Inside The Wild Duck at Ewen
Among the most highly anticipated Cotswolds pub reopenings in recent years, The Wild Duck in Ewen has finally opened its doors again after seven long years in the wilderness.
Located around 10 minutes from Cirencester, the pub has been revived by Sam and Georgie Pearman (Double Red Duke and Masons Arms) who have carefully restored the once-derelict structure, allowing its character to re-emerge rather than be replaced. Inside, the pub’s familiar features remain at its heart. Low-beamed ceilings, open fires and aged wooden floors have been retained, alongside a bar that has long acted as a gathering place for the local community and passing visitors.
Nineteen bedrooms have been introduced, each individually designed under Georgie’s direction. The rooms draw on British craftsmanship and local makers. Wallpapers include work from Stroud-based ‘Zardi and Zardi’, alongside designs by ‘Lewis & Wood’, ‘Parker & Jules’ and Chelsea’s ‘Watts of Westminster’. Natural materials and finishes run throughout, from Earthborn glazes and traditional limewash to distemper from the studio of Edward Bulmer.
Floors combine reclaimed timber planks, terracotta tiles and flagstones, softened by handmade rugs from the Amy Kent studio, created in collaboration with Georgie. Furniture and decorative pieces were sourced from antique markets across the country, ensuring that each room has its own subtle personality. Bathrooms feature 19th-century-style bathtubs supplied by Lefroy Brooks, while many bedrooms open onto private terraces overlooking the countryside beyond.
The bar sits at the social centre of the building and is managed by General Manager George Dean. On the ground floor, a medieval-style inglenook fireplace draws the eye, with flagstone flooring leading towards a reclaimed Gothic-inspired bar counter, where you will find ales, lagers and cask beers from Uley Brewery, alongside well-known British names including Allsopp’s and Double Diamond.
The wine list, curated by Head of Wine Andrea Domenicucci, focuses largely on France and Italy, balancing respected estates with a few less familiar discoveries. Selections include Château Tronquoy-Lalande, Saint-Estèphe 2012 and Chianti Superiore, Villa Saletta 2019, alongside a considered range of brandy, stickies and eaux-de-vie such as Vieille Prune.
Dining takes place in a 110-seat restaurant led by Head Chef Richard Sandiford, formerly of Hawksmoor and Bistrotheque, working alongside Executive Chef James Adams, previously of River Café. The menu is built around seasonal British produce and trusted local suppliers. Fish is sourced from Wright Bros, meats are prepared with help from Cotswold Curer, and cheeses are selected from Jonathan Crumb and Neal’s Yard.
Service begins with simple bar snacks written on a blackboard, including half-pint langoustine scampi with tartar sauce and a Gruyère, cheddar and tomato toastie. Smaller plates include devilled crab on toast, while larger dishes feature wood-roasted brown trout with beetroot, horseradish and Pink Fir potatoes, and whole roast duck with turnip gratin.
Sunday lunches are given particular attention, with traditional roasts served from midday through early evening. Breakfast starts with a Bloody Mary before moving to more substantial dishes such as a full English breakfast with homemade black pudding, brown sauce, bone-marrow toast and a sugar-pit bacon chop.
During warmer months, guests may dine in a garden designed by Georgie, planted with Nepeta, lavender, roses and jasmine.
The property also includes two treatment rooms offering spa services for visitors to the Cotswolds countryside, using products from 100 Acres, including herbal compress massages and beauty ritual facials.
Taken together, the pub reflects a simple philosophy: respect for the building’s history, attention to local supply, and an atmosphere that feels relaxed rather than formal, rooted in both the landscape and the craft of traditional British hospitality.
www.countrycreatures.com/wild-duck-ewen
Located around 10 minutes from Cirencester, the pub has been revived by Sam and Georgie Pearman (Double Red Duke and Masons Arms) who have carefully restored the once-derelict structure, allowing its character to re-emerge rather than be replaced. Inside, the pub’s familiar features remain at its heart. Low-beamed ceilings, open fires and aged wooden floors have been retained, alongside a bar that has long acted as a gathering place for the local community and passing visitors.
Nineteen bedrooms have been introduced, each individually designed under Georgie’s direction. The rooms draw on British craftsmanship and local makers. Wallpapers include work from Stroud-based ‘Zardi and Zardi’, alongside designs by ‘Lewis & Wood’, ‘Parker & Jules’ and Chelsea’s ‘Watts of Westminster’. Natural materials and finishes run throughout, from Earthborn glazes and traditional limewash to distemper from the studio of Edward Bulmer.
Floors combine reclaimed timber planks, terracotta tiles and flagstones, softened by handmade rugs from the Amy Kent studio, created in collaboration with Georgie. Furniture and decorative pieces were sourced from antique markets across the country, ensuring that each room has its own subtle personality. Bathrooms feature 19th-century-style bathtubs supplied by Lefroy Brooks, while many bedrooms open onto private terraces overlooking the countryside beyond.
The bar sits at the social centre of the building and is managed by General Manager George Dean. On the ground floor, a medieval-style inglenook fireplace draws the eye, with flagstone flooring leading towards a reclaimed Gothic-inspired bar counter, where you will find ales, lagers and cask beers from Uley Brewery, alongside well-known British names including Allsopp’s and Double Diamond.
The wine list, curated by Head of Wine Andrea Domenicucci, focuses largely on France and Italy, balancing respected estates with a few less familiar discoveries. Selections include Château Tronquoy-Lalande, Saint-Estèphe 2012 and Chianti Superiore, Villa Saletta 2019, alongside a considered range of brandy, stickies and eaux-de-vie such as Vieille Prune.
Dining takes place in a 110-seat restaurant led by Head Chef Richard Sandiford, formerly of Hawksmoor and Bistrotheque, working alongside Executive Chef James Adams, previously of River Café. The menu is built around seasonal British produce and trusted local suppliers. Fish is sourced from Wright Bros, meats are prepared with help from Cotswold Curer, and cheeses are selected from Jonathan Crumb and Neal’s Yard.
Service begins with simple bar snacks written on a blackboard, including half-pint langoustine scampi with tartar sauce and a Gruyère, cheddar and tomato toastie. Smaller plates include devilled crab on toast, while larger dishes feature wood-roasted brown trout with beetroot, horseradish and Pink Fir potatoes, and whole roast duck with turnip gratin.
Sunday lunches are given particular attention, with traditional roasts served from midday through early evening. Breakfast starts with a Bloody Mary before moving to more substantial dishes such as a full English breakfast with homemade black pudding, brown sauce, bone-marrow toast and a sugar-pit bacon chop.
During warmer months, guests may dine in a garden designed by Georgie, planted with Nepeta, lavender, roses and jasmine.
The property also includes two treatment rooms offering spa services for visitors to the Cotswolds countryside, using products from 100 Acres, including herbal compress massages and beauty ritual facials.
Taken together, the pub reflects a simple philosophy: respect for the building’s history, attention to local supply, and an atmosphere that feels relaxed rather than formal, rooted in both the landscape and the craft of traditional British hospitality.
www.countrycreatures.com/wild-duck-ewen
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