Callum Graham appointed executive chef at The Wild Rabbit

Callum Graham, a Michelin-starred chef, has joined The Bamford Collection at a restaurant in the Cotswolds.

The Bamford Collection has announced the appointment of Callum Graham as executive chef at The Wild Rabbit, starting June 2025.

Callum joins from the Michelin-starred Bohemia at The Club Hotel and Spa in Jersey and brings extensive international experience, having worked at top restaurants including Le Celadon in Paris, Auberge du Lion d’Or in Geneva, and The Lanesborough in London.

The current executive chef Sam Bowser will take on a new leadership role, overseeing the wider culinary operations of Daylesford Organic, including its Green Michelin- starred Trough Restaurant, its London restaurants, and the Daylesford Cookery School.

Paul Boyce, operations director at Daylesford Stays said: “We look forward to welcoming Callum, who brings with him a wealth of experience at the highest level, delivering an authentic yet elevated farm to fork approach to the menu. We are excited for what promises to

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be a bright future at The Wild Rabbit and across the wider Daylesford Stays collection”

Callum added: “I am extremely excited to be the new Executive Chef at the Wild Rabbit and can't wait to get started. The Wild Rabbit is a beautiful dining destination with a wonderful story to tell, from the Daylesford farmshop, to its organic farm with heritage breed livestock and market garden produce just up the road. I look forward to bringing a refined and elevated seasonal dining experience to the Cotswolds, with a real emphasis on celebrating the best of British ingredients.”

Olly Smith, managing director Daylesford Organic said: ““The Bamford Collection is delighted with the exciting move Sam is making to Daylesford, helping elevate our culinary experiences across the business.

“Sam leaves The Wild Rabbit in a very strong position with his calm and precise leadership of the kitchen team over the past three years, and we know he will excel in his new role.”

Written by Abi Kinsella

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