Tucked into the rolling hills of the north Cotswolds, Hyll is a modern country house restaurant serving seasonal all-day menus, from lunch to dinner, afternoon tea and a Sunday roast. Nestled within the Hyll Hotel, the restaurant reflects the same ethos as the rest of the property: a place to slow down, spend time with loved ones, and feel at home.
At the helm is head chef Mark Coleman, whose approach celebrates seasonality and regional provenance. As much produce on the menus as possible is grown or made from the surrounding Gloucestershire countryside, including vegetables from the Drinkwater’s farm next door, fruit from orchards near Oxford and tomatoes from the glasshouses of Evesham.
Food wise, expect comforting but elevated fare, with dishes like spatchcock poussin with dates and caramelised lemon, scallops with hazelnut butter and fresh peas, and charred flatbreads with baba ghanoush.
Alongside the a la carte dinner menu is an all-day offering featuring snacks, indulgent sandwiches and sides. Guests can pop by for a ‘Hyll’ toastie with chorizo, cheddar and pickles, or a truffle egg sandwich with chive mayonnaise and fresh truffle. There's also a hearty breakfast menu that features high-quality cooked and cold options, from Turkish eggs to overnight chia pudding.
The Sunday roast is quickly becoming a local favourite, with slow-cooked meats, generous trimmings and modern puddings, like honey baklava tart with blood orange sorbet. While the menu varies week to week, you’ll always find roast beef on the board here.
The restaurant itself is an airy, elegant space, designed to reflect its surroundings. Natural textures, clean lines, Cotswold stone and soft, warm lighting create a relaxed atmosphere. There’s also a bar that serves expertly made cocktails, local spirits and a curated wine list that leans into low-intervention and Old World styles.