'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'




    The Produce

    wild foods and game are 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 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.

  • 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


  • 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 2017

  • 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.



    sample menu

    the chef's dozen

    sample menu


    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.


    6 o'clock g & t | deutz classic brut £12




    first course

    raw fallow  preserved ramson and chickweed

    *cured and poached pollock – green apple, salad burnet and gentleman’s relish

    *crisp pheasant egg ­­– Wye Valley asparagus, almond, rose and lardo


    second course

    gilthead bream – parsnip, mussels and curry

    risotto ­­– pea and chickweed pesto

    *pigs head and black pudding lasagna – cider, hazelnut and fat hen


    third course

    stonebass – Jersey Royals, wild garlic and snails

    rabbit wellington – summer vegetables, smoked pancetta and olive

    *hay smoked lamb – celeriac, walnut, wigmore and sloe gin


    optional course (ten pounds)

    cheese on toast – rarebit, pear and honeycomb


    fourth course

    *raspberry – bourbon and honey

    cherry soufflé – meadowsweet ice cream (please pre-order)

    *strawberry – caramelised white chocolate and fennel



    Cotswold wood roasted ‘pour-over’ coffee and sweets - five pounds

    meadowsweet madelaine, rosehip pastille and wild strawberry macaron



    light lunch/early supper menu

    three courses – twenty eight pounds (tues –thurs 6:30-7:30. & sat lunch)


    crisp pheasant egg - Wye Valley asparagus, lardo, almond and rose

    stone bass – Jersey Royals, wild garlic and snails

    cherry soufflé – meadowsweet ice cream


  • the chef's dozen would cause ripples of excitement wherever it landed. Richard Craven is a chef with it all going on: ability and creativity rather than tedious modernist grandstanding.....


    .....it's the kind of place that could tempt you into being a tourist in your own country. Culinary sophistication doesn't stop it being warm and friendly: Richard's wife Solanche charms everyone out front




    Marina O'Loughlin

    The Guardian


  • 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.


    Dietary restrictions


    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.


    01386 840598


    opening hours

    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.


    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 2017 

    christmas and boxing day



    courtesy of the rather marvellous JFDMPhotography.




  • Book a table


    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




    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.



    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'



    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


    work with us


    if you interested in being a part of a restaurant team that is warm and friendly, yet attentive and

    where the kitchen and front of house work together to create a MEMORABLE, relaxed experience for each guest, get in touch! send your cv to:      










    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, ex 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 landing 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
    GL55 6AL


    01386 840598

    email: theteam@thechefsdozen.com

  • 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