The November Meeting descends upon Cheltenham from Friday 14 - Sunday 16 November. Three days of passion, tradition, and unforgettable racing.

This is not merely a race meeting, but a rite of autumn. It's where the season truly finds its voice. The air is sharp with anticipation, the horses are fit, the trainers keen, and the talk on every tongue is of the battles to come. This is the first great skirmish of the campaign, the moment when the curtain rises on a new chapter of dreams, deeds, and destinies.

For those who know, there is no better weekend in racing. Three glorious days when Prestbury Park becomes the beating heart of the sport. It is a meeting steeped in spirit and substance, where champions are unearthed, stories are written, and the Cotswold hills themselves seem to lean in to listen.

Billed as Racing’s ultimate weekender, the curtain rises with Countryside Day, honouring rural life and the traditions that bind sport and countryside together. Then comes Super Saturday, the roaring crescendo of competition and celebration. The biggest day of the season so far, when talent meets theatre and the air fizzes with that unmistakable Cheltenham magic. Finally, Carnival Sunday brings warmth, laughter, and community with a softer rhythm to close a grand symphony.


Friday: Countryside Day

The weekend opens in true Cheltenham style, where rural tradition meets top-class sport. It is a celebration of the fields and fences that shaped this nation, of the people and pursuits that keep those roots alive.

Arrive early to the music of hounds and horn as local packs parade before racing, a stirring prelude to the action ahead. Then join the Preview Show live from the Winner’s Enclosure, where racing legends and sharp-eyed pundits share their thoughts, their tips, and a little inside knowledge on the afternoon’s runners.

Live Music on Friday

In the Guinness Village, Cheltenham favourites LAMPA return to lift the rafters; Irish tunes, anthems, and good cheer ringing out from first race to last. As the shadows lengthen, the celebrations continue with an hour of post-racing music, the perfect encore to a day at Jump racing’s spiritual home.

In The Centaur, Tommy and The Fuse provide a softer close; an hour of acoustic tunes, mellow and reflective, perfect for easing into the evening with good company and a glass in hand.


Super Saturday

If Friday is a nod to tradition, Saturday is a roar to the heavens. Super Saturday is the beating heart of the meeting, when the sport reaches its peak and the grand amphitheatre of Cheltenham thrums with life. The Paddy Power Gold Cup takes centre stage, the biggest race of the season so far, steeped in history and local pride. Claimed many a time by the shrewd hands of Cotswold trainers, this year could well see another local champion emerge.

Before the racing begins, the Retraining of Racehorses (RoR) Parade graces the Parade Ring, a moment of quiet dignity amid the anticipation. Here, former champions return not in competition, but in celebration of life after racing. Last year’s parade featured the likes of Bristol De Mai, Coneygree, and Pineau de Re, each one a name etched into racing folklore, each now thriving in a new arena.

Live Music on Super Saturday

As the light fades and the final cheers drift over the course, the celebration continues. The Guinness Village comes alive once more with LAMPA.

You can catch Richard James in the Tattersalls Sales Arena Bar between races and post racing. The latter set will sure to raise the roof.

Over in The Centaur, the afterparty continues with an hour of feel-good acoustic tunes that’ll have you swaying along and soaking up the last bits of what is sure to be a fantastic day.
​

Carnival Sunday

After the fire and frenzy of Saturday, Carnival Sunday arrives with a softer step but no less joy. 

Offering top-class racing in a relaxed and welcoming atmosphere, the day features six thrilling races, Shetland pony racing, and a lively mascot race, a programme designed to delight racegoers of every age. It is a true celebration of Cheltenham, the perfect finale to a weekend alive with sport and spirit.

The Shetland Pony Race

Tiny, spirited, and full of energy, the Shetland Pony Race returns at 12:10 on Sunday. A beloved highlight of The November Meeting, it thrills both children and adults alike. Ridden by promising young talent, each pint-sized competitor dashes for glory, and onlookers may just witness a future champion make their very first mark on Cheltenham’s turf.

