Bolstering the village of Kingham’s culinary quotient, The White Rabbit boasts a dozen rooms and the adept culinary handiwork of Adam Caisley, who, having trained at Le Gavroche, now utilises the mostly organic harvest of British farmers and artisanal producers – dreaming up straightforward dishes like whole roast partridge in salt-crust served with red cabbage and pommes cocotte in a space with stone walls and open hearths. A modernist reinterpretation of the gastropub, it boasts the same high-quality materials, just different presentation.

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