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 you on a culinary journey, travelling through the British seasons.​

Each of the five menus will feature six curated dishes that celebrate hero ingredients of the season. ​

These ingredients provide the framework around which each tasting menu is developed, creatively ensuring we are utilising nature’s larder when the finest quality ingredients are in their prime.​

To launch the arrival of each new tasting menu we will host an exclusive supper club in our dining room.​

“Our tasting menus have been split into six themes throughout the year, showcasing some of the core principles that guide our menu development and ingredient sourcing at The Wild Rabbit. The aim of our tasting menu is to highlight these practises. Each one is a representation of how we like to work; be it using the whole animal, preserving, celebrating underused cuts and utilising ingredients when they’re at their peak.”
Executive Chef, Sam Bowser

Pickles & Preserves
Supper Club – Monday 23^rd January

Pickles and Preserves will kick off the first of our supper club series, showcasing the art of preserving heritage varieties of fruits and vegetables grown on our sister farms alongside cured meats and fish, ensuring nothing goes to waste and is saved when in its prime.​

Celebrate Spring
Supper Club – Monday 24^th April

Celebrate Spring marks the arrival of the season’s long-awaited produce. Green asparagus, purple and white sprouting broccoli and sea kale are complemented by organic chicken from our sister estate in Wootton and shellfish.

For the Love of Lamb
Supper Club – Monday 19^th June

Our For the Love of Lamb menu showcases our organic lamb raised outdoors purely on wild forage on the pastures of our sister farm at Daylesford Organic. The menu celebrates not only one of the most delicious meats to eat, but also wasting as little of the animal as possible. Other key ingredients include violet artichokes, grelot onions, Jersey Royals, sheep’s yoghurt, sorrel, sweet woodruff, peas and courgettes.

​A Taste of the Orchard
Supper Club – Monday 14th August

A Taste of the Orchard is a truly unique menu dedicated to the fruit grown in our nature filled orchards on our doorstep. This tasting menu will see homegrown quince, damson, apple, pear, medlar and greengage take centre stage on the tasting menu complemented by responsibly sourced fish, and meat from our sister farms.

Glorious Game
Supper Club – Monday 30th October

Glorious Game signifies the height of the shooting season. The tasting menu will include venison from our sister farm in Staffordshire, one of the largest red deer herd to be raised on an organic forage-based diet in ancient parkland, maturing slowly and naturally as they would in the wild. Other key ingredients include grouse, rabbit and blackberries, watercress, red cabbage and juniper.​

Nose to Tail
Supper Club – Monday 22nd January

Nose to Tail is a menu celebrating ingredients that are often overlooked but some of the most delicious.  Our award-winning chefs will demonstrate the culinary dynamism with bone marrow, veal sweetbread, tripe, cod’s roe and pigs’ cheek.

The Wild Rabbit sommelier will create a wine pairing for each supper club and we will be joined by special guests to talk about the ingredients throughout each evening.

Each supper club costs £75 per person and £59 wine flight, we recommend booking well in advance as our supper clubs get booked up fast. ​

To place your booking or for more information on each supper club please contact the events team on 01608 731700 or email events@thewildrabbit.co.uk.​

Unfortunately, due to the nature of the event and limited kitchen space, we’re unable to accommodate any dietary requirements or allergies, including pescatarian, vegetarian and vegan menus.