Sue Ryder Mascot Race

Returning for 2025, the Sue Ryder Mascot Race brings Gloucestershire’s most spirited two-legged athletes together in a lively, good-hearted contest. Each mascot aims to raise £1,000 for the Sue Ryder Charity, supporting their vital hospice care and grief services. Who will claim the 2025 Mascot Cup and take the spoils in this fun, fiercely contested highlight of Carnival Sunday?

‘The Cadbury Family Fun Zone’

Cheltenham have teamed up with Cadburys for ‘The Cadbury Family Fun Zone’ and the fun includes:

• Stage shows from Fool's Delight Circus
  
• Flower crown and feather headdress making
  
• Face painting and glitter tattoos
  
• Party Peeps interactive shows and end-of-day disco
  
• Inflatables
  
• Walking pet balloons
  
• Arts and crafts
  
• Character meet and greet - meet the Minions, Freddo frog and The Sour Patch Kids

Live Music

Around the course, the festivities continue. Gather in the Guinness Village with a pint of Guinness, where traditional Irish melodies fill the air. While in the Tattersalls Sales Arena, Luke Gittins and Ash Smith lift the crowd with uplifting favourites, the soundtrack to a day that brims with life, laughter, and racing magic.
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Under 18s Go Free

For younger racegoers, the welcome is generous with Under 18s going free. Children’s tickets can be reserved via the ticketing page, giving the next generation a chance to experience the thrill of a Cheltenham weekend alive with life, tradition, and exhilarating racing.

For tickets and any further information, please visit www.thejockeyclub.co.uk/cheltenham/events-tickets/the-november-meeting

Elevate your day in The Mandarin Restaurant

The Mandarin has an easy warmth about it. It’s styled more country pub than a corporate hospitality suite; relaxed, comfortable, and pleasingly unpretentious. There are tables for singles or couples, larger ones for groups and booths for a slightly more private get together. Once seated, that table is yours for the whole day and you can come and go as you please. Wander out and about to watch the horses in the Parade Ring (literally just outside the door), drift around the course watching the races from the rails, or simply stay put with a glass of wine in hand and watch the races unfold on one of the screens around the restaurant or from its own outside viewing area. And the real magic? The three courses of lunch arriving precisely when you desire, allowing the afternoon to linger at your own pace.

READ OUR FULL REVIEW HERE

Whether in October’s gold or March’s first green, there's always something special about a day at Cheltenham. The air has that unmistakable energy, a hum of excitement and murmur of anticipation before the first race that seems to roll off Cleeve Hill itself. 

A crisp wind sweeps the course, bringing tweed back into fashion, and the faint threat of rain makes our booked hospitality in The Mandarin Restaurant feel all the more inviting.

The Mandarin has an easy warmth about it. It’s styled more country pub than a corporate hospitality suite; relaxed, comfortable, and pleasingly unpretentious. There are tables for singles or couples, larger ones for groups and booths for a slightly more private get together. Once seated, that table is yours for the whole day and you can come and go as you please. Wander out and about to watch the horses in the Parade Ring (literally just outside the door), drift around the course watching the races from the rails, or simply stay put with a glass of wine in hand and watch the races unfold on one of the screens around the restaurant or from its own outside viewing area. And the real magic? The three courses of lunch arriving precisely when you desire, allowing the afternoon to linger at your own pace.

​Lunch began with our chosen starters, Salt and Pepper Squid and the Martell Double Gloucester Cheese Soufflé. 

The squid arrived looking far smarter than squid really has any right to, laid out on a little bed of leaves, golden and glistening in all the right places. The coating was thin, crisp, and gave way to the tender flesh beneath. A few curls of pickled red chilli brought the right flicker of heat, just enough to wake it up without becoming too shouty. It was as close to impressive as a plate of squid ever gets.

The soufflé, meanwhile, was a triumph, both in look and taste. Light, airy, and beautifully soft, it carried the rich flavour of the cheese with effortless charm. The Stowford Press cider apple chutney lent a gentle sweetness that sang in harmony, while the toasted honey seeds offered a subtle crunch.

​After taking in a race from the rails opposite the final hurdle, we strolled back to the restaurant for our mains.

