'the best restaurant in the cotswolds' cotswolds awards 2016
2016 finalist 'Chef of the Year' Cotswold Life Food and Drink Awards
HUFFington poST lifestyle 'seven amazing chefs in the cotswolds'
4/5 Harden's guide 2016
2015 Winner of 'Chef of the Year' Cotswold Life Food and Drink Awards
2015 finalist of 'Newcomer of the year' Cotswold Life Food and Drink Awards
Chipping Campden's 'high street business of the year 2014'
wild foods and game being a particular passion
the chef's dozen is proudly located in Chipping Campden, in the Cotswolds. We work closely with a small core of quality producers who are dedicated to their amazing produce, the hills surrounding the town and the fantastic produce found within them virtually write our menu for us.
Wild foods are a particular passion and game is often 'shot to order' by local gamekeeper friends from the surrounding hills and estates (1 mile), as well as from the exceptional David Moore game butchers just down the hill Mickleton (3 miles).
Vegetables are carefully sourced, our favourites often coming from an excellent local market gardener Marcus, we change our menu as often as his crops dictate, he supplements our own foraging with other unusual wild stuffs, we also use the excellent Drinkwaters Farm (3 miles) in the neighbouring village of Ebrington.
Sam Walby - an old Campden school friend, and proprietor of Nolan Brook (3 miles away), supplies us with the famous local rare breed Cotswold sheep, which we often smoke in hay from the same pasture. His father Keith, grows a small quantity of wheat that he takes to a local mill, who help him produce our very own flour (3 miles), which is then used in our wholemeal, butter enriched loaf. Nine miles away, at Paddock Farm, brothers Nick and Jon rear rare breed Tamworth pigs, producing incredible pork that is extremely well thought of both locally and nationally.
Sustainable fresh fish is sent from day boats in Cornwall from the renowned Flying Fish of Cornwall as well as New Wave Seafood based in Gloucestershire.
Our concise wine list is chosen to complement the menu, so as with the food it changes seasonally.
This intimate restaurant and shady terrace sit close to the square and are run by a local chef with a passion for fine organic and wild ingredients. Dishes are modern, creative and attractive; this is inspired field-to-fork cooking.
Michelin Guide 2015
We are extremely proud to offer one short menu 'the chef's dozen', that changes as the seasons and our producers dictate. Using high quality local, organic and most importantly wild ingredients, conveying Richard’s close relationships with the excellent producers and gamekeepers found within the Cotswolds.
the chef's dozen
four courses: forty five pounds
tasting menu: sixty five pounds
the chef’s dozen comprises of twelve similarly sized dishes of which you choose four. The dishes for the tasting menu are indicated by * The menu’s are designed to allow you to experience a cross-section of the best seasonal ingredients that Richard, Solanche and the team are most excited about, with game being a particular passion.
deutz classic brut £12 | Sipsmith gin & Tonic £8
our wholemeal bread served with cultured butter and whipped pork fat
green apple, caviar and gentleman’s relish
Perigord truffle, ‘toast’ and hairy bitter-cress
swede, hazelnut and bone marrow
St Eadburgha and pheasant
crown prince pumpkin, chickweed and wigmore
*woodcock for two to share
pearl barley, velvet shanks and quince
mashed potato and wood blewit and sprout tops
salsify, mussels and curry spices
heritage beetroot and wild horseradish
(five pound supplement)
optional course (ten pounds)
cheese on toast
rarebit, pear and honeycomb
hogweed and hazelnuts
*single origin chocolate
birch syrup, malt, chestnut and bacon
cinnamon ice cream (please pre-order)
Cotswold wood roasted ‘pour-over’ coffee and sweets - five pounds
light lunch/early supper menu
three courses – twenty eight pounds (tues –thurs 6:30-7:30. & sat lunch)
egg custard - ‘toast’ and cress
pheasant wellington– mashed potato, wood blewit and sprout tops
quince soufflé - cinnamon ice cream
The reservations diary is just below. Please take a moment to read our cancellation policy.
If you need a taxi to get to or from the restaurant please be aware we are in the country and its best to book one well in advance.
Due to the size of the restaurant the largest table we can accommodate is a four.
Due to the size of our kitchen team and the style of our food, we cannot accommodate the following dietary restrictions:
vegan, severe nut allergies and egg.
Please let us know of any other allergies in your reservation notes and please do double-check with your guests.
lunch - saturday 12.00 - 1:30 pm
dinner - tuesday to saturday nights 6.30 - 9.00 pm
The restaurant is closed on Sunday and Monday.
We believe food is best enjoyed in an relaxed environment, so we choose not to have a dress code.
By making a reservation at 'the chef's dozen' you agree to our reservation & cancellation terms.
We apologise that cancellation charges have become necessary, unfortunately our experience dictates this precaution. The chef's dozen is an independent husband and wife run restaurant with a limited number of covers available and our continued success relies on reservations being honoured by our guests or sufficient notice being given of any changes.
A cancellation fee of £35.00 per person will be made to your credit/debit card, in the event of less than 48 hours notice given of any cancellations or amendments. However, if we are able to resell your table to a group of the same size we will be happy to waive the charge.
24 January 2017 - 8 February 2017 (re-opening for dinner Thursday 9 February 2017)
christmas and boxing day
courtesy of the rather marvellous JFDMPhotography.
Book a table
If you cannot find a suitable table online, please do give us a call and we will do our best to help.
We take online bookings for parties up to 4, which due to the size of our restaurant is the maximum number of guests we can accommodate on a single table. Details of our cancellation policy can be found above.
If the date you are looking for is unavailable please email to be added to our waiting list
We are currently looking for passionate part-time front of house staff and a kitchen porter full training will be given.
We’re always interested IN TAlKING to talented chefs and front of house staff. If you’re interested in joining us, please send your cv to