Our award-winning kitchen uses the finest seasonal ingredients to create dishes that celebrate traditional British cooking bringing a contemporary twist to fine dining.
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, playful and the experience is shared.
Our menu is constantly evolving with the seasons, with heritage varieties of fruit and vegetables coming from the market garden at Daylesford Organic, just a mile down the road.
Our rare and native breeds, including our organic, free-range chickens, grass-fed beef, lamb, venison and game come from Daylesford’s sister farm on the Wootton estate in Staffordshire, alongside produce from artisan producers in the Cotswolds and British farmers.
Our wine list is a map of the most important wine regions of the world.
We have hand-picked hard-to-find bottles from specialist artisan and small independent vineyards, many of them from family owned wineries.
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.
Join us in our dining room for Sunday lunch. All the classics you love, cooked to perfection and served with organic crispy roast potatoes and seasonal vegetables from Daylesford Organic farm.
Monday – Thursday
8am – 12am
Friday – Saturday
8am – 12am
Sunday
8am – 12am
Monday – Tuesday
Light Bites Only
Wednesday – Saturday
12pm – 2pm
Sunday
12pm – 2.30pm
Wednesday – Saturday
7pm – 9pm
Sunday
7pm – 9pm
