The Wild Rabbit 01608 658389

The Chicken Shed

The contemporary room can comfortably seat up to 18 people, and has its own team of dedicated staff.

Chef Sonya uses seasonal ingredients picked fresh each morning from the market garden at Daylesford Farm and organic, grass-fed beef, lamb, venison, game and free-range chicken from the Wootton Estate, to create a bespoke menu.

Our Sommeliers are on hand to provide expert advice on wine pairings.

See the Menu Wine List

Contact Us

Please contact a member of our events team to create a bespoke dining experience.

Book to Eat Rate Card


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