The Wild Rabbit

The Wild Rabbit sits in a seventeenth-century building on the main street in Kingham, and it operates on a different level to most Cotswolds pubs.

It belongs to the Bamford family's Daylesford Stays group — Lady Bamford of Daylesford Organic owns it — and the kitchen takes its ingredient supply almost entirely from the Daylesford farm estate nearby.

Executive Chef Callum Graham, who spent nine years as head chef at the Michelin-starred Bohemia in Jersey and trained before that at Le Céladon in Paris and The Lanesborough in London, runs a menu that changes daily according to what has been harvested.

The dining room holds three AA Rosettes and is listed in the Michelin Guide; the pub was named Michelin Pub of the Year back in 2015.

There are two ways to eat here: the bar and terrace for something more informal — a craft beer, a seasonal cocktail, light bites on weekdays — or the high-ceilinged dining room with its open kitchen for the full experience, which runs Wednesday to Sunday for lunch and dinner, with Sunday roasts a particular draw. The tasting menu and a vegetarian version sit alongside an a la carte.

Rooms are available above the pub, individually furnished with antiques, and there are cottages nearby through the same group. The terrace catches the sun. It suits couples and anyone happy to plan ahead and book — walk-ins work better at the bar than in the dining room.