of spring in the Cotswolds is one of our favourite natural events, and throughout the year our menus evolve to feature the best of the season’s…...

The Wild Rabbit Suppers 2024 – Launch Nights

Goings On

The Wild Rabbit Suppers 2024 – Launch Nights

In conversation with the Farmers, Growers, Chefs and Sustainability experts behind our food.

Farm & Field

From The Source

Farm & Field

Our pub menus are united by a simple food philosophy of working with high quality, low impact ingredients. Each of our chefs prioritises seasonal, local produce, working with farmers and growers that operate to the highest standards of environmental stewardship…...

Blackberry Bellini Recipe

Recipes

Blackberry Bellini Recipe

At The Wild Rabbit, we relish the change in season, bringing with it a new ingredient celebrated for being in its prime. As the leaves begin to fall from the trees and the hedgerows offer glossy ripening berries, it's time…...

Sustainable Home & Living

Sustainability

Sustainable Home & Living

Each of our pub rooms and cottages is unique. Our talented team of architects and designers have created bespoke interiors for every space, giving each its own individual character. But it is what unites all of our rooms that sets…...

Padel at The Club

Things To Do

Padel at The Club

Nestled in the heart of Daylesford Farm, at The Club by Bamford, our three state-of-the-art Padel courts offer the perfect setting for both coaching sessions and free play.

Bamford Wellness Spa

Things To Do

Bamford Wellness Spa

The award-winning Bamford Wellness Spa has been designed to nurture the mind, body, and spirit, focusing on healing through nature and human connection.

Daylesford Cookery School

Things To Do

Daylesford Cookery School

Discover how to grow and cook in tune with the seasons. Whether you are a beginner wanting to learn new skills or a confident cook, our imaginative cookery courses and in-depth masterclasses will instruct and inspire....

Plan Your Stay

Things To Do

Plan Your Stay

Nestled in the heart of the Cotswolds, we are lucky to be surrounded by many cultural and historical landmarks for you to explore.

Daylesford Organic

Things To Do

Daylesford Organic

Celebrate the joy of simple pleasures and dine at our working farm where we raise native breeds, grow seasonal fruit and vegetables and make our award-winning artisan breads and cheeses.

Workshops

Things To Do

Workshops

Learn a new skill with our exciting and diverse calendar of events at Daylesford Organic.

Our Award Winning Wine List

Stories, Sustainability

Our Award Winning Wine List

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…...

New to 2023 – The Wild Rabbit Suppers

Goings On

New to 2023 – The Wild Rabbit Suppers

The Wild Rabbit’s award-winning kitchen is known for creating dishes that celebrate traditional British cooking, bringing a contemporary twist to fine dining. ​ New to 2023, our Executive Chef Sam Bowser is introducing a year of tasting menus which take…...

The Wild Rabbit X The Black Swan Supper Club – SOLD OUT​

Goings On

The Wild Rabbit X The Black Swan Supper Club – SOLD OUT​

​From the edge of the North York Moors to the heart of the Cotswolds, The Black Swan, Oldstead is coming to The Wild Rabbit, Kingham.​ In celebration of British farming, The Black Swan and The Wild Rabbit are hosting a…...

Sustainability at the Wild Rabbit

Sustainability

Sustainability at the Wild Rabbit

As the Cotswolds continues its autumnal transformation, our Head of Sustainability, Will Dennis, takes time to reflect on some of our own changes happening at The Wild Rabbit.   It has been almost ten years since we opened The Wild…...

Introducing Daylesford Village

Goings On

Introducing Daylesford Village

The Cotswolds are renowned for beautiful sweeping landscapes as far as the eye can see, with meadows, ancient woodlands and native wildlife.  Surrounded by these distinctive hills, lying in the midst of a valley you will find Daylesford Village, a…...

A new season means a new chapter for our menus

Goings On

A new season means a new chapter for our menus

Each season brings with it new excitement, but Autumn is a favourite time at The Wild Rabbit; there’s an abundance in the hedgerows, in our market garden and a little further afield. We asked Executive Chef, Sam Bowser what he…...

The Wild Rabbit Bloody Mary

Recipes

The Wild Rabbit Bloody Mary

Made with a generous amount of sherry and lots of spice, it is a recipe well worth trying at home. Try our very own take on the classic Bloody Mary Cocktail. Serves 1 For the Bloody Mary 50ML vodka 25ml…...

Seared loin of venison with pickled blackberries, beetroot and creamed cabbage

Recipes

Seared loin of venison with pickled blackberries, beetroot and creamed cabbage

Blackberries and venison tend to come into season at roughly the same time and in its wonderful way, nature has ensured that they are a delicious match. This recipe from our Cookery School at Daylesford Organic Farm is a relatively…...

