The Feathered Nest Inn offers one of the most atmospheric private dining settings in the Cotswolds. Here, beautiful food, countryside charm and warm hospitality come together to create truly memorable events. Set in one of the region’s most desirable pockets of Oxfordshire, the inn blends postcard-worthy scenery with thoughtful, modern British cooking, making it an ideal choice for everything from milestone celebrations and intimate gatherings to relaxed corporate dinners.
The Nest’s character is a huge part of its appeal. Once a 17th-century malt house, it retains the warmth and soul of a historic Cotswolds pub, while the restaurant brings a more contemporary edge. Whether you’re hosting a quiet anniversary dinner, a birthday lunch with family, or a company strategy day followed by drinks in the bar, the setting feels both special and deeply welcoming.
For private hire, The Feathered Nest accommodates a range of group sizes with ease. Smaller events can enjoy the restaurant’s cosy layout, while larger celebrations can take advantage of the inn’s wider spaces or the garden during the summer. It’s also a popular choice for intimate weddings, thanks to its views, food and relaxed countryside atmosphere.
The kitchen, led by Head Chef James Erasmus, is central to every event. Provenance and seasonality guide the menus, and the team offer a choice of plated dining for up to 40 guests or abundant feasting menus for bigger groups. The plated option highlights the kitchen’s modern British style with starters that might include a seasonal terrine with homemade chutney or cured Chalk Stream trout with apple, celeriac and horseradish. Mains such as venison with beetroot and walnut or roast Creedy Carver duck with parsnips and pear are elegant crowd-pleasers, while desserts like red wine–poached pears or prune and almond tart bring comfort with refinement.
For celebrations with more than 40 guests, feasting menus create a sense of occasion. Think generous portions and convivial vibes, perfect for groups who want to share. Options might include whole roast duck, glazed venison shoulder or roast sirloin brought to the table with bowls of crispy garlic potatoes, dauphinoise, pressed potato cake and a colourful choice of seasonal vegetables and salads.