The Bradley Hare in Wiltshire launches a new autumn menu under the creative leadership of newly appointed Head Chef Daniel Duncan.

At the renovated 19th century coaching inn, the refreshed culinary offering offers a rich selection of dishes inspired by the local countryside and changing season.

Duncan showcases his commitment to celebrating the finest locally sourced ingredients. His new menu includes a variety of dishes that capture the essence of autumn, featuring game meat from nearby estates and foraged ingredients from the surrounding Wiltshire farmland.

Starters include Jerusalem artichoke soup paired with crispy artichoke shavings and croutons, alongside smoked pigeon accompanied by braised chicory with a sherry and orange vinaigrette.

Equally indulgent mains include Creedy Carver duck breast served with black garlic, butternut squash purée and crispy beetroot, or venison loin with roasted celeriac and garlic-buttered game chips.

For dessert, guests can enjoy a vegan banoffee créme brûlée or a decadent chocolate fondant with caramel ice cream and candied walnuts.

In addition to the food, Head Barman at The Bradley Hare, Elliot Mauger has curated a new cocktail selection including a refreshing gin-based sour with lemon, blackberry and honey alongside a rich ruby ale with a fruity aroma.