The blossoming wisteria at The Wild Rabbit brings with it hope for warmer months to come and we are delighted to introduce our summer menu, served from our new Bottoms Up bar on the front terrace.

The beautifully converted horse box will be open throughout the summer months and includes a fully equipped bar offering a mix of summer cocktails such as our seasonal Bellini and Aperol Spritz, alongside Rose de Léoube and Daylesford Prosecco.

Head Chef Nathan Eades has carefully curated a menu of light seasonal dishes, featuring ingredients that have been picked in their prime and celebrate the very best of summer.

Highlights from the grill include Marinated courgette with a shallot, tomato and herb dressing, and Shell on prawns with a n’duja butter, whilst sharing platters include a 35-day aged 16oz beef bavette served with a garlic and parsley butter.

For plant based options choose from a selection of salads featuring freshly picked ingredients from Daylesford’s organic market garden, including Heritage tomato salad with chargrilled red onion and basil dressing and Raw salad of Tokyo turnip, kohlrabi, carrot, kale, apple and spring onion.

Nestled in a busy corner of the Cotswolds, The Wild Rabbit is a perfect escape for good food and great company. Our terrace is spacious yet tucked away offering a welcoming setting for alfresco dining this summer.

The Bottoms Up bar and grill is open for lunch and dinner on Wednesdays through to Sundays; lunch is served from 12pm and dinner from 7pm.

For further information on the menu please click here.