At the heart of HYLL is its restaurant, led by chef Mark Coleman. Serving a changing menu shaped by the fields, farms, and makers of the Cotswolds, HYLL’s dining experience reflects the understated charm of its setting. This January, guests can discover a new seasonal menu that leans into the depth and comfort of winter: dishes that are hearty, thoughtful, and rooted in the land just beyond the hotel.
Classic, British cooking
In beautiful surroundings…
Mark’s cooking is shaped by two worlds: his formative years at the Savoy Grill under David Sharland and Simon Scott, and later, the slower rhythms of the Cotswolds, which grounded his style in simplicity and flavour. Here, his food is guided by classic British technique but liberated from fuss.
Local, quality produce
Sourced with care
Provenance sits at the centre of HYLL’s kitchen. Bread arrives each morning from Mark’s Bakery in Chipping Norton, warm and earthy, the kind designed to be torn apart rather than admired. Much of the vegetable-led cooking at HYLL begins with deliveries from Vegetable Matters, a family-run farm shop and grower just minutes away. Meat comes from small local farms, chosen as much for their husbandry as their flavour.
Exceptional cooking
We can certainly vouch for it…
It’s why dishes at HYLL feel familiar but surprising in their detail. Worcester smoked eel with green apple, cider and brown butter dressing; spatchcock poussin with dates, caramelized lemon and truffle-parmesan crushed potatoes. Plates that honour their ingredients without dressing them up more than necessary.
Breakfast and afternoon tea
You really must experience them!
HYLL also offers its own takes on classic hotel staples. Alongside a traditional English breakfast, guests can choose from dishes like Turkish Eggs or Scotch Woodcock or order a breakfast hamper to enjoy in their room. Afternoon Tea is reimagined with HYLL’s sense of informality: instead of dainty finger sandwiches, guests are served Mark’s Bakery sourdough, apricot & rosemary sausage rolls, and asparagus & parmesan tarts. Lunch brings a more relaxed expression of the dinner menu, with light dishes and wholesome sandwiches such as the Cotswolds croque monsieur layered with Salt Pig chorizo, smoked ham, Single Gloucester cheddar, béchamel and house pickle.
Fancy Sunday Lunch?
On Sundays, a feasting lunch welcomes guests and locals alike, with the menu shifting each week depending on what’s in season and what the kitchen is inspired to create.
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Hyll
Campden Road
Charingworth GL55 6NS
01386 593555
welcome@hyllhotel.com
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