Chef Nathan Eades is leaving The Wild Rabbit

Tanwen Dawn-Hiscox

Tanwen Dawn-Hiscox

Deputy Editor

Executive chef Nathan Eades is set to leave The Wild Rabbit, after four years at the helm of the Daylesford estate Inn pub.

During his time there, the chef helped earn 3 AA Rosettes, a Michelin plate and multiple rankings in the Top 50 Gastropub list for the Kingham restaurant - placing 34th in 2021. 

Announcing the news on social media, the chef said: "It has been an absolute pleasure being able to share the stoves with some great chefs over the past 4 years as well as some talented colleagues front of house that I have the pleasure of calling friends."

Not only helping to earn numerous awards and accolades for the restaurant, the team, he said, helped grow the business "beyond anyone’s expectations.

"Each person past and present in all departments have attributed to this success. I’m so indebted to you all for everyone’s hard work throughout my tenure."

Thanking the many producers, guests and both Lady and Lord Bamford for their support and inspiration, he added: "Thank you for giving me the opportunity to showcase what we can do and I just hope you will treasure the past 4 years as much as I will."

"Good luck to the new culinary team going in to TWR, I wish you the best of luck; it such a great place to work and be involved in."

Though he has yet to reveal his next move, we know to expect great things, as Nathan has led an illustrious career working at 3 AA Rosette Lainston House in Winchester, for Lee Parsons in Canada, and overseeing his own venture, Epi at the Courtyard. He worked as a head chef alongside Luke Tipping at Michelin-starred Simpsons before taking on the head, then executive chef role at The Wild Rabbit. 

Owned by lady Bamford OBE, the founder of Daylesford Organic Farm where the inn with rooms is located, the food offering at The Wild Rabbit has always been aligned with the same values, serving the best quality organic produce sourced directly from the estate. 

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

Tanwen Dawn-Hiscox

Tanwen Dawn-Hiscox

Deputy Editor 23rd November 2021

Chef Nathan Eades is leaving The Wild Rabbit