Restaurant & bar
The ethos of showcasing the best of the Cotswolds
extends to the innovative and seasonally inspired farm-to-fork
menu.
The kitchen makes sound use of top-notch produce from local
farmers and suppliers, delivering well cooked modern British
classics (with a twist) and an eclectic choice of Robata grilled
meat, fish and vegetarian dishes (smoked celeriac with horseradish
gremolata) from the open-to-view kitchen.
The winter menu offers plenty of interest - perhaps start with
hot-smoked Bibury trout served on a sourdough crumpet with poached
organic egg, wilted greens and a delicious caviar hollandaise,
followed by unctuous Sykes Farm ox cheek and port bourguignon with
horseradish potatoes, or Bowood Estate venison cottage pie, crushed
neeps and tatties, chargrilled hispi cabbage and crispy black
pudding. Grills may include sea bass with fennel, lime and chilli,
and a Gloucester Old Spot tomahawk pork chop. Great side dishes too
- Wiltshire truffle mash; smoked goose fat, sage and onion terrine;
bone marrow gravy. Leave room for lemon, thyme and honey cheesecake
with Ampney Brook honeycomb ice cream.
To quaff - peruse the mind-boggling drinks menu for classic
cocktails, hot winter Pimms, craft beers and ciders, well-chosen
wines and fizz (16 by the glass), and a raft of gins, whiskies and
rum.