Fresh, delicious home cooked food is prepared daily with love and care by our experienced in-house kitchen team here at Hawkwood. Enjoy your meal together with your course mates, served by our friendly staff in the dining room.
Since ethical, sustainable living is central to everything we do at Hawkwood, our food is made from seasonal, locally sourced, organic produce wherever possible. We try our very best to minimise waste and our impact on the environment.
“Hawkwood has all the ingredients we look for when running events and meetings – their ethical approach, from the fantastic, delicious food they serve to the way they
manage their land, works perfectly for us. It’s a relaxed environment which is conducive to creative thinking and open dialogue, and the staff are so helpful”.
Helen Browning, CEO, Soil Association
Food is at the heart of Hawkwood – we believe it is what brings people and communities together and so our commitments as an organisation to maintaining exceptional standards in our catering is second to none.
Our ethos is to be truly ethical and sustainable in everything we do and proactively celebrate and promote our ethical suppliers with all our customers. We ensure that kitchen waste is minimal and we actively compost to support the soil health of our garden.
We also employ and train young people from the Stroud district in cooking and serving, educating them about organic and sustainable food sources.
Many of our ingredients come from the kitchen garden just behind the main house and the biodynamic Stroud Community Agriculture farm on site, and we also use ethical food suppliers like Essential Trading Bristol and Global Organics in Stroud.
Our menu is healthy, varied and balanced with options for vegetarians. We can cater for almost all dietary requirements if advance notice is given. A typical day at Hawkwood includes a vegetarian breakfast, homemade biscuits for morning break, a two-course meal or vegetarian lunch, homemade cake in the afternoon, and all rounded off with a delicious vegetarian supper for the residential guests.
5 star kitchen hygiene rating for past 10 years
Served at the table
Fresh, locally sourced, largely organic ingredients
Vegetarian, vegan and other dietary requirements catered for
Healthy and nutritious
The Head Chef at Hawkwood
Chef John Butt trained at Burleigh Court Hotel near Stroud and in the Bavarian Alps. He has worked in a wide variety of establishments from humble restaurants to more acclaimed eateries such as The Manoir Aux Quatre Saisons working alongside Raymond Blanc and similar venues in Auxerre, France. He enjoys plain or sophisticated cuisine and is inspired by anyone with a passion for good food. John has been with us for 10 years.