The Wild Rabbit

The story

The Wild Rabbit, Chipping Norton – Modern British Dining in the Cotswolds

A Modern British Inn in the Heart of the Cotswolds

The Wild Rabbit occupies a seventeenth-century, Grade II listed building in the picture-perfect village of Kingham. Originally a farm called Conygree – an Anglo Saxon word for rabbit enclosure – it later became the Tollgate Inn, a pub known for its convivial atmosphere and unusual double fireplace. Today, it is a place to dine, drink and sleep, with a dining room, bar, terrace, and private rooms. Its Michelin Recommended status reflects the quality of the cooking, which is rooted in the land.

Chef Callum Graham and the Daylesford Connection

Executive Chef Callum Graham joined The Wild Rabbit from the Michelin-starred Bohemia in Jersey. He is drawn to the “incredible story to be told through the plate” using ingredients from the Daylesford estate’s market garden, artisan producers, and heritage-breed livestock. “It’s a chef’s dream,” he says. The Modern British menu evolves with the seasons, focusing on letting the produce speak. Graham’s favourite dish on the current menu is the custard tart – “no frills, beautifully thin, crispy buttery pastry, a soft, rich custard filling with a wobble, served with a fresh seasonal sorbet. It takes real courage to believe in a dish that looks simple.”

An Award-Winning Wine List

The wine list, curated by Restaurant & Bar Manager Romeo Bisacchi, holds the AA Notable Wine Award, one of just 255 in the UK. With over 300 varieties, the list is reviewed weekly and features many organic and biodynamic producers. The team’s combined experience ensures a selection that is both accessible and interesting, with a strong focus on sustainability. Seasonal changes and a helpful guiding approach have encouraged guests to explore new wines.

A Commitment to Sustainability

The Wild Rabbit’s approach to the environment is evident throughout. The building uses 100% renewable energy, roofs are insulated with sheep’s wool from the Daylesford farm, and reclaimed timber is used where possible. The kitchen works with a trusted seafood supplier, Kingfisher from Brixham, to ensure responsible sourcing. The result is a restaurant that feels as thoughtful as it is welcoming – a place where the ethos of the land is woven into every detail.