The Wild Rabbit 01608 658389

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.

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The Bar

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 menu Wednesday to Sunday inclusive, for lunch and dinner.

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Private Dining

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.

Private Events


Our wine list reflects our enthusiastic approach to enjoying food and good wine.

From delicious wines by the glass, to hard-to find bottles from some of the world’s most interesting wine makers, expect to find something to please every palate.

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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.

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