Spring, summer, autumn and winter each bring new flavours, textures, scents and colours – and an opportunity to celebrate them, with the perfect Sunday Roast to supper clubs. Whether hosted by our own chefs, or by friends and Michelin starred guest chefs, our supper clubs are a unique experience.
Our Head of Sustainability, Will Dennis speaks to The Wild Rabbit’s Restaurant & Bar Manager, Romeo Bisacchi, about producing an award-winning wine list and how it contributes to the pub’s sustainability story. “You can find good wine anywhere” Romeo tells…...
The Wild Rabbit’s award-winning kitchen is known for creating dishes that celebrate traditional British cooking, bringing a contemporary twist to fine dining. New to 2023, our Executive Chef Sam Bowser is introducing a year of tasting menus which take…...
As the Cotswolds continues its autumnal transformation, our Head of Sustainability, Will Dennis, takes time to reflect on some of our own changes happening at The Wild Rabbit. It has been almost ten years since we opened The Wild…...
The Cotswolds are renowned for beautiful sweeping landscapes as far as the eye can see, with meadows, ancient woodlands and native wildlife. Surrounded by these distinctive hills, lying in the midst of a valley you will find Daylesford Village, a…...
Blackberries and venison tend to come into season at roughly the same time and in its wonderful way, nature has ensured that they are a delicious match. This recipe from our Cookery School at Daylesford Organic Farm is a relatively…...
