A taste of the Cotswolds
‘We sell the best of the best, whether that’s Italian, Spanish or regional’
IN the Cotswolds, they know a thing or two about the power of good food and drink. Those flowing hills and native woodlands might look sedate, but there are devotees at work here: cheese-makers and gin producers, vegetable growers and coffee roasters, bakers and brewers. Rare is the honey-stone village without a pub worth lingering at and rarer still is the deli counter not weighed down by hamper-ready produce. Daylesford Farm, the organic purveyor of everything from black-truffle ravioli to borage honey, is only the start. The regional map is liberally dolloped with serious food stores and, if you steer a course for one of those listed here,
