Sam Bowser has joined The Wild Rabbit in Kingham, Oxfordshire, as Executive Chef. He leads the kitchen at the acclaimed pub, which serves both the three-AA-rosette restaurant and the bar.

Bowser joins from Llangoed Hall Hotel, Powys, where he held the position of Head Chef since 2019. Prior to that, he spent four years in the Cotswolds as Head Chef at both Dormy House Hotel and the two Michelin-starred Whatley Manor Hotel. His time in the Cotswolds followed roles working with Philip Howard at The Square in London and with Raymond Blanc at Le Manoir aux Quat’Saisons in Oxfordshire. Bowser served a brief stint working for the Bamford family as a private chef seven years ago, where he gained a wealth of knowledge and respect for quality, organic ingredients.

The menus at The Wild Rabbit will continue to be led by the seasons, offering locally sourced and ingredient-focused modern British food. An open kitchen in the 42-cover dining room allows diners to enjoy the theatre of the chefs and brings a dynamic atmosphere to the space. In the bar, a more informal menu provides more relaxed pub food, with the bar seating 34 covers and an additional 40 covers on the terrace during good weather.

Bowser comments: “I am thrilled to be back in the Cotswolds and working with Carole Bamford again. I have been lucky enough to work in many high-end and acclaimed kitchens, but it was working with the Bamford family where I really developed an in-depth understanding of seasonality. The Wild Rabbit offers the perfect setting for me as a chef,
with a quality-driven kitchen and access to exceptional produce from Daylesford Organic - I cannot wait to get stuck in.”

Ewan Grant, General Manager of The Wild Rabbit, comments: “We are excited to welcome Sam to team. He brings considerable experience and expertise from some renowned kitchens. This, coupled with his understanding of The Wild Rabbit, the area and our ethos make him a perfect match as we look forward to an exciting year ahead.”

thewildrabbit.co.uk

Bao + BBQ in Cheltenham have taken Christmas feasting to a new level this year. 

They have launched their aptly named “Bao + BBQ Christmas Feast” which is a sight to behold,

​The star of the show is the 900g -1kg Tomahawk steak, accompanied by a selection of  Bao's favourite sides and small plates, including their incredible Katsu Arancini, Bang Bang cauli and our Yuzu Chicken Skewers.

For the board, their Michelin starred Executive Chef Keiron Stevens has created some additional "Bao Style" Christmas classics. You will find pigs in blankets with Asian salt + Pepper Triple Cooked Chips, Yorkshire Puddings, Roasted Sprouts, Bacon Glazed Carrots, BBQ Sauce and Beef Jus.

You will need to pre-order and it costs £73 per person. 

What better way to kick off this season's festivities!

baobbq.co.uk