Provenance;
All of our steaks are dry aged hung for a minimum of 28 days and come from cattle born, raised and slaughtered in Scotland.
Our lamb comes from flocks raised in Cornwall. Our pork is free range rare breed Blythburgh pigs.
We use free range ‘Cotswold White’ chickens which is a Rhode Island Red crossed with a White Cornish. Our eggs come from small flocks of  free range chickens from Views Farm just down the road from us in Great Milton.
Our venison is from the estates of Wooton, Daylesford and Balmoral.

Much of the other game we use comes from local shoots and estates in Oxfordshire.
Our fish comes to us daily, primarily from day boats fishing off the coasts of Cornwall and Brixham so at times some fish may be unavailable. In addition to the light lunch and a la carte menus which can be viewed on this website we have daily changing specials.

We are very proud to currently hold a Michelin Bib Gourmand and 2 AA Rosettes among our accolades.

We do hope you enjoy your visit to The Mole Inn.

Bon appetite

Gary Witchalls
Chef Proprietor