ABOUT US
Greys Restaurant
Contemporary Cotswolds dining in the heart of Oxfordshire.
RESTARAUNT & DINING
Led by Executive Head Chef Kevin Barrett, who spent seven-and-a-half years as part of Raymond Blanc’s senior team at Le Manoir aux Quat’Saisons and has held senior roles at a number of renowned restaurants across Oxfordshire, the restaurant brings together accomplished cooking and a welcoming atmosphere.
Opening times
Open daily: 18:00–22:30
Food served: 18:00–21:00
Open to hotel residents and local diners
RESTAURANT
Greys Restaurant
At Greys, dining is unhurried and welcoming. Whether you’re joining us after a round of golf, visiting after a spa treatment, or simply here for great food and good company, every detail is designed to help you unwind and enjoy the moment.
Our team brings quiet confidence to everything they do – friendly service, thoughtful presentation, and a genuine love of great food.
From the first pour to the last bite, it’s all about relaxed excellence without the fuss.
RESTAURANT
The Food
At Greys we celebrate fresh, local ingredients with a modern twist. Each dish is crafted with care – seasonal produce, bold flavours, and just the right amount of comfort. From vibrant vegetarian plates to perfectly cooked fish and steaks, our food is simple, honest, and designed to be enjoyed.
RESTAURANT
About Kevin and the team
With a career shaped by some of the country’s most respected kitchens, Kevin Barrett brings a refined yet approachable style of cooking to Cotswolds Hotel & Spa. Working closely with his senior kitchen team, Kevin leads a collaborative approach built around consistency, creativity and a shared passion for seasonal food.
His experience includes senior roles at a number of renowned Oxfordshire and Cotswolds restaurants, including The Feathers in Woodstock, which was named Gastronomic Restaurant of the Year at the Oxfordshire Restaurant Awards in 2012, as well as The Old Swan at Minster Mill and The Feathered Nest Inn, where he achieved two AA Rosettes on its first inspection.
Together, Kevin and his team create menus rooted in classic British flavours, elevated by French culinary techniques and a genuine respect for fresh, locally sourced produce. Each dish is designed to feel welcoming and familiar while still offering something memorable — thoughtful cooking, carefully balanced flavours and a modern approach to seasonal dining.
RESTAURANT
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