In Photos: A Farm-to-Table Awakening in the Cotswolds

By Aleksandra Crapanzano
June 22, 2015
Credit: Jason Lowe
"Ten years ago. Londoners would drive up to the Cotswolds and be happy with a chop, chips, and a pint—period,” said the chef Adam Caisley. “A roast on Sunday. A steamed pudding. Now....” His big, amused smile showed how outdated that kind of cooking has become in this verdant, sparsely populated region of central England. When I visited, Caisley was overseeing the restaurant at the Wild Rabbit, a rustic boutique hotel that opened two years ago in the village of Kingham. As he served me lunch of a delicately poached wild sea bass with baby leeks and clams, followed by a playful and delicious Pimm’s jelly with elderflower and lemonade sorbet, he struck me as the new model for a chef in the Cotswolds.

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Credit: Jason Lowe

Halibut with mussels and heritage potatoes at the Kingham Plough.

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The Cotswolds’ ubiquitous sheep.

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Plates of butter at the Wild Rabbit.

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Near the village of Kingham.

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Gardening tools at Daylesford Manor.

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Chocolate with honeycomb and crème fraîche ice cream at the Wild Rabbit in Kingham.

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Bob Parkinson in the kitchen of Made by Bob, in Cirencester.

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Dubarry boots at Lower Slaughter Manor, a hotel in a restored 17th-century estate.

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Emily Watkins, chef-owner of the Kingham Plough.

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Croquet mallets on the lawn of Lower Slaughter Manor.

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Credit: Jason Lowe

The private dining room at the cooking school Thyme.

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By Aleksandra Crapanzano