The Supreme of English Chicken took us a little by surprise and quietly stole the show. The meat was perfectly tender, the tender stem broccoli made us feel better about ourselves and the potato dauphinoise added just the right creamy richness without feeling heavy. A Glastonbury Tor goat’s cheese bonbon offered a gentle tang, while the chimichurri brought a fresh lift that pulled it all together.

The 28-day aged Rib-Eye was equally impressive; bold, confident, and cooked rare, though you can, of course, request it more done if you prefer. Full of flavour, it was paired with thick-cut chips that were crisp, fluffy, and some of the best we’ve ever tasted. The onion rings were self-assured circles of crunch and the tomato added a gentle sweetness. But let’s be honest, the meat and chips were the stars here.

Throughout the afternoon, the restaurant carried an easy rhythm. Guests drifted in and out between races, there were cheers and groans from those watching the screens, and the sound of the Cheltenham crowd floated in from outside. 

We shared a bottle of Sauvignon Blanc (priced at £34.50 which we didn't think was actually too horrendous) that was bright, crisp, and perfectly pleasant. We're not entirely sure why The Mandarin doesn’t serve wine by the glass, but in the spirit of the day, the bottle was hardly a problem. 

Dessert made a perfectly polite exit from the meal, but in the best possible way. The Selection of British Cheeses was just right with no huffing, puffing, or pretence, just cheese behaving exactly as it should. The Sticky Toffee Apple Pudding, meanwhile, was the sort of warm, gently sweet thing that makes you sigh in approval. The apple added a touch of balance, the honeycomb crisp added a different texture and a scoop of salted caramel ice cream melted lazily and eventually feel off its tower into the sauce.

All told, a lunch at The Mandarin is the sort of thing that quietly transforms a day at the races. You’re not just watching horses, you’re settling in, eating well, drinking something decent, and drifting in and out of the action without ever feeling hurried. It’s a clever way of elevating your raceday and the sort of indulgence that makes a day at Cheltenham even more enjoyable and entirely worth doing.

www.thejockeyclub.co.uk/cheltenham/hospitality/restaurant-packages/the-mandarin-restaurant

Cheltenham’s dining scene continues to evolve, and its latest addition brings something altogether new. COALHOUSE, a smokehouse and taproom created by chef-restaurateur Lewis Spencer and co-owned by Jay Rahman of Prithvi, promises to add depth, warmth and a touch of smoke to the town’s food landscape.

At its heart lies the philosophy of “Brew & Que”- the simple but irresistible idea of live-fire cooking paired with excellent local brews. The inspiration draws from the fire pits of the United States and the bold flavours of Mexico, but the execution will feel firmly rooted in Cheltenham.

Expect dishes led by the smoker; slow-cooked brisket, pulled pork, flame-charred vegetables, each imbued with that unmistakable smokiness which only time and wood can achieve. This is food designed for sharing, generous in both flavour and spirit, with the emphasis on comfort rather than ceremony.

Alongside the food sits an equally important element: the taproom. The bar champions craft beers and ciders from local breweries, with a rotating selection designed to complement the food. A hoppy pale ale with ribs, perhaps, or a crisp cider to cut through the richness of tacos, each pairing is considered, without being overthought.

The atmosphere is intended to be lively and welcoming; less formal restaurant, more gathering place. Music, conversation and the comforting aroma of smoke will define the experience, creating somewhere to settle in for an evening with friends as much as to enjoy a quick bite and a pint.

With Spencer’s expertise in live-fire cooking and Rahman’s proven eye for creating standout dining destinations, COALHOUSE is set to become a distinctive new fixture in Cheltenham. A place where the focus is on flavour, sociability and craft – all the right ingredients for a restaurant the town will quickly make its own.

Where & when:
​32-34 Clarence St, Cheltenham GL50 3NX
17.10.2025

​There are weekends that pass without incident, and then there are weekends that feel like they ought to be chiselled into the walls of the Cheese Hub as a reminder of why we endure the long English winter. The Big Feastival, once again, delivered the latter. Under skies that behaved themselves with uncharacteristic good manners, Alex James' farm became a sun-dappled playground for music, food, drink, and more happy faces than one field should reasonably contain. Quite simply, it was the best weekend of the year.

