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. Our tasting menu is available for dinner from Wednesday to Sunday.See the Menu
Executive Chef at The Wild Rabbit is Sam Bowser, who joined the team in December 2021.
Originally from Lincoln, Sam’s culinary journey has taken him to London, Australia, The Cotswolds and more recently Wales. Previously Head Chef at the Llangoed Hall hotel in Powys, Sam has worked at a number of award winning restaurants during his impressive career including Dormy House Hotel and Whatley Manor Hotel. His time in the Cotswolds followed roles working with Philip Howard at The Square in London and with Raymond Blanc at Le Manoir aux Quat’Saisons in Oxfordshire, each held 2 Michelin Stars.
With classical training and a passion for locally sourced, seasonal, and foraged ingredients, Sam brings a wealth of knowledge to The Wild Rabbit.