The chef's dozen is proudly located in Chipping Campden, in the Cotswolds. We work closely with a small core of quality producers who are dedicated to their amazing produce, the hills surrounding the town and the fantastic produce found within them virtually write our menu for us.
Wild foods are a particular passion and game is often 'shot to order' by local gamekeeper friends from the surrounding hills and estates, as well as from the exceptional David Moore game butchers just down the hill Mickleton.
Vegetables are carefully sourced, our favourites often coming from an excellent local market gardener Marcus, we change our menu as often as his crops dictate, he supplements our own foraging with other unusual wild stuffs, we also use the excellent Drinkwaters Farm in the neighbouring village of Ebrington.
Sam Walby - an old Campden school friend, and proprietor of Nolan Brook , supplies us with the famous local rare breed Cotswold sheep, which we often smoke in hay from the same pasture. His father Keith, grows a small quantity of wheat that he takes to a local mill, who help him produce our very own flour, which is then used in our wholemeal, butter enriched loaf. Nine miles away, at Paddock Farm, brothers Nick and Jon rear rare breed Tamworth pigs, producing incredible pork that is extremely well thought of both locally and nationally.
Sustainable fresh fish is sent from day boats in Cornwall from Flying Fish of Cornwall as well as New Wave Seafood based in Gloucestershire.
Our concise wine list is chosen to complement the menu, so as with the food it changes seasonally.