Butternut Squash and Kale Tart
1st September 2020
Head Chef Nathan shares one of his favourite recipe from the revised edition of A Love for Food. With over 150 recipes from the fields and kitchens of Daylesford Farm to choose from, including treasured family recipes from Carole Bamford,…...
Summer gazpacho with white Cornish crab
23rd July 2020
With an exceptionally warm spring, the produce in our market garden at Daylesford Farm is thriving and in abundance. After months of the team planting, pruning and nurturing our many varieties of organic heritage tomatoes, they are sun soaked and…...
Win an idyllic escape to the Cotswolds – Entries Now Closed
22nd July 2020
This competition is now closed. The winner will be notified on Tuesday 1st September.Join us for a restorative break.We are hosting a prize-draw to win a night's stay at The Wild Rabbit for you and a friend. The perfect place…...
Antinori Supper Club, Monday 17th February
19th December 2019
The Wild Rabbit is delighted to team up with the Antinori family for a very special dinner on Monday 17th February. For more than six centuries the Antinori family has been committed to the art of winemaking, experimenting with both…...
This shooting season at The Wild Rabbit.
29th October 2019
The extraordinary landscapes of the Cotswolds are home to some of the country’s finest shooting ranges. With the season at its height this autumn, why not join us at The Wild Rabbit for the ultimate fine dining experience after your…...
Léoube Supper Club, Tuesday 5th November
24th September 2019
After a successful harvest at our sister vineyard in Provence, The Wild Rabbit is teaming up with Château Léoube for a celebratory dinner on Tuesday 5th November 2019 at 7pm. Working closely with Jerome Pernot from Léoube and our Sommelier,…...
Parsley gnocchi, with garlic purée, seasonal greens and crayfish
4th September 2018
Gnocchi are a crowd-pleaser but they are also really versatile so you can adapt them to the season. Leave out the crayfish for a vegetarian dish, and mix up the greens – we’ve used a sea kale and a lovely…...
