SquareMeal Review of
The Wild Rabbit
Given that it’s a spin-off from Lady Carole Bamford’s smash-hit Daylesford Organic brand, it should come as no surprise that this 18th-century stone-built hostelry is a posh cookie with chichi Country Living features, rustic woodwork and arty design features sitting pretty alongside open fires and real ales. It’s all “very tasteful”. Food-wise, expect bags of creativity as well a sympathetic approach to organic and free-range produce (some from the Bamfords' Gloucestershire farm). Starters of Daylesford vegetables prepared various ways with pea-infused buttermilk or homemade black pudding with curried pickled-onion purée, green apple, nasturtium and sorrel might give way to Daylesford organic lamb, Wootton Estate mallard with crispy leg pastilla, Brussels sprouts, lardo and preserved blackberries or monkfish with roast chicken wings, Grelot onions and ovage emulsion. Dry-aged steaks from the Josper grill are a big hit, while puds could feature cheesecake with Braeburn apple, sorrel and caramelised honey. The wine list is naturally tilted towards artisan organic producers. In short “a very enjoyable experience”.