In Photos: A Farm-to-Table Awakening in the Cotswolds
"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 His big, amused smile showed how outdated that kind of cooking has become in this verdant, sparsely populated region of central England.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.
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.