Summer Cup Recipe

Recipes

Summer Cup Recipe

This recipe was born out of wanting to create a drink that had the essence of Pimm’s but was made from the garden. It is all about its wild ingredients: herbs that you can find in the garden or in…...

What’s on this spring

Goings On

What’s on this spring

Spring has sprung, bringing with it warmer days, sunshine and time to explore the beautiful countryside around us. We have an abundance of activities right on our doorstep, from discovering new life on the farm to learning new skills. Cookery…...

Introducing Fowler’s House & Old House

Goings On

Introducing Fowler’s House & Old House

Tucked away down a private lane in the heart of Kingham, Old House and Fowler’s House are the latest additions to The Wild Rabbit’s collection. The largest of the group’s self-accommodation cottages, they are the perfect location for family gatherings…...

Seared loin of venison with celeriac purée & baked plums

Recipes

Seared loin of venison with celeriac purée & baked plums

This is one of our favourite recipes from The Daylesford Cookery School. Perfect for crisp autumnal days, both warming and packed with seasonal ingredients in their prime. We especially enjoy lean venison at this time of year, both in our…...

Pumpkin Pie Soufflé with Vanilla Ice Cream

Recipes

Pumpkin Pie Soufflé with Vanilla Ice Cream

As our menu evolves with the seasons, we are constantly inspired by the delicious organic ingredients grown in our market garden.

New Cottages at The Wild Rabbit

Goings On

New Cottages at The Wild Rabbit

We are delighted to launch four new self-catered cottages located in Kingham Village, joining our existing ten cottages. Drawing inspiration from the surrounding Cotswold countryside, The Bantam, Hatchling, Nestling and Orpington Cottages sleep between two and six people. The cottages’…...

Festive Canapés with Daylesford Cookery School

Recipes

Festive Canapés with Daylesford Cookery School

It is the time of year for cocktails by the fire, warm canapés and indulging in festive flavours. Here the Daylesford Cookery School share delicious failsafe recipes for show-stopping celebratory canapés that are easy to make at home.For more inspiration…...

Venison & Cranberry Pie

Goings On, Recipes

Venison & Cranberry Pie

With a crisp chill in the air, and the days becoming shorter, it is the perfect time of year for this deliciously rich Venison and Cranberry pie from A Love For Food. We particularly like this recipe for the tartness…...

Butternut Squash and Kale Tart

Goings On, Recipes

Butternut Squash and Kale Tart

Head Chef Nathan shares one of his favourite recipe from the revised edition of A Love for Food. With over 150 recipes from the fields and kitchens of Daylesford Farm to choose from, including treasured family recipes from Carole Bamford,…...

Summer gazpacho with white Cornish crab

Recipes

Summer gazpacho with white Cornish crab

With an exceptionally warm spring, the produce in our market garden at Daylesford Farm is thriving and in abundance. After months of the team planting, pruning and nurturing our many varieties of organic heritage tomatoes, they are sun soaked and…...

Antinori Supper Club, Monday 17th February

Goings On

Antinori Supper Club, Monday 17th February

The Wild Rabbit is delighted to team up with the Antinori family for a very special dinner on Monday 17th February. For more than six centuries the Antinori family has been committed to the art of winemaking, experimenting with both…...

This shooting season at The Wild Rabbit.

Goings On

This shooting season at The Wild Rabbit.

The extraordinary landscapes of the Cotswolds are home to some of the country’s finest shooting ranges. With the season at its height this autumn, why not join us at The Wild Rabbit for the ultimate fine dining experience after your…...

Léoube Supper Club, Tuesday 5th November

Goings On

Léoube Supper Club, Tuesday 5th November

After a successful harvest at our sister vineyard in Provence, The Wild Rabbit is teaming up with Château Léoube for a celebratory dinner on Tuesday 5th November 2019 at 7pm. ​Working closely with Jerome Pernot from Léoube and our Sommelier,…...

Parsley gnocchi, with garlic purée, seasonal greens and crayfish

Recipes

Parsley gnocchi, with garlic purée, seasonal greens and crayfish

Gnocchi are a crowd-pleaser but they are also really versatile so you can adapt them to the season. Leave out the crayfish for a vegetarian dish, and mix up the greens – we’ve used a sea kale and a lovely…...

No Place Like Home

Goings On

No Place Like Home

Looking for some interiors inspiration? Then look no further. Guests often ask about the homeware and kitchenware pieces in their rooms and cottages discovered during their stay. We’ve curated an exclusive collection of Daylesford Organic homeware inspired by the interiors…...