The Kitchen at Feldon Valley

The story

The Kitchen at Feldon Valley: Seasonal Modern British Dining in Lower Brailes

A Local Focus in the Kitchen

Modern British cooking takes centre stage at The Kitchen at Feldon Valley in Lower Brailes. Head Chef Victoria Hamilton guides a seasonal programme built around local growers, artisans, and an on-site vegetable plot that supplies daily harvests. This dedication to regional ingredients and precise technique secured two AA Rosettes for culinary excellence this year.

The Sunday Roast and Seasonal Plates

The modern British dining programme shifts constantly to reflect what arrives from neighbouring farms and the property’s own kitchen garden. Weekend favourites include a traditional Sunday roast served with crisp potatoes, rich homemade gravy, and tender meats from trusted Cotswolds suppliers. Vegetarian and vegan options are crafted with the same care, while occasional pizza nights offer a lighter alternative.

Views Over the Eighteenth

The dining room sits elevated above the fairway, giving guests uninterrupted sightlines across the eighteenth hole and the surrounding woodland. Large windows frame the changing seasons, turning winter frost or summer light into a quiet backdrop for conversation. Service remains calm and attentive, guided by Restaurant Manager Martina and Bar Manager Hellen to match the relaxed countryside rhythm.