Upper Slaughter, British, Modern Restaurant Guide

2022 Review: “High-quality service and food” are on the menu at this famous Cotswolds hotel – a sumptuous seventeenth-century former aristocratic vicarage in honey-coloured local stone. In his first appointment as head chef, Charles Smith, who has a stint at New York’s Per Se on his impressive CV, has launched the new Atrium dining space (see also); more relaxed meals are available in the Dining Room.

2022 Review: Limited but upbeat feedback on this relatively recent (2019) addition to the well-known Cotswolds manor house, with Charles Smith delivering a nine-course tasting menu for £95. Fans do say it’s “wonderful”, but we have to leave a rating till we have a few more reports.

This archetypal Cotswolds manor house, just outside Bourton on the Water, occupies a seventeenth century property that’s nowadays part of Andrew Brownsword’s hotel group. The cuisine – under chef Nik Chappell – wins a consistent thumbs-up (“we do enjoy going here... results can be a bit hit and miss, but are mostly good! while service is very good and the dining room attractive”). As well as a fairly pricey à la carte (three courses for £80) there’s a relatively affordable all-day menu served in the bar and lounges (with dishes such as omelette Arnold Bennett, steak, posh sarnies, and so on).

“Sample Michelin-chef food” (that chef being Matt Weedon, who won the honour at Glenapp Castle and Lords of the Manor) at this ex-malthouse-turned-country-bolthole in a chocolate-box Cotswolds village. Not only is the setting “wonderful” – ideally placed between Burford and Stow-on-the-Wold, and with “great views” over the Evenlode Valley from the garden – Weedon’s locally sourced cooking (not least the six-course tasting menu) is “wonderful” too.

“Newly refurbished Cotswolds inn now serving high-end pub food” from Nathan Eades and Liam Goff, formerly of The Wild Rabbit in Kingham. “Definitely one to watch”, its cooking is “delicious, well executed and hearty” and “service charming”.