Five of the best restaurants for seasonal food in the Cotswolds

Christopher Wilson-Elmes Profile Image

Christopher Wilson-Elmes

Sawday's Expert

5 min read

Whether it’s from browsing antique shops, wandering in awe through galleries and museums, or strolling the hills and woodlands, the Cotswolds is going to give you an appetite. Thankfully, it’s a well-established phenomenon, so there are plenty of places waiting to help you sate it. Here are a few of our favourite places for everything from fine dining to a cheeky scone piled high with cream and jam.

Stroud Brewery

Originally founded as a passion project by owner Greg Pilley, the brewery has grown into a community hub, with ethically and environmentally made beer at its heart. The taproom is a fun, social space which hosts pizza nights, live music and other events throughout the year, so it’s always worth keeping an eye on their calendar if you’re going to be in the area. Even if there are no events planned, then stopping by for a pint of their range of malty brews is well worth it.  

The Bell at Sapperton

Owner and publican Peter Austen is Gloucestershire born and bred and so is pretty much everything on the menu at this gorgeous old country pub. There’s almost always room, especially in summer, when the massive garden comes into play and the doors to the barn dining room can be left open. You can find something to go alongside your food by browsing the carefully curated wine wall, and even take a bottle away with you, making The Bell the best off licence for miles around as well as great place for lunch.  

The Ebrington Arms

You wouldn’t expect, as you pass through Ebrington in the blink of an eye, that it harbours within its few leafy streets a pub that competes with anything even the gastronomic Cotswolds has to offer. And yet, here is The Ebrington Arms, quietly serving fantastic fare in a classic country pub setting. There are a few lovely rooms upstairs if you fancy over-indulging, but it’s wise to book whether you’re staying or eating, because the little pub has a big reputation.  

The Old Bakery Tearoom

We tried to write this without a scone creeping in, honestly we did, but it just happens. It’ll happen to you too. At some point during your Cotswolds trip, you’ll find yourself peckish in the mid-morning and craving a doughy chunk of goodness. You’ll never be far from a tearoom, but if you’re very lucky or well-organised, you’ll be near The Old Bakery, where Jackie and Alan have been since 2005. There’s rarely any staff, just the two of them, crafting fine scones and cakes, and dishing them up with a bit of a chat.  

The Wild Rabbit

Part of the magnificent Daylesford Estate, The Wild Rabbit is the perfect example of modern fine dining – great food that blends pub classics with a bit of flair, served in relaxed style. There’s a bar menu if you don’t fancy the fancy restaurant, plus if you time it right you might get the giant armchair by the open fire. Everything around you, as well as on your plate, has been created with the environment and community first and foremost. The interior and furniture are all the work of local artisans using low-impact materials and you can visit the wider estate to see more of this enormous project in action.   

Featured places to stay in the Cotswolds

Jackdaw Cottage

Chalford, Gloucestershire

  • From £128 p/n
  • Self-catering
  • 2 rooms for 4

The Old Swan

Sherston, Wiltshire

  • £230 p/n
  • Self-catering
  • 4 rooms for 8

Wild Thyme & Honey

Ampney Crucis, Gloucestershire

  • From £150 p/n
  • Inn
  • 24 rooms for 2

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Christopher Wilson-Elmes

Sawday's Expert

Chris is our in-house copywriter, with a flair for turning rough notes and travel tales into enticing articles. Raised in a tiny Wiltshire village, he was desperate to travel and has backpacked all over the world. Closer to home, he finds himself happiest in the most remote and rural places he can find, preferably with a host of animals to speak to, some waves to be smashed about in and the promise of a good pint somewhere in his future.
View more articles by this author

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