The tasting menu at The Wild Rabbit is an opportunity to tell the story of the kitchen and celebrate the produce that inspires Executive Chef Callum Graham’s cooking.
While tasting menus are often associated with elaborate presentation and lengthy meals, Callum takes a more relaxed approach, retaining The Wild Rabbit’s ethos as a village pub. Across six carefully considered courses, he invites guests to experience the best of the season, serving produce at its peak and reflecting the close relationship between The Wild Rabbit and Daylesford farm where most of the ingredients are sourced.
The menu begins with a small taster from the kitchen – perhaps a homemade crumpet with cheese custard and onion, or a delicate tart filled with chicken liver parfait and seasonal fruit – which introduce guests to the quality of the ingredients that are to follow. Each course is considered in relation to the next: flavours, textures and richness are carefully balanced, allowing the menu to build gradually towards dessert. A particularly rich dish might be followed by something lighter, while the pace of service allows time to appreciate each plate without feeling overwhelmed.
‘I’ve always believed that the dishes should get better as you go along,’ says Callum. ‘And desserts should be a knockout. That’s what everyone remembers.’
The menu is constantly evolving, shaped by what is available from the farm and Callum’s trusted producers, and Callum evaluates how each addition contributes to the balance of the whole experience.
Although the tasting menu draws largely from the à la carte selection, it offers something a little bit different: a carefully composed showcase of the kitchen’s ethos, bringing together the dishes that Callum feels best represent The Wild Rabbit at that moment in the year. Chosen plates are presented in smaller portions but with all the generosity and flair of the à la carte offering. Vegetarian and pescatarian menus are also available, while gluten-free adaptations are approached with the same attention to detail.
The experience extends beyond the kitchen, with the front-of-house team often adding finishing touches at the table. Yet there is no unnecessary ceremony. Callum prefers to let the food speak for itself, allowing the precision of the cooking and thoughtful combinations of flavours to take centre stage.
The tasting menu is an expression of what makes The Wild Rabbit distinctive: the warmth of a village pub, the skill of its kitchen and the exceptional ingredients of the surrounding countryside. Its aim is that guests leave feeling not only contented and satisfied, but more connected to the food they have enjoyed.
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