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.Book a Table See the Menu
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.