For information on visiting The Wild Rabbit click here, alternatively view our menus.
Discover supper clubs, wine tastings, our Sunday Roast and seasonal fine dining events at The Wild Rabbit
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Join us in our dining room for Sunday lunch. All the classics you love, cooked to perfection and served with organic crispy roast potatoes and seasonal vegetables from Daylesford Farm.
Book to Eat See the MenuPlease contact a member of our events team for more information on upcoming events.
Contact UsOur menu evolves with the seasons, ensuring we utilise nature’s larder when ingredients are in their prime. The emphasis is always on quality produce, treated with
respect and care.
We pick organic fruit and vegetables fresh from our market garden at Daylesford farm, just a mile down the road. Our rare and native breeds, including our organic, free-range chickens, grass-fed beef, lamb and venison come from our farm on the Wootton Estate in Staffordshire, alongside produce from many artisan producers in the Cotswolds.
Book to Eatcreamed curds pickled walnut dressing, croutons
£13
Market garden cucumber, English wasabi, bittercress
£14.50
Feuille de brick, candied walnuts, chives
£15
pickled mustard seeds, Agen prunes, toasted brioche
£11.50
Sheep Rustler cheese, radish, parsley
£22.50
romanesco, purple sprouting broccoli, avruga caviar, clementine
£28.50
creamed horseradish and Yorkshire pudding
£25
casserole, bread sauce
£25
rhubarb puree
£25
All our roasts are served with roast potatoes and seasonal vegetables
Yorkshire forced rhubarb, cinnamon crisp, stem ginger, vanilla curd
£9
hazelnut, passion fruit sorbet
£9
banana, peanut butter, caramelised filo pastry
£9
Agen prunes, Armangac, Seville orange
£9.50
£11
A discretionary 12.5% service charge will be added to all restaurant bills.
Please speak to a member of staff before ordering if you have any allergies or intolerances.
Our menus are seasonal and may change due to availability.
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