​Friday got off to a start that was both nostalgic and effervescent. Scouting For Girls bounded onto the stage with the sort of energy that made you forget that their heyday had supposedly passed. They had the crowd onside instantly, and by the time Rizzle Kicks took over, the field was bouncing like it was 2011 all over again. The duo reminded us what pop-rap sounds like when it’s fun, cheeky, and completely unpretentious. It was a perfect opening salvo; big smiles, bigger choruses, and the first hint that this weekend was going to be special.

Saturday leaned into pure indie nostalgia. The Pigeon Detectives transported us back to 2007, when jeans were tighter, haircuts were sharper, and indie disco ruled the night. Their set was a joyful reminder that guitars, when deployed with enough northern swagger, are still capable of lifting a crowd to euphoric heights. Tom Walker followed, and if the Pigeons were all youthful abandon, Walker brought heart and heft. His voice soaring over the farm, rich and gravelly, commanding the sort of hushed reverence that only a proper singer-songwriter can conjure. Then came The Wombats, who brought chaos, colour, and choruses sharp enough to slice the night in two. It was the sort of set that demanded you dance, sing, and then immediately Google when they’re next touring. Faithless’ headline set was electric and was beautifully capped by a poignant tribute to maxi Jazz during “Insomnia” that turned the field into a mid-nineties dancefloor. 

In among all of this, over in the Cheese Hub, James Buckley, Simon Pegg, and Woody Smith spun awesome DJ sets that felt like the ultimate afterparty in the middle of the day, chaotic and brilliant in equal measure.

The final day included Caity Baser, the rising star of pop, who brought a breezy confidence that felt perfectly pitched for a Sunday afternoon. Then, as the sun dipped low over the Cotswold hills, Travis took to the stage. There are moments at festivals that transcend the ordinary, and this was one of them. As Fran Healy’s voice floated across the fields with "Why Does It Always Rain On Me?", the irony was not lost, we’d been gifted pretty much flawless weather all weekend. It was spine-tingling, communal, and utterly unforgettable. To close, Alex James’ Britpop Classical wrapped the weekend with sweeping strings, guest appearances from some stars of the time, including a trip back in time with Parklife and Phil Daniels, and a celebration of the genre that made him famous. It was both tongue-in-cheek and grandiose, a fitting curtain call on a festival that understands how to end with style.

Of course, The Big Feastival is as much about food as it is music, and 2025 did not disappoint. Poor Boys’ shrimp and chicken mixed box was an unashamed crowd-pleaser among our group: smoky, spicy, crunchy, and entirely addictive. The Bab House won many a heart with their birria tacos, a messy, glorious indulgence which we waited all weekend to enjoy. Banquet 1415 brought a piece Argentina to the Cotswolds with their grilled meats, smoky and succulent in a way that would make a gaucho weep with pride. And then there were the burgers from local boys Smiths; juicy, towering creations that proved once again that simple can be incredibly delicious.

The drinks side of things was equally well covered. The Cotswolds Distillery kept us cool and just the right side of merry with their gin slushies. Cold, sharp, and refreshing, they were the unofficial currency of the weekend, clutched in both hands as we meandered back and forth to the main stage and street food stalls. It was the kind of drink that made you wonder why anyone ever bothers with lager.

But beyond the music, the food, and the drink, what really makes The Big Feastival the highlight of the year is its atmosphere. It is, quite simply, for everyone. Toddlers danced in ear defenders, parents swayed with gin in hand, teenagers screamed the words to songs that their parents had introduced them to last week, and the veterans of Glastonbury past nodded approvingly at how civilised the whole affair has become. It is joy distilled into a weekend, with the added bonus that it’s just ten minutes down the road for those of us lucky enough to call this part of the world home.

And that luck is not to be underestimated. For all the talk of acts and eats, the quiet hero of the weekend is Alex James himself. To open his farm, year after year, to tens of thousands of revellers, and to curate an event that manages to be both a world-class festival and a neighbourly gathering, is no small feat. We should be grateful, not just for the music and the food, but for the spirit of generosity and community that underpins it all. Without him, our August bank holiday would be infinitely poorer.

