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 ingredients in their prime.
We use organic ingredients from our own garden, picked fresh each morning and delivered straight to the kitchen, alongside foraged and locally sourced produce from artisan producers.
The dining room is open daily from Wednesday to Sunday inclusive, for lunch and dinner.Book a Table See the Menu
Our bar serves a mix of artisan beers alongside more familiar ales, while our wine list brings together wines from small independent vineyards.
Food can be ordered from the bar and terrace menu Wednesday to Sunday inclusive, for lunch and dinner.Contact Us
Next to the dining room is The Chicken Shed – a self-contained building that is perfectly suited for private dinners, parties, meetings and company away days.
The contemporary room has a wood fired oven and its own team of dedicated staff.Further Information
Alyn Williams has been Chef Patron at The Wild Rabbit since May 2018. A born and bred Londoner, Alyn’s culinary journey started at home where his father grew vegetables and inspired a curiosity for cooking.
Prior to opening his own restaurant, ‘Alyn Williams at The Westbury’ in November 2011, Alyn worked with some of the biggest names in the business, including Gordon Ramsay and Marcus Wareing, for whom he was head chef at his two Michelin star establishment.
Alyn’s light, progressive style of cooking won him the coveted title of ‘National Chef of the Year ’in 2012 and this was swiftly followed by his first Michelin star and four AA rosettes.
Since joining The Wild Rabbit, Alyn has made the most of Daylesford Farm’s organic market garden, where he can be found most mornings, gathering inspiration and ingredients for his fresh, seasonal dishes.
Head Chef at The Wild Rabbit is the young 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 and the perfect partner for Chef Patron Alyn Williams.