The Raw Ingredients...
We only use the finest cuts of meat from our butcher in Cirencester, vegetables from local growers and trout from the local Bibury Trout Farm... naturally!
Quality, fresh food and quality service is our goal. A crackling log fire beckons you in to enjoy a memorable and hearty Sunday lunch with hand-carved roast meats and all the trimmings.
Chef Jeremy White
Jeremy began his career as the sweets chef at The Halfway House in Minchinhampton in 1999, moving to The Durham Ox in Warwickshire to help open a gastro pub for champion showjumper Nick Skelton. He then moved to the Cricklade Hotel and Country Club before joining the Food Club pubs, working as Head Chef at The Old Fleece in Woodchester. Now he’s head chef of his own pub!