So, what can be said of The Big Feastival 2025? That it was sunlit, spirited, and satisfying in every possible way. That it reminded us why festivals matter: because they bring us together, make us dance, feed us well, and send us home happier than when we arrived. It was, in short, everything you’d hope for from the best weekend of the year. And until next August rolls around, we’ll all be quietly humming Wombats choruses, craving birria tacos, and wondering if gin slushies can be made at home.

Early Bird tickets for Big Feastival 2026 are on sale now - bigfeastival.com

Bourton on the Water is the sort of village that looks like it was designed to lull you into a false sense of calm, with the River Windush trickling obligingly under tiny bridges and where tourists clutch cameras and phones as though the scenery might vanish if unphotographed for the umpteenth time. However, if you go in the middle of summer it's anything but calm. It’s also, possibly, the last place you’d expect a burger that could outshine some of London’s finest. And yet, tucked into a modest side street, Smiths of Bourton has quietly been turning patties into an art form, proving that culinary audacity often thrives where you least expect it.

The story begins in 2020, when the world collectively paused and hospitality teetered on the brink. The Smith family’s tea room closed its doors, and the sensible thing would have been to wait it out. Instead, with a leap of faith and youthful confidence, the two brothers Theo and Seb did the brilliant thing: they started serving burgers to locals from the tiny kitchen. It was a survival tactic with swagger and Smiths as we know it today was born.

In less than five years, Smiths has gone from takeaway experiments to national recognition with a much bigger kitchen. Their “MR.P” burger scooped third place at the 2025 National Burger Awards, and they were crowned Best Burger in Gloucestershire. But accolades, as the brothers would happily tell you, are just frosting on a very juicy patty. The real magic is in their 'Passionate About Patties' ethos. That passion permeates everything that the restaurant has to offer, from the service, the music and the ever-evolving menu, turning every visit into a carefully orchestrated, indulgent experience.

This year, Smiths takes on yet another stage: The Big Feastival. For something that started with a handful of buns and a pinch of optimism, this is a remarkable step. The Big Feastival is one of the UK’s most celebrated food festivals. It’s a gathering of culinary talent from all over the UK and, for us, it's great to see a Cotswolds brand taking centre stage. As well as offering a selection of their classics, the pair have been working on the Big Feastival Stack; a one-off creation designed to wow both eyes and taste buds. It’s a burger that makes a statement without shouting and one every patty-loving Feastival-goer should try.

Yet awards, festivals, and viral Instagram reels and TikToks tell only half the story. Smiths is ultimately a tale of resilience and they continue to innovate and refine their product to be the best it can possibly be. From a crisis-born experiment to a nationally recognised brand, it’s powered by sheer determination, creativity, and a healthy dose of stubborn charm and every burger served is a testament to what happens when ambition meets craft, and when a tiny village kitchen refuses to be ordinary.

The bridges in Bourton on the Water will still get their fair share of photos, but we all know the real attraction is now served in a bun.

www.smithsofbourton.com

One of Montpellier’s most iconic pubs is making its comeback, promising the same legendary vibe that has made it so popular over the last decade or more.

The Beehive Montpellier has officially reopened with a brand-new kitchen, a bold food direction, and a powerhouse team at the helm. This isn’t just a reopening – it’s a complete reset.

Leading the charge is a formidable duo.

Tom Rains, Executive Chef at the acclaimed Fildes Restaurant at Montpellier Wine Bar, is now taking the reins across both venues – becoming Executive Chef for Fildes and The Beehive. With a background that includes kitchens like The Berkeley, Claridge’s, L’Escargot, and Gstaad Palace, Tom brings serious culinary firepower to Cheltenham’s pub scene. At The Beehive, he’s delivering elevated comfort food with real craft: handmade pies, stacked burgers, and scratch-made sauces — done properly, with no shortcuts.

​Joining him is returning favourite Richard Shakeshaft, now back as General Manager after a much-loved run at The Beehive from 2016 to 2019. With 25 years in hospitality, a passion for real ale, and a CV packed with CAMRA-recognised pubs and standout independents, Richard brings warmth, precision, and personality to the front of house.

