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    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 Produce

    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. He also supplies us with Cotswold White chickens and hens, a breed that is naturally slow growing. He feeds them on grains grown on the farm and then hangs to our specification - 'guts in' for a fuller more robust flavour. 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.

  • Another great attribute for picturesque Chipping Campden, Richard Craven’s handsome and very well-priced restaurant opened to much applause in 2014. Craven, who was brought up in the area, produces a wonderfully creative menu and revels in the ingredients on his doorstep, working with a team of small-scale producers

     

    Harriet O'Brien

    'the telegraph'

  • 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

  • gift vouchers

     

    our gift vouchers are perfect for those who deserve a special treat.

    Whether it be for a loved one or as a business reward, let us look after them. We can provide vouchers in a range of denominations.

     

    (£25, £50, £100)

  • 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.

     

     

    sample menu

    the chef's dozen

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    July 2016

    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

    We also offer a set three course menu available Tuesday – Thursday 6:30 – 7:30pm and Friday and Saturday lunchtimes, 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) with homemade butter and pork dripping

     

    first course

    slow-cooked ox tongue gremolata, goats curd and courgette

    heritage tomato – Wigmore, granola, elderflower and nasturtium**

    Cornish mackerel – celeriac, gooseberry, toasted and pickled walnut

     

    second course

    salt-baked squab – golden beetroot, cherry and cacao nib

    quail – blood pudding, pearl barley, prune and Tewksbury mustard

    monkfish roasted on the bone – chicken oyster, turnip, hazelnut, sea aster & chicken gravy

     

    third course

    Stonebass - Wye Valley asparagus, brown shrimp and Jersey Royals

    rabbit wellington  peas, courgette, smoked pancetta and nocarello olives

    Cotswold lamb – summer vegetables, lamb sweetbreads and ewes milk cheese

     

    optional course £10

    three cheese from our favourite local organic producer Gorsehill Abbey

    with honeycomb from Cotswold Bees and milk crackers (£5 supplement as dessert)

     

    fourth course

    raspberry soufflé – elderflower ice cream (please pre-order) **

    duck egg custard –strawberry , rosemary and Arlette pastry

    dark chocolate – toasted hazelnut, beer caramel and hazelnut ice cream

     

    ‘Pour-over’ coffee or ‘Rare tea company’ tea and Solanche’s macarons £4

     

     

  • very serious cooking at incredibly decent prices in the Cotswolds. Richard Craven sure can cook, using local rabbits, deer plus local ish scallops and razor clams and the rest. Again the sort of neighbourhood joint we all wish was next door.

     

     

    the daily mail

     

     

  • bookings

     

    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.  

     

    01386 840598

     

    opening hours

    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.

       

    dress code  

    We believe food is best enjoyed in an relaxed environment, so we choose not to have a dress code.

     

    cancellation policy

    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.

     

    holidays 2016 

    christmas and boxing day

       

    photography

    courtesy of the rather marvellous JFDMPhotography.

     

    Website

    webflummery

  • 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 

     

    theteam@thechefsdozen.com

  •  

    Richard Craven is a chef who possesses some talent and speaks with a distinctive voice – his is food I long to eat again. His wife Solanche is exemplary front-of-house – charming, informed, friendly and efficient. What a wonderful discovery.

     

    5/5

    Paul Fulford

    Birmingham Mail

    'Craven draws on the local area for inspiration and ingredients.'

     

    Janet Harmer

     

    Caterer and Hotelkeeper

    ‘This place could tempt you into being a tourist in your own country'

     

    8/10

    Marina O'Loughlin

    The Guardian

    Richard Craven’s cookery is what can only be described as plucky. Stripped back, minimal plates, but each cooked with incredible skill and knowledge and inspired flavour pairings.

     

    Laura Rowe

    Crumbs magazine

  • join us

     

     

    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      

     

     

    solanche@thechefsdozen.com

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    Richard was schooled in Chipping Campden, before he then started in a Chipping Campden hotel where he progressed from kitchen porter to Sous Chef. Richard then moved for a Head Chef position in a Cotswold pub at the age of 25. After this his next position was at the Kingham Plough under Emily Watkins, former Sous Chef of Heston Blumenthal's Fat Duck and winner of The BBC's Great British Menu.

     

    At the end of 2008 he moved with to South Africa with Solanche securing a position at 'The Tasting Room at Le Quartier Francais'. During his time at 'The Tasting Room', the restaurant moved from number 50 to number 37 in San Pellegrino's World’s 50 Best Restaurants. He was promoted to Sous Chef in the Tasting Room within three months of his time there and the restaurant was also voted the Best in Africa and the Middle East for the second year running.

     

    Solanche (aka Mrs Dozen) had just finished university in South Africa before meeting Richard on her travels. She dove into the hospitality industry working (and learning) her way through pubs, bars, brasseries and hotels, before moving back to South Africa in 2009. She worked at a Bread and Wine restaurant on the Moreson wine farm in Franschhoek before being fortunate enough land a gig as assistant manager just down the road at LQF with Richard.

     

    Her Drama Degree major of Stage and Events Management equipped her with the necessary skills to manage her ‘stage’ every night, and when the opportunity to open the chef’s dozen at the original site in Warwickshire came up, She jumped at it, learning her business skills along the way. In their first year, they not only gained an entry into the Michelin Guide, but also achieved 5 out of 5 in the second city’s Birmingham Mail – which, at the time, made them the only restaurant, outside the city to gain such a high accolade.

     

    Solanche and Richard look forward to welcoming you to their home in Chipping Campden.

     

     

  • contact

    the chef's dozen
    Island House
    High Street
    Chipping Campden
    Gloucestershire
    GL55 6AL

     

    01386 840598

    email: theteam@thechefsdozen.com

    01386 840598

    Location
  • Like the very best meals I’ve tasted – and I’m thinking here of Le Manoir, Humphry’s at Stoke Park, L’Ortolan, a couple of restaurants in San Sebastien – the courses were like little works of gastronomic art – beautifully presented, inventive, creating taste sensations you’ll never be able to replicate in a million years

     

    Muddy Stilettos 2015