Chef and Owner Emily creates a menu each month to celebrate the ingredients available in the area. The dishes themselves may have a familiar title, but be prepared to be surprised and delighted by how the kitchen transforms these old favourites into more light, tasty and creative dishes. Every dish is thoughtfully put together so that it is beautifully complemented by its garnish.

As well as loyal local following, the food produced in this modest Cotswold kitchen attracts people from all over the world who want to sample modern British cooking in its element. We were also delighted that Emily was asked to represent the South West in the prestigious ‘Great British Menu’ competition (televised on BBC2 in February 2013).

Head chef Ben Dulley has been working with Emily since 2010, after years of Michelin experience. He leads the team making sure that every day the food is perfect. He has a great deal of responsibility as all of our meat, fish and vegetables come in directly from the suppliers needing to be prepared from scratch.

We are extremely proud to be making everything by hand on site using the best ingredients, for example venison salamis using locally shot Muntjac or Roe deer, ice creams using Nell’s Dairy Organic Guernsey milk, chutneys and jams using Alan Cox or Daylesford’s freshly picked fruit and vegetables from less than 2 miles away.

The UK Slow Food group recognises this and has made Emily a member of their Chef Alliance to promote the use of local produce in cooking.

Sundays

On Sundays we really follow the traditional line. We always offer a choice of 3 different traditional Sunday roasts and include a special ‘Totally Traditional’ pudding on the menu.

Please note, information here is correct at time of publishing, Roast Winner can not be held responsible for incorrect pricing or information if changed by resturant or owner.