The Wild Rabbit 01608 658389

The Dining Room

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

Tim Allen and his team work in tandem with the seasons to 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.

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.

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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 and terrace menu seven days a week, 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 and parties.

The contemporary room has a wood fired oven and its own team of dedicated staff.

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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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Tim Allen

Since joining The Wild Rabbit as Executive Chef in 2015, Tim has won national acclaim for his contemporary take on British cooking, where the emphasis is always on quality produce, treated with respect and care.

Tim’s appreciation for wild and foraged, seasonal produce leaves him perfectly placed to work with the many fantastic artisan producers that the Cotswolds has to offer, in particular Daylesford farm, where much of our organic produce is sourced.

In October 2016 Tim was awarded a Michelin star at The Wild Rabbit.