The Trough at Daylesford

The Trough is the main restaurant at Daylesford Organic's farmshop estate — one of Britain's most scrutinised farm-to-table operations, built around Lady Carole Bamford's Daylesford Farm a few miles outside Kingham.

It holds a Michelin Green Star, retained for four consecutive years, which it earns through an unusually tight loop between kitchen and land: vegetables come from 32 acres of market garden growing fields on the estate, the cheese arrives from the on-site creamery, and the wine list includes bottles from Daylesford's own Château Léoube vineyard in Provence.

The Trough is the sit-down restaurant in the complex — distinct from The Old Spot next door, which handles wood-fired pizza and sharing plates.

The menu changes six times a year with a weekly market garden menu layered on top, tracking what is peaking in the fields that week.

Breakfast and lunch run on a walk-in basis all day; dinner steps up in ambition and requires a booking.

Dishes tend to be produce-led and unfussy — slow-roasted heritage tomatoes, flat-iron chicken with farm kale, broths, and puddings made with whatever fruit is in season.

The space is stone-floored and light with garden seating when the weather allows. It draws visitors from well outside the Cotswolds given the estate's reputation, so weekends get busy and an evening booking is worth making in advance.