Summer has landed at Pit Kitchen with the unveiling of their vibrant new menu, packed with fresh seasonal plates, long-awaited returning favourites and the restaurant’s signature flame-grilled flavours.
Set in the idyllic rolling hills and wooded surroundings of Todenham Farm, Pit Kitchen has become one of the Cotswolds’ most talked about dining destinations, attracting visitors with its laid-back atmosphere, communal dining, hearty plates and distinctive open-fire cooking.
The new summer menu blends fresh seasonal flavours with Pit’s signature smoky, flame-led cooking style. Highlights include the return of Pit Kitchen’s much-loved flatbreads, with options including Persian chicken thighs, the all-new smoked paprika pork collar, and grilled oyster mushrooms, as well as newcomers such as fava bean hummus with house crisps, and crispy Baharat lamb rolls.
Vegetarian and vegan offerings include crowd favourite sweetcorn and green chilli fritters, grilled halloumi, and grilled courgette salad.
Two brand-new desserts also feature on the menu: charred strawberries with a pistachio crunch and whipped cream, and a silky chocolate crémeux finished with salted malt caramel, crispy rice, cacao nibs and yoghurt ice cream.
At the heart of Pit Kitchen is a commitment to consciously sourced, seasonal produce. Meat is sourced from Todenham village, while fresh produce comes from local supplier Drinkwater Farm, allowing the menu to evolve throughout the season and showcase the very best summer ingredients.
That commitment to local sourcing doesn’t stop at the kitchen. From the bar, guests can enjoy pints from Cheltenham’s DEYA Brewery, cider from Kicking Goat and cocktails mixed using spirits from the award-winning Cotswolds Distillery.
Founded by long-time friends Adam Thomas and George Uren, Pit Kitchen was born from a shared love of bold food, outdoor cooking and bringing people together. Since launching in 2021, the pair have transformed the restaurant into one of the region’s most exciting food destinations, renowned for its relaxed atmosphere.
George Uren leads the kitchen, bringing more than a decade of hospitality experience to the table. After training at River Cottage Farm in Dorset, he held roles spanning Michelin fine dining, casual restaurants and food development, building a broad and versatile culinary background.
Meanwhile, Adam Thomas drives Pit’s warm and welcoming culture, creating the relaxed atmosphere the restaurant has become known for.
Chef Director, George Uren, said:
“Summer is what Pit Kitchen is all about – enjoying the longer evenings with great food and good mates outdoors.
“We’ve spent months creating and refining these dishes to balance bringing back old favourites with introducing fresh dishes that feel lighter for summer, while still delivering the smoky flavours people come to Pit for.”
Adam Thomas, Managing Director of Pit Kitchen, added:
“We’ve been blown away by how much Pit Kitchen has grown in recent years. More and more people are travelling from across the Cotswolds and further afield, and it’s incredible to see Pit becoming a destination in its own right.
We can’t wait for another busy summer and welcoming more guests than ever before.”
Pit Kitchen are serving up their new summer menu from Thursday 4th June, with extended summer opening hours from Wednesday – Sunday each week.
Bookings are now available via Pit Kitchen’s online system at https://book.easytable.com/book/?id=44c5b&lang=auto.
Walk-ins are welcome on a first-come, first-served basis, though advance booking is highly recommended to guarantee food service.
 | Visit https://www.pitkitchen.co.uk to find out more. |
