The Woodsman

The Woodsman is defined by a deep respect for British ingredients, sustainability and a truly transparent approach to sourcing. Wild food plays a central role, with much of it foraged by the team themselves, while all meat is used nose to tail, ensuring minimal waste and ever-evolving menus. The restaurant employs its own head ranger to manage deer herds on land they oversee, with venison processed in their own Cotswolds larder. Fish is sourced from Cornish day boats, vegetables arrive the day after harvest, and cooking is done over wood from local plantations. Even the charcoal is coppiced within 20 miles. Every ingredient has a story, and the knowledgeable team is always happy to share it.