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

By Aleksandra Crapanzano
June 22, 2015
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 His big, amused smile showed how outdated that kind of cooking has become in this verdant, sparsely populated region of central England.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.

Read on for the full story. 
Start Slideshow

1 of 11

Jason Lowe

Halibut with mussels and heritage potatoes at the Kingham Plough.

Advertisement
Advertisement

2 of 11

Jason Lowe

The Cotswolds’ ubiquitous sheep.

3 of 11

Jason Lowe

Plates of butter at the Wild Rabbit.

Advertisement

4 of 11

Jason Lowe

Near the village of Kingham.

5 of 11

Jason Lowe

Gardening tools at Daylesford Manor.

6 of 11

Jason Lowe

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

Advertisement
Advertisement
Advertisement

7 of 11

Jason Lowe

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

8 of 11

Jason Lowe

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

9 of 11

Jason Lowe

Emily Watkins, chef-owner of the Kingham Plough.

Advertisement
Advertisement
Advertisement

10 of 11

Jason Lowe

Croquet mallets on the lawn of Lower Slaughter Manor.

11 of 11

Jason Lowe

The private dining room at the cooking school Thyme.

Replay gallery

Share the Gallery

Up Next

Advertisement
© Copyright . All rights reserved. Printed from https://www.travelandleisure.com