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Summary
Blessed with a picture-perfect village setting, this well-established hotel restaurant (nowadays under the Brownsword group) is a light, airy space whose fine dining food – afternoon tea to eight-course tasting menus – makes the most of local and foraged ingredients. It attracted limited feedback this year, but all positive.
Summary
“Set in beautiful grounds and in one of the UK’s most beautiful villages” – locations don’t come more picturebook than this well-known hotel (nowadays in the hands of the Brownsword group), which – on limited feedback – provides an “impeccable all round experience”. Afternoon tea here is also recommended: “croquet on the lawn anyone?”
Summary
Reopened in March 2016 after a “really excellent refurb’” (and minor name change), this Brownsword Hotel group outpost now has a ritzy country-chic interior to match its manor house setting, sweeping lawns and “gorgeous food”.
Summary
This Gidleigh Park-affiliated hotel (fka Lower Slaughter Manor) reopened in March 2016 after a country-chic refurb and a slight change of name; according to early reports it’s “still great, if not as casually elegant as before”, and you can’t beat the “marvellous” countryside setting.
Owner's description
The restaurant has the light, clean lines of a contemporary Orangery complemented by crisp, white table linen and the original stonework of the Chapel’s open fireplace.
Celebrating the finest produce the Cotswolds has to offer, the team of skilled chefs create tantalising menus filled with flavour, using regionally sourced and freshly foraged ingredients, perfectly matched by the sommelier’s wine selections.
Prices
| Availability | 2 courses | 3 courses |  |
 |
 |
|---|---|---|---|---|---|
| Lunch | £25.00 | £30.00 |  |
|
|
| Dinner | £54.50 | £67.50 | |
|
|
| SundayLunch | £38.00 | |
|
|
| Cost | Availability | Courses | |
|---|---|---|---|
| Menu1 | 80.00 | D only | 8 |
| Menu2 | 67.50 | L only | 6 |
| Drinks |
|
|---|---|
| Wine per bottle | £26.00 |
| Filter Coffee | £2.75 |
| Extras |
|
|---|---|
| Service | 10.00% |
Restaurant details
The chef
The more creative chefs are often credited with serving up ‘pictures on plates’ but Nik Chappell is better placed than many of his contemporaries as he started out as an artist.
Born and bred in Doncaster, South Yorkshire, he studied fine art at the university of Derby and a career in art was the original plan - until his passion for cooking got the better of him. Whilst working at local pubs, Nik began to fall in love with food and so a career in the kitchen beckoned.
Having previously held Head Chef positions at restaurants including L’Ortolan, Mallory Court and The Tudor Room, Nik has won accolades including four AA rosettes during his time at L’Ortolan and enjoys a reputation for creating exciting and expertly executed fine dining menus.
Copsehill Rd, Lower Slaughter, GL54 2HP
Opening hours
| Monday | 12:30 pm‑2 pm, 6:30 pm‑9 pm |
| Tuesday | 12:30 pm‑2 pm, 6:30 pm‑9 pm |
| Wednesday | 12:30 pm‑2 pm, 6:30 pm‑9 pm |
| Thursday | 12:30 pm‑2 pm, 6:30 pm‑9 pm |
| Friday | 12:30 pm‑2 pm, 6:30 pm‑9 pm |
| Saturday | 12:30 pm‑2 pm, 6:30 pm‑9 pm |
| Sunday | 12:30 pm‑2 pm, 6:30 pm‑9 pm |
