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Located within the design-led private estate of The Lakes by YOO in the Cotswolds, The Lakes Bar and Kitchen brings a considered, quietly polished approach to dining. Framed by still water and open skies, this is a setting where architecture, landscape, and hospitality move in step, offering something that feels both relaxed and carefully composed.
Part of a wider vision shaped by John Hitchcox and Philippe Starck, the estate itself has become known for its design pedigree and low-key exclusivity. Within that context, The Lakes Bar and Kitchen sits naturally within the experience, not as a standalone draw, but as a place that reflects the rhythm of the estate around it.
A Setting That Shapes the Experience
Positioned beside the Sailing Club Lake, the restaurant opens out towards the water, with wide glazing and an easy transition between indoor dining and the terrace. Interiors follow the wider estate’s aesthetic, grounded in natural textures, warm timber, and soft lighting that evolves throughout the day.
There is a calmness here that feels unforced. Mornings arrive quietly, with the lake as a backdrop, while evenings settle into something more intimate, shaped as much by the surroundings as by the room itself.
A Menu That Moves With the Day
Morning at the Lake
Breakfast is generous and thoughtfully composed. Alongside lighter options such as Greek yoghurt with apricot and granola or chia overnight oats with berries, there is a more substantial house breakfast, bringing together bacon, sausage, black pudding, hash browns, and eggs with sourdough toast.
Classic dishes are handled well, from eggs Benedict with brown butter hollandaise to eggs royale with smoked salmon, while brioche buns filled with bacon or Cotswold sausage offer something more casual. Vegetarian options are equally considered, including smashed avocado with poached eggs and sautéed forest mushrooms on toasted sourdough. Pancakes, served with either streaky bacon and maple syrup or blueberries and yoghurt, bring a softer, more indulgent finish to the morning.
Grazing, Light Plates, and Afternoon Ease
As the day unfolds, the offering shifts towards a more relaxed, grazing-led format. The artisan menu is built for sharing, with selections of salami, chorizo and prosciutto, Cotswold cheeses, and whipped goat’s cheese with figs and honey.
Dishes such as smoked salmon with sourdough, ham hock terrine, hummus, olives, and freshly baked bread allow for an informal, sociable dining style. This also becomes the restaurant’s natural answer to afternoon dining, offering a softer, less structured alternative to a traditional afternoon tea.
Lunch Into Early Evening
Lunch brings a more structured offering while retaining that sense of ease. The house burger with cheddar and pickles, fish and chips with buttered peas, and seasonal salads such as roasted beetroot with whipped feta sit comfortably alongside more composed plates like pork chop with burnt apple and hispi cabbage or roasted pumpkin with lentils and tahini.
Smaller plates, from cod cheek scampi to confit garlic hummus with flatbread, keep the menu flexible, whether for a lighter lunch or something more extended.
Pizza and Casual Dining
Running alongside the main menu, the pizza selection introduces a more relaxed, evening-leaning option. Classics such as tomato and mozzarella sit beside richer combinations, including nduja with hot honey and wild mushroom with truffle and burrata.
It adds a casual layer to the experience, particularly for groups or longer, more informal evenings.
Sunday Lunch as a Centrepiece
Sundays take on a more traditional rhythm, with roasts forming the focus. Sirloin of beef, pork belly, roast chicken, and a harissa aubergine alternative are served with roast potatoes, Yorkshire pudding, cauliflower cheese, and seasonal vegetables.
It is familiar in format, but well judged in execution, and very much in keeping with the wider setting.
A More Composed Evening Menu
Dinner carries a slightly more considered tone, with seasonal dishes that draw on British produce and subtle European influences. Plates such as venison with parmesan crust, confit duck leg with shallot mash, and cured cod with caviar velouté sit alongside vegetarian options like aubergine with spiced buckwheat and coconut.
Desserts remain consistent, with options including garden crumble with custard, treacle tart with clotted cream, and a well-curated Cotswolds cheese selection.
A Social Rhythm That Evolves
At The Lakes Bar and Kitchen, the atmosphere shifts naturally across the day. Mornings remain quiet and unhurried, lunches bring a more sociable energy, and evenings settle into something gently animated without ever feeling overstated.
Seasonal programming adds further depth. Supper clubs and guest chef evenings introduce a more curated dining experience, while longer brunches and informal gatherings maintain a sense of continuity. It is a space that adapts without needing to transform.
An Extension of the Estate, Not Separate From It
What makes The Lakes Bar and Kitchen work is how seamlessly it sits within the wider estate, shaped as much by its surroundings as by its own identity. The sense of cohesion is immediate, from the materials used in the interiors to the way the space opens towards the water.
For those staying within The Lakes by YOO, it becomes part of the daily rhythm, somewhere to return to rather than visit once. For visitors, it offers a considered glimpse into a more design-led, slower-paced version of Cotswolds living.
A Considered Take on Cotswolds Dining
The Lakes Bar and Kitchen does not attempt to overreach. Instead, it refines what is already there: a strong setting, a clear sense of identity, and a menu that understands how people want to eat in a place like this.
It is the kind of destination that settles in gradually, shaped less by singular highlights and more by how everything comes together over time.
