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Meilleurs restaurants britanniques contemporains à Little Compton

Prix

3 restaurants disponibles à proximité

Photo du restaurant The Stag at Stow
4.5
Génial(272)
Prix : cher
• Contemporary british • Stow-on-the-Wold
Réservé 8 fois aujourd'hui
Coming Soon!
Photo du restaurant The Slaughters Country Inn Restaurant & Bar
4.3
Génial(10)
Prix : cher
• Contemporary british • Upper Slaughter
Réservé 8 fois aujourd'hui
The Slaughters Country Inn offers delicious food, simply prepared, using the finest Cotswold produce. The menu is complemented by a wide selection of local ales, showcasing the best the region has to offer.Not to be missed is the sharing platter, made up of local cheeses and meats, the day’s selection of breads and The Slaughters Country Inn pickles. Guests can also expect to see dishes on the menu such as Gloucestershire black pudding salad, rustic country terrine and local fish and chips.Afternoon tea, including home-made scones and sandwiches, can also be enjoyed on the terrace with a glass of Champagne in the summer months or by the fire with a pot of tea when winter draws in.
Photo du restaurant The Royal Oak
4.9
Exceptionnel(70)
Prix : très cher
• Contemporary british • Shipston On Stour
Réservé 5 fois aujourd'hui
Solanche, Richard and the rest of The Royal Oak team are extremely proud to offer Michelin starred dining in rural Warwickshire, on the edge of the Cotswolds.Our food offering is what we like to call ‘proper country food’- wild meats and foraged ingredients from our home area. Our aim is simple: we want to tell the story of our community, the producers themselves and how we’ve utilised their ingredients.Sometimes a dish will be on the menu for a six week period, fully celebrating the early or late season. Conversely a dish may be fleeting - a week, a service or even just for a single table of regulars - a micro-seasonal snapshot, which gets us thinking and talking with our local community of producers about next years planting or hunting, allowing us to dream about revisiting an idea and developing it further the following year.
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