Hardens – 2014
A restaurant in a Tudor house praised for its “relaxed and civilised atmosphere” and some “surprisingly varied and imaginative cooking for a place hidden away in a quaint Cotswold town”.
Weekend Magazine – Gloucestershire Echo – 2013
The restaurant is housed in a pretty black and white 15th Century Merchant’s House in Winchcombe – by night illuminated with dainty white lights and glows with candle night. By day it basks in sunlight streaming through its old windows. There is a cosy lounge by the front door with an inglenook fireplace where you can order drinks before taking them through to your table. The beautiful atrium at the back is perfect for summer dining with views of the surrounding hills and a draped canopy preventing the midday sun from getting too much. Seated in this light room one hot Sunday afternoon with the air conditioning on and windows thrown open enabled us to dine inside without missing out on the glorious weather.
With the elegant surrounding we expected a tariff to match but were pleasantly surprised by the prices. Starters began at a reasonable £6 (for the flavoursome goats cheese mousse) and main courses from £12.50 (pepper and asparagus risotto). We’ve paid the same in some very mediocre gastro pubs before and this felt like a real treat.
Wesley House has an AA 2 Rosette Award and Head Chef, Cedrik Rullier, specialises in classically-inspired, modern European dishes.
Cotswolds Food & Drink Guide 2012
The reputation of Wesley House spreads far beyond the boundaries of this unspoilt Cotswold town, and, once you visit, it’s clear why. A gorgeous, old timber-beamed building (with the contemporary Wine Bar & Grill nestled next to it), this two-AA-rosette restaurant promises high-quality, locally sourced dishes and proficient service – and it delivers on all fronts with panache.
Our delectable meal began with a light carrot and coriander velouté, followed by smoked salmon with hand-pickled cucumber, and blue cheese mousse tart scattered with toasted walnuts. Next came caramelised Gressingham duck, immersed in a sage sauce, and rich roast guinea fowl breast, complemented by earthy celeriac purée and thyme jus.
These dishes illustrated the skill and imagination of the head chef – it’s no wonder this restaurant is so well-loved by critics and visitors alike.