We are extremely proud to offer Michelin starred dining on the edge of the Cotswolds with a personal distinctive menu that changes as the seasons and our producers dictate. Using high quality local (when possible), organic and importantly to us as a rural country pub, wild ingredients.We work closely with a small core of quality producers who are dedicated to their amazing produce, the hills surrounding the pub and the fantastic produce found within them, inform what we cook.
Game is often 'shot to order' by local gamekeeper friends from the surrounding hills and estates, as well as from the exceptional David Moore game butchers in Mickleton. We also source directly from Scotland to ensure we can make the most of our wild larder. At the excellent Paddock Farm, brothers Nick and Jon rear rare breed Tamworth pigs, producing incredible pork that is extremely well thought of both locally and nationally. We also source beautifully tasty English Quail from the renowned Norfolk Quail when our hunting friends can't get into the wild for us.
Sustainable fresh fish is sent from day boats in Cornwall from Flying Fish of Cornwall as well as New Wave Seafood based in Gloucestershire. Vegetables are also carefully sourced, our favourites often coming from small scale growers. We use the excellent and locally based Daylesford Organic Farm and we change our menu as often as their crops dictate. We supplement our own foraging with professionals from different regions to help us find interesting wild ingredients.
we offer an a la carte menu and a tasting menu Wednesday through to Saturday.
On a Sunday, we offer our normal a la carte including roast venison with traditional trimmings or alternatively our 4/7 course tasting menu.
We also have a set menu available Wednesday, Thursday evenings and Friday and Saturday lunch (2 courses £24 3 courses £29)
wholemeal bread - farmhouse butter & pork dripping £4
(included when having starters & mains)
duck yolk, leek and onion broth £9
smoked eel, buttermilk, monks beard and new potatoes £14
pigs head and black pudding lasagne, toasted hazelnut and cider £11
wood pigeon, smoked beetroot, elderberry and Roscoff onion £25
halibut, Jerusalem artichoke and purple sprouting £26
fallow deer, celeriac, walnut, farmhouse cabbage and suet pudding £30
warm chocolate cake, hazelnut ice cream £10
quince crumble soufflé, cinnamon ice cream £9
Neals Yard Dairy cheese, damson and sourdough crackers £12
Rwanda Champion Cup of Excellence Difference coffee and madeleines - £6
4 course - £55pp | 7 course £70pp
(to be taken by the whole table)
leek and onion broth
buttermilk, monksbeard and new potatoes
pigs head and black pudding lasagne
toasted hazelnut and cider
Jerusalem artichoke and purple sprouting
Neals Yard Dairy cheese
damson and sourdough crackers
(optional course £12)
forced rhubarb, caramelised white chocolate and fennel
quince crumble soufflé
cinnamon ice cream
2 course - £24 | 3 course - £29
(Wednesday & Thursday dinner | Friday and Saturday lunch)
red cabbage velouté, horseradish cream
pork belly, celeriac, farmhouse cabbage and walnut
steamed medlar pudding, beer caramel and crème frâiche ice cream
The Cravens are committed to retaining the local pub ethos in the bar....while the menu might be posher than your average pub, this is expert classical cooking of fine flavours. A real treat for their new neighbours'
Laura Rowe | Olive magazine | 26/30 | January 2018