Following the success of our pop up restaurant, Otis at The Great Bustard, in July & August 2026, we are launching Otis in March 2027. Led by Head Chef Jordan Taylor, Otis extends the Great Durnford Estate's country pub, hotel and restaurant hybrid with a second, distinct dining identity; an intimate, provenance-led tasting menu experience alongside our sister restaurant, The Great Bustard.
Our tasting menu is guided by the natural rhythm of the seasons, rotating regularly to showcase the finest produce at its peak. Driven by an ingredient-led philosophy, our kitchen elevates local produce through modern British techniques, allowing clean flavours and natural textures to take centre stage.
Every dish reflects a dedication to craftsmanship, blending culinary ambition with classical foundations and thoughtful, table-side execution. Rooted in its surroundings, our menu is a reflection of the estate, with the majority of our ingredients from reared livestock and wild game to hand-picked vegetables and honey, sourced directly from the surrounding land.
We are committed to a sustainable, closed-loop approach, honouring the environment through zero-waste practices and the creative repurposing of ingredients. Otis at The Great Bustard will offer a curated selection of low-intervention and biodynamic wines. We will feature wine from Great Durnford’s sister estate in Tuscany alongside rare discoveries drawn from the Great Durnford Estate’s own extensive cellar.
"The menu for Otis at The Great Bustard has been curated to shine a light on the estate and everything that makes Great Durnford unique. Our aim is to share not only the seasonal produce and ingredients, but also the stories, people, and experiences behind them - offering guests something personal, immersive, and rooted in the landscape around us.”
Jordan Taylor, Head Chef, Otis at The Great Bustard
