The story
Quince and Clover in Great Tew delivers refined British cooking from head chef Mary Franklin, who spent thirteen years in starred restaurants before moving to the Cotswolds. Franklin steers a tight operation where consistency meets the rhythm of local ingredients, while director Anna Mann handles the baking station daily. Dan Mann directs the broader operation, bringing extensive experience from prestigious venues in the UK and Australia to oversee service standards. The kitchen maintains this balance through honest preparations that blend Michelin techniques with the straightforward appeal of village cooking.
The menu shifts with the calendar, offering summer salads that pair asparagus with quinoa and soft-boiled eggs alongside hearty winter soups like roasted parsnip blended with cauliflower and coconut yoghurt. Guests frequently return for the beef-shin stew on colder days, a dish that anchors the comfort-focused side of this British menu. Freshly baked sourdough breads and brunch staples round out the daily offerings, while house-made ice cream provides a sweet finish to the meal.
Housed in the Old Post Office building, Quince and Clover operates as both a relaxed dining room and a boutique events caterer for weddings across the region. The space balances the polished service expected by large parties with the casual ease of an unpretentious village spot. Visitors can expect attentive hospitality guided by general manager Jack Nicholls, who ensures the flow remains smooth whether guests are grabbing a quick coffee or settling in for a leisurely lunch.
Recognition
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