With its picturesque Cotswold setting, The Slaughters Manor House is the ideal place to relax, for a midweek break or leisurely Saturday night. Once you’re settled in, you’ll find that there’s much more to the hotel than its plush bedrooms and sweeping grounds. The jewel in its crown is the luxurious restaurant headed up by chef Nik Chappell.
Nik’s CV spans time at some of the country’s best restaurants including Mallory Court and L’Ortolan. Despite his breadth of industry experience, he actually started out his professional life studying fine art. While working in a pub at university he discovered his passion for cooking and, as they say, hasn’t looked back.
Setup with crisply dressed tables, the dining room further benefits from floor to ceiling windows which flood the space with light at lunchtime and during dinner in the summer months.
The menu is a la carte style, with guests free to choose from starters, mains, and desserts. While things of course change with the seasons and depending on availability from the small-scale producers Nik favours, there is always a modern European style on show. Starters might include a pressing of duck confit with leeks, pickled vegetables, and sweet wine, while mains range from Herdwick lamb or salt aged beef rib eye through to stone bass. Desserts are a tempting selection of tried and tested combinations such as English strawberries with yoghurt sorbet and pepper and a chocolate and brown sugar torte with vanilla ice cream. Those with a savoury tooth are offered a cheeseboard alternative (or addition) if preferred.
Children are well catered to, with their own dedicated menu, and if you’re staying at the hotel you’re able to order a hamper made by the accomplished kitchen brigade, to take out and about with you on a day of adventures.