Fine Dining

The Dining Room

Our dining room is designed around the two most important elements – the food and our guests.

Our kitchen is open so that the theatre of the chefs is always on view, and the atmosphere of the room feels dynamic and playful and the experience is shared.

Working in tandem with the seasons, our award winning chefs create a constantly changing menu that uses natural produce picked fresh each morning and delivered straight to the kitchen.

We use organic ingredients from our own market garden, meats from rare and native breeds produced on our sister farms at Daylesford Organic in Gloucestershire and Staffordshire, alongside foraged and locally sourced produce from artisan producers.

Our a la carte menu is served in our dining room for lunch and dinner from Wednesday to Sunday.

Nathan Eades

Head Chef at The Wild Rabbit is Nathan Eades, who joined the team in December 2017.

Previously Head Chef at the Michelin starred Simpsons Restaurant in Birmingham, Nathan has worked at a number of award-winning restaurants during his exciting career including Fishmore Hall in Ludlow, which held three AA rosettes.

Nathan’s love of locally sourced, seasonal, quality ingredients makes him an ideal match for The Wild Rabbit.