In Photos: A Farm-to-Table Awakening in the Cotswolds
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Halibut with mussels and heritage potatoes at the Kingham Plough.
The Cotswolds’ ubiquitous sheep.
Plates of butter at the Wild Rabbit.
Near the village of Kingham.
Gardening tools at Daylesford Manor.
Chocolate with honeycomb and crème fraîche ice cream at the Wild Rabbit in Kingham.
Bob Parkinson in the kitchen of Made by Bob, in Cirencester.
Dubarry boots at Lower Slaughter Manor, a hotel in a restored 17th-century estate.
Emily Watkins, chef-owner of the Kingham Plough.
Croquet mallets on the lawn of Lower Slaughter Manor.
The private dining room at the cooking school Thyme.