Bowser joins from Llangoed Hall Hotel, Powys, where he held the position of head chef since 2019.
Prior to that, he spent four years in the Cotswolds as head chef at both Dormy House Hotel and the two Michelin-starred The Dining Room at Whatley Manor.
His time in the Cotswolds followed roles working with Phil Howard at The Square in London and with Raymond Blanc at Le Manoir aux Quat’Saisons in Oxfordshire.
Bowser served a brief stint working for the Bamford family as a private chef seven years ago.
Bamford opened The Wild Rabbit in 2013. A modern interpretation of a traditional country inn, the pub won a Michelin star in 2017 when its kitchen was headed by Tim Allen but lost it on his departure.
The menus at The Wild Rabbit will continue to be led by the seasons, offering locally sourced and ingredient-focused modern British food.
“I am thrilled to be back in the Cotswolds and working with Carole Bamford again. I have been lucky enough to work in many high-end and acclaimed kitchens, but it was working with the Bamford family where I really developed an in-depth understanding of seasonality,” he says.
“The Wild Rabbit offers the perfect setting for me as a chef, with a quality-driven kitchen and access to exceptional produce from Daylesford Organic - I cannot wait to get stuck in.”
Bamford - who is best known as the founder of farm shop and restaurant business Daylesford Organic - is rapidly expanding her Cotswolds pub estate having recently acquired both The Maytime Inn, Asthall near Burford, and The Fox at Oddington.