With such a wealth of wonderful produce right on the doorstep,wouldn't it be a crime not to use it?
It would be insane. Which is why our formidable kitchen team, led by executive head chef Damian Clisby, take their inspiration from the finest offerings of dedicated Cotswold producers - whether it be wholesome crusty breads, locally churned cheeses, home-reared meats, vegetables from the lush Vale of Evesham, or jams and preserves from small-scale artisan producers. All people who care deeply about what they do.
The result? The very best of modern British cooking with a good sprinking of Continental influence in there too. No posturing. No pretension. Just wonderful food. And you can sample it all in both Juliana's, our four AA red star restaurant, and Hicks', our all-day brasserie - whichever suits your mood.
Cotswold Christmas and New Year 2010 Download our festive menus here!
'Juliana's fine dining and Hicks' Brasserie serve the village from coffee time to supper. At weekends Hicks' is hectic - Sunday lunch is a treat...- but for midweek lunch it is casual and relaxed...Hicks is best enjoyed from the front room, fashionably furnished and facing out onto the market square. there is a newspaper rack and a fire that blazes through the winter months, but the place is at its best in the summer when sunshine streams through the high windows to give it the feel of a continental bistro.' The Times, June 2009