The Chicken Shed
The contemporary room can comfortably seat up to 20 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 Sommelier Norbert, is on hand to provide expert advice on wine pairings or to offer a bespoke wine tasting in our cellar.
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Please contact a member of our events team to create a bespoke dining experience.
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