Number Four at Stow

The story

Modern British Dining at Number Four at Stow | Stow on the Wold

The kitchen and its foundations

Number Four at Stow delivers refined Modern British cooking in Stow on the Wold under head chef Jack Evans. His kitchen treats regional produce as the starting point rather than an afterthought. Seasonal vegetables, local meats, and wild game arrive directly from Cotswold farms each morning. Fresh Cornish fish follows the same daily schedule, allowing the ingredients to dictate the menu.

A relaxed setting for serious food

Guests typically settle into the comfortable lounge for an aperitif or glass of fizz before moving to the main dining room. The space sits beside the historic Roman Fosse Way, providing a quiet backdrop for evening meals. This steady commitment to quality has earned the restaurant two AA Rosettes for culinary excellence. The recognition reflects a straightforward approach that values consistency over theatrical presentation.

Seasonal plates and attentive service

The à la carte offerings shift regularly as the Cotswold growing season turns. Kitchen staff prepare dishes that highlight the natural flavours of locally sourced meat, game, and vegetables. Every plate arrives with warm, unobtrusive service designed to keep the focus on the food. Diners seeking dependable Modern British cuisine will find the execution reliable and grounded.