Helmed by chef Adam Abbott – previously of the Wild Rabbit – the Swan dishes out modern British fare. Start with nibbles of soy-and-apple-glazed mackerel or mucky toast sprinkled with Maldon salt, then settle in for mains of whole sea bream with roasted red peppers, garlicky rib-eye steaks or veggie-laden hot-smoked-salmon bowls. Decision fatigue? No bother – the Swan’s sharing plates mean you can try a bit of everything that catches your fancy, from shallot tarts to mutton scrumpets, and chorizo popcorn to truffled-egg toast. For breakfast, choose from duck-egg and smoked-salmon scramble, Cotswold-honey-topped porridge or French toast with smoked bacon and apple syrup. There are also eggs-many-ways, a locally sourced full English option, rich coffees, freshly pressed juices and piping hot teas.