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'
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.
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, if we're lucky, we can even get a little ewes milk from him. 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. which is made with milk from the fantastic Holmleigh dairy (9 miles) and we also make our butter with cream from the same herd.
Game is a particular passion and 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). Nine miles away, at Paddock Farm, brothers Nick and Jon rear rare breed Tamworth pigs, producing incredible pork. Vegetables are from local market gardeners as well as from the excellent Drinkwaters Farm (3 miles) in the neighbouring village of Ebrington.
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 wild ingredients, conveying Richard’s close relationships with the excellent producers and gamekeepers found within the Cotswolds.
the chef's dozen
four courses £45
the chef’s dozen comprises of twelve similarly sized dishes of which you choose four.
The menu is designed to allow you to experience a cross-section of the best seasonal ingredients that Richard, Solanche and the team are most excited about.
light lunch/early supper £28
(Tues – Thurs 6:30 – 7:30pm and Fri -Sat lunch. Dishes are highlighted with**)
6 o’clock gin, cucumber, dill & elderflower liqueur £10
|deutz classic brut £12| high wire grapefruit pale ale £6
wholemeal bread - made with flour from a friend’s farm (milled just for us) - homemade butter
heritage tomato – Wigmore, elderflower, granola and chickweed**
Scottish scallop – celeriac, sea purslane and gooseberry
Cacklebean hens egg – rabbit broth, blackcurrant, button mushroom & braised rabbit leg
Anjou squab – smoked sweetcorn, sea-beet spinach and redcurrant
slow-cooked pig cheek – grelot onion, fresh apple and kohlrabi
quail – blood pudding, pearl barley, prune and English mustard
fallow buck – salt-baked beetroot, wild horseradish, blackberries and Scottish girolles
rabbit wellington – peas, courgette, runner beans and smoked pancetta
monkfish – chicken oyster, turnip, hazelnut, sea aster and chicken gravy**
optional cheese course
three cheese from our favourite local organic producer Gorsehill Abbey
with honeycomb from Cotswold Bees and milk crackers
(£5 supplement as dessert or £10 as an extra course)
raspberry tart – elderflower ice-cream
dark chocolate – toasted hazelnut, beer caramel and hazelnut ice cream
cherry soufflé – meadowsweet ice cream **
UE English Oak roasted ‘pour-over’ coffee or ‘Rare tea company’ tea
and Solanche’s macarons £4
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.
lunch - friday and 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.
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