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Tucked away in the picturesque surroundings of Daylesford Organic Farm, The Trough restaurant offers a truly memorable farm-to-table dining experience. It’s where rustic charm meets quiet sophistication — think high-beamed ceilings, soft ambient lighting, the comforting scent of wood-fired dishes, and the warm aroma of freshly baked sourdough. It’s the kind of place that makes you want to linger just a little longer.
Rustic Charm Meets Elegant Simplicity
Set within a beautifully restored barn, The Trough captures the Daylesford aesthetic perfectly —natural materials, a palette of gentle neutrals, and an effortless sense of style. Communal tables and cushioned banquettes invite relaxed, sociable dining, while cosy corners by the fire offer a more intimate alternative. The open kitchen adds a lively energy to the space and lets you peek behind the scenes at the care and craft that goes into every plate.
A Menu That Celebrates the Season
True to Daylesford’s organic roots, the menu changes with the seasons and showcases the best from the farm’s 28-acre market garden. Everything is chosen for its freshness and flavour — think heritage carrots with a drizzle of honey, tender lamb reared nearby, and vibrant greens picked just hours before reaching your plate.
This spring’s lunch menu is full of thoughtful touches and bold, honest flavours:
- Little Black Olives from Liguria and Smoked Almonds — ideal for nibbling with a glass of something chilled.
- The Antipasti Board — a generous spread of cured meats, Manchego, truffle honey, and sourdough that’s perfect for sharing.
- Small Plates — highlights include Turkey Bone Broth with celeriac and spring greens, and a standout Potato Rosti with Daylesford Cheddar and a harissa-fried egg (you can add Smokin’ Brothers smoked salmon for an indulgent twist).
- Vegetarian Favourite — the Spiced Yoghurt Roast Cauliflower, served with houmous, lentils, and flatbread, is full of depth and texture.
- Large Plates — options like the Daylesford Burger (made with grass-fed beef and cheddar) and the Wootton Estate Venison Stew with creamy mash and porcini mushrooms are hearty and satisfying.
- Market Garden Salads — seasonal showstoppers like Kerala Sun (with roasted squash, white beans, and spinach) and the Spring Waldorf (celery, apple, dates, almonds) celebrate produce at its peak.
Each dish is prepared with a deep respect for the ingredients, most of which are grown or raised right on the farm.
Thoughtful, Personal Service
The team at The Trough strike just the right note — welcoming, well-informed, and clearly passionate about what they serve. They’re happy to talk you through the menu, explain where the food comes from, and offer well-judged recommendations without ever being overbearing. It’s a service that feels both polished and personal.
Dining That Makes a Difference
Holding a Green Michelin Star, The Trough takes sustainability seriously. Everything from composting kitchen waste to sourcing renewable energy is part of the restaurant’s ethos. And while these practices may happen behind the scenes, they add a deeper layer of meaning to the dining experience — it feels good to know your meal is kind to the planet, too.
Final Thoughts: A Truly Special Spot
More than just a restaurant, The Trough offers a glimpse into the Daylesford way of life — seasonal, organic, and beautifully considered. Whether you’re a regular or planning your first visit, it’s the kind of place that leaves a lasting impression. For anyone who appreciates fresh, flavourful food served in a setting that’s both relaxed and refined, The Trough is an essential stop in the heart of the Cotswolds.
Location: Daylesford, Stow-on-the-Wold, Gloucestershire GL56 0YG
