Review on Wild Garlic Restaurant & Rooms
New owners have taken over this charming Cotswold restaurant-with-rooms (formerly Mad Hatters), and after a name change to Wild Garlic Restaurant & Rooms seem intent on running along very similar lines as before. There's a strong emphasis on organic, free-range and local produce in the kitchen, and just about everything is made on the premises - from pasta, ice creams and sorbets to daily-baked organic bread.
The menu shows some classical touches tweaked with a few personal gestures and flashes of creativity. Here you might find naturally smoked haddock, leek and potato chowder or seared partridge breast with honey-pickled parsnips and Stilton salad ahead of fillet of sea trout with tomato and chilli confit, whole poached and roast poussin with black pudding, bacon and sour cream stuffing, or Gressingham duck with celeriac purée and purple sprouting broccoli. As for desserts, think deep-fried rice pudding with apple and blackberry compote or pistachio mousse with white chocolate ice cream.
The Rooms is the nickname for the delightfully rustic accommodation upstairs from the restaurant.
Wild Garlic Restaurant & Rooms is also featured in: Michelin Guide, Good Food Guide, Hardens, AA Guide
Rate this RestaurantCuisine
Modern British
Chef
Matthew Beardshall
Restaurant Opening Times
Breakfast: From 10.00am Fri-Sun Brunch
Lunch: 12.00 - 2.30pm Wed-Sun
Dinner: 6.00 - 9.30pm Wed-Sat
Accepted credit cards
Visa, Master Card