“We’re not just back — we’re better,” says Shakeshaft. “We’ve kept the soul of The Beehive, but we’ve raised the bar. Proper pints, handcrafted food, and the same buzz locals love.”

thebeehivemontpellier.com

Get ready to pack your wellies and picnic blankets as Big Feastival 2025 is back, bigger and tastier than ever!

Set against the backdrop of Alex James’ farm in Kingham from 22 - 24 August 2025, the weekend is a glorious mash-up of top-tier live music, dining experiences, family fun and, of course, incredible street food.

If you're there for all three days or just one, here is some of the best food that you need to try.
​

We couldn't start with anyone else than our fellow Cotswoldians, Smiths of Bourton.

Brothers Theo and Seb have been smashing awesome burgers in their parent's old tea room in Bourton on the Water since 2020, and will be appearing at Feastival for the first time. 

You can expect huge flavours in their hand-pressed beef burgers made with Aubrey Allen dry-aged beef, buns from Marks Cotswold Bakery, homemade sauces and a while lot of love.

www.smithsofbourton.com

Our favourites from last year's festival, Bab Haus specialise in Mexican Street Food with a focus on pure, bold flavours and fresh ingredients. Their food is a fresh mix of authentic Mexican recipes with strong influences from LA and the West Coast. 

Their loaded nachos are awesome, but the Birria Taco is next level and an absolute must.

www.babhausmex.co.uk

If wild game is your thing, then you need to visit Game and Flames. 

Created by Cai Ap Bryn, a renowned wild food chef, hunter, and outdoor cooking expert with a deep passion for field-to-fork cuisine, Game and Flames not only caters using wild game but also sources high-quality meat from across the British Isles, supporting sustainable and ethical farming practices. Combining culinary creativity with traditional skills, Cai and his team deliver unforgettable, flame-fired feasts that reconnect people with the origins of their food

www.gameandflames.com

​At Banquet 1415, you can expect delicious Beef Short Ribs to Argentine Sausage, Pork Collar and mixed grill with the famous chimichurri that will have your taste buds dancing. 

Insta: @banquet1415

These guys have been a staple of Feastival for a few years and are a must if you're going this summer. 

Serving classic New Orleans and Regional American flavours with their and Buttermilk Fried, don't be surprised if you venture back more than once!

eatpoorboys.com

That’s It Pancit is your go-to for bold Filipino BBQ, loaded noodle bowls, and crispy fries with a twist.

​They're all about big u, street food vibes, and sharing the love for pancit—Filipino-style stir-fried noodles—done right. Whether it’s juicy skewers fresh off the grill, saucy pancit packed with toppings, or fries drizzled with our signature sauces, we keep it simple, fun, and full of Filipino soul. 

Inspired by classic European bistros, neighbourhood bars and cafés that have influenced Australasian culinary duo Melanie Brown and Sami Harvey, The Laundry will be bringing their masterfully slow-cooked caramelised NZ spiced pork belly, a rich and creamy Mac'n'Cheese with smoked manuka and crispy Pangrattato, as well as a BBQ Brekky Bun to kick-start your day at Big Feastival.

thelaundrybrixton.com

If, like us, you love Mexican food, you will definitely love Elote Tacos. 

If you are a regular at Gloucester Food Dock, you will be familiar with these guys, and they will be bringing their flavour-packed authentic Mexican cuisine to the farm for the first time in 2025.

elotetacos.com

For anyone with a sweeter tooth, look no further than Blondies Kitchen. Founded in 2016 by two blonde foodies and professionally trained chefs, Kristelle and Chelsie, the girls became obsessed with American style cookies and have taken the cookie world by storm with their unique flavours and irresistible taste. 

Instagram: www.instagram.com/blondieskitchen

We absolutely love Dumplings and these hand-crafted Himalayan ones are a thing of beauty. Their usual offering includes traditional pork and leek, signature beef and their vegan ones too.

​A restaurant in London for over a decade, Chick 'N' Sours have been taking their awesome fried chicken and flavours around the UK and is just another you should be trying at Big Feastival this August.

www.chicknsours.co.uk

There are lots of places where I go to eat and don't write about, however, I feel a bit of a need to shout about the lunch we had this weekend at BAO + BBQ in Cheