You now have a fabulous opportunity to WIN A HOLIDAY IN ONE OF OUR LOVELY COTTAGES. The winner will...
With the Cotswolds being a real hub for foodies, we are spoilt for choice when choosing where to go for a great meal, not least in the beautiful town of Chipping Campden which has a true abundance of country pubs and dining establishments.
Here’s our guide to where you should be WINING & DINING IN CHIPPING CAMPDEN:
One of our all-time favourite places to dine in Chipping Campden and, indeed, anywhere, is The King's. Located on the square in the very centre of town, this restaurant is the epitome of cosy and a fantastic place to go for lunch and dinner. The King's also offer private dining, so if you're looking for a more intimate setting and the same great food and wine served in the restaurant, the lovely private dining room is the perfect setting.
The Eight Bells was originally a 14th century house used to house the stonemasons who built St James’s Church. Its name comes from storing the eight bells that were later hung in the church tower. Today the building is a typical Cotswold’s inn, with authentic timber beams and a warm welcome. Open from 12pm to 11pm, the pub serves traditional English food, including roasts on a Sunday, using fresh, seasonal local produce and ales from nearby breweries.
If you are looking for the perfect Italian bistro, complete with relaxed ambience, fresh coffee and authentic antipasti, look no further than Huxleys. Situated on the High Street, Huxleys has built up a reputation amongst the locals for its fine wines, great service and friendly atmosphere. The Italian menu is ideal for a relaxed setting with its range of light bites and sharing plates.
Pudding lovers take heed, as this village hotel is the home of the world famous Pudding Club. Diners can take part in various pudding inspired activities such as the popular Chocoholic Break or the Parade of the Seven Puddings. There is also an extensive menu for those who don’t happen to have a sweet tooth, with reworked classics such as chicken supreme and a range of tasty steaks.
This beautiful Grade II listed 400 year old building is now a well-established restaurant and country inn just outside the town of Chipping Campden. This pub offers a range of hearty regional and seasonal British food, often sourced from farmers who live in the neighbouring countryside. Specialities include local delicacies such as the famous Gloucester Old Spot pork, local Dexter beef, Cotswold lamb, asparagus from Evesham, and venison. All the produce is seasonal, and you can expect changes to the menu to include pheasant and grouse from winter shoots. Cider lovers should note the pub serves a great local cider called Hogans.
Noel Arms is one of the oldest Cotswold inns and there is even a rumour that Charles II stayed in the inn during the English Civil War. These days the pub is more renowned for its famous Indian cuisine, as the resident chef Indy Upatissa won the 2013 Chef of the Year from the Great British Pub Awards for the Best Curry Chef three times in a row. The pub has a regular curry night but also serves everything from breakfasts and morning coffee in the coffee shop, to a full dining menu in the restaurant.
Described as “A little corner of Cyprus in the heart of the Cotswolds…”, Michael’s Mediterranean Restaurant specialises in the very best Greek cuisine. Owned by Michael and Sarah Alexiou, the couple bought the old Woolmarket House back in 1986 and worked hard to create their very own piece of Greece, right here in the Cotswolds. The restaurant has a typical Mediterranean feel and ambience, complete with two superb inglenook fireplaces. Choose from the Alexiou’s extensive menu, including light lunches of Mezze platters, fresh fish and grilled meats. Or why not try the house speciality of the “Marathona” Fillet Steaks?
The newest restaurant in Chipping Campden, The Chef's Dozen opened it's doors in 2014 by chef Richard Craven and wife Solanche. Proud to set up their business in Chipping Campden as Richard was schooled in a Chipping Campden hotel where he progressed from kitchen porter to Sous Chef years back. 'The chef’s dozen' comprises of twelve similarly sized dishes of which you choose four, with the common denominator always being the best quality, taste and presentation.