'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 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.

  • 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 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

    seven course 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


    first course

    *poached and chilled hand-dived scallop

    lovage, green apple, cucumber and gentleman’s relish

    pullet egg custard

    autumn truffle, crisp ‘toast’ and cress

    *pressed mallard

    clementine, more duck and fennel


    second course

    *hand-rolled garganelli

    St Eadburgha, braised pheasant and autumn truffle

    cured and scorched mackerel

    cauliflower, natural yoghurt and curry spices

    *roast teal for two to share

    quince, salsify and chervil root


    third course

    roast partridge

    onion variations and clove

    blonde ray

    jerusalem artichoke, mussels, grapes and green sauce

    *red stag fillet

    smoked heritage beetroot, wild horseradish, blackberry and a Bordelaise sauce

    (five pound supplement)


    optional course (ten pounds)

    cheese on toast

    rarebit, pear, cotswold honeycomb and autumn truffle


    fourth course

    *pear poached in hogweed syrup

    assorted hazelnuts

    *single origin chocolate

    birch syrup, malt, chestnut and bacon

    apple soufflé

    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. fri & sat lunch)


    pullet egg custard - autumn truffle, crisp ‘toast’ and cress

    roast partridge - onion variations and clove

    apple soufflé - cinnamon ice cream




  • 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.


    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 - 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 

    1 November 2016 - 10 November 2016 (re-opening for dinner Friday 11 November 2016)

    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



  • join us


    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      




  • contact

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


    01386 840598

    email: theteam@thechefsdozen.com

    01386 840598

  • 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