This essay is an expanded reflection drawn from a carefully transcribed and edited conversation with Jesse D’Ambrosi, the founder and owner of D’Ambrosi Fine Foods, a refined culinary establishment located in the idyllic market town of Stow-on-the-Wold in the heart of the Cotswolds. The dialogue has been conscientiously condensed and restructured for clarity while preserving its substance and authenticity.
When New Yorkers speak of the Hamptons, they refer to that quintessential coastal refuge where urbanites escape for the summer months. Londoners, however, find their own rural retreat in the Cotswolds — a region often regarded as the English counterpart to the Hamptons, though nestled amid rolling fields rather than lapped by the sea. Accessible by rail in roughly an hour and twenty minutes, the Cotswolds provide an effortless balance between the serenity of the countryside and the boundless cultural allure of London. One can relish rural calm and still commute easily back to the metropolis for a dose of museums, theater, and fine dining. Yet even without venturing into the city, the area brims with sophisticated amenities: boutique Pilates studios, skilled estheticians, and elegant shops that mirror the cosmopolitan tastes of its residents.
For Jesse D’Ambrosi, this landscape feels remarkably familiar. Raised in the leafy suburbs outside Boston, she remembers an environment characterized by open conservation land, small family farms, and an omnipresence of horses — a world that resonates deeply with the pastoral rhythm of the Cotswolds. That shared sense of balance between nature and refinement makes her feel distinctly at home.
D’Ambrosi Fine Foods, situated along the charming streets of Stow-on-the-Wold, stands as both a local business and a statement of culinary craftsmanship. Six years ago, Jesse relocated from France, where she and her former husband operated a restaurant in the storied Loire Valley. Their move to Britain marked the beginning of a new chapter: the establishment of D’Ambrosi Fine Foods. While her ex-husband worked as a professional chef, Jesse’s background lay in interior design, though she had trained at a culinary school many years earlier. She never originally intended to cook professionally, yet life — and circumstance — brought her back into the kitchen. After their separation, the business became her sole responsibility, the means through which she sustains her livelihood and supports her young child.
Since the early days, Jesse has poured immense energy into the venture, cooking tirelessly and refining her offerings. When the store opened in January 2020, just before the onset of the global COVID-19 pandemic, its early months were quiet, with few tourists venturing into town. In contrast, the post-pandemic era has brought an overwhelming influx of visitors, transforming the pace and character of local commerce. Interestingly, however, the rise in tourism has presented challenges rather than pure opportunities; many visitors arrive on brief coach tours, often browsing the streets without making substantial purchases. Apart from St. Edward’s Church — whose ancient door is rumored to have inspired J.R.R. Tolkien’s mythical “Doors of Durin” — Stow’s attractions are limited, leaving shopkeepers heavily reliant on their local clientele. For Jesse, these locals form the backbone of her business, ensuring its stability and continuity.
Her shop has acquired a loyal and wonderfully diverse following. Among her patrons are celebrities from film, music, and other creative fields, who are drawn to the delicatessen’s elegance and discretion. Still, as Jesse emphasizes, it is the steady support of residents that keeps her doors open; they are, as she fondly puts it, her “bread and butter.” Her reputation also extends to weekenders — Londoners with second homes in the Cotswolds who come seeking relaxation and good food without the effort of cooking. They often request fully prepared meals for intimate gatherings, and D’Ambrosi Fine Foods delivers exactly that: refined, ready-to-enjoy dishes that allow clients to effortlessly host friends while savoring restaurant-quality fare in the comfort of home.
The store offers an eclectic mix of culinary influences, blending continental European sophistication with beloved British and American classics. Over time, Jesse noticed a steady stream of American tourists wandering into the shop — individuals nostalgic for flavors of home. Originally as a lighthearted experiment, she began stocking a few American snacks: Teddy Grahams, Tootsie Rolls, Hershey’s bars, and similar sweets. To her surprise, the novelty display, arranged on a large communal table surrounded by imported products, became a runaway success. The items appealed not only to Americans but also to British customers who had once lived abroad and missed those familiar tastes.
From that playful start evolved one of her most distinctive seasonal offerings: a gourmet Thanksgiving meal kit designed for six people. Priced in the range of two hundred pounds, it provides everything from the centerpiece turkey to traditional sides — all expertly elevated in flavor and presentation. Even a dish as famously polarizing as the classic green bean casserole receives a sophisticated reimagining. Where the American version relies on canned soup and fried onions, Jesse’s interpretation features lightly blanched beans paired with wild mushrooms sautéed in cream and garlic, crowned with crisp shallots prepared in-house. The result is a dish that captures the nostalgia of the original while transforming it into a delicacy. Each year, demand for these meal kits grows, fueled both by American expatriates and by locals eager to embrace an entertaining excuse for a festive dinner party that celebrates cultural exchange as much as good food.
Yet adjusting to British food culture was not without its difficulties. Having lived in France, the Netherlands, and the United States, Jesse initially found herself disheartened by the relative lack of culinary diversity in rural England. She describes this sensation as a kind of “food depression” — a craving for vibrancy, color, and variety rather than the repetition of stodgy pub fare. Over time, however, she has witnessed a transformation in Stow-on-the-Wold’s gastronomic identity. The village has become increasingly upmarket, with the arrival of chic wine bars and higher-end boutiques replacing the predictable souvenir shops that once dominated. She takes quiet pride in believing that D’Ambrosi Fine Foods has contributed to this refinement, bringing fresh energy and higher culinary standards to the area. Nearby, destinations such as Estelle Manor, Daylesford’s Bamford Club, and the Restoration Hardware estate exemplify the luxury appeal that now defines the modern Cotswolds — a region where country living and metropolitan sophistication coexist with surprising harmony.
What distinguishes the Cotswolds, Jesse reflects, is precisely this duality: its residents can enjoy the comforts of urban life — fine food, upscale leisure, and curated amenities — while basking in the tranquility and spaciousness of the countryside. For her, the region offers not only professional fulfillment but also personal rejuvenation. With Paris just two train connections away, she remains closely linked to family and friends on the continent, yet her heart is firmly rooted in the rolling hills of Gloucestershire.
Today, Jesse D’Ambrosi lives in what she describes as a beautiful and somewhat secluded place, where both her entrepreneurial spirit and her personal life flourish. Her eight-year-old daughter attends a nurturing and secure local school, an environment that fills Jesse with gratitude and confidence in her child’s education. Each morning, surrounded by rustic views and the steady rhythm of community life, she feels profoundly content with her decision to settle here. The Cotswolds, for her, are more than a picturesque backdrop — they are a sanctuary, a source of inspiration, and a home she continues to cherish, day after day.
Sourse: https://www.businessinsider.com/american-moved-hamptons-of-england-cotswolds-luxury-deli-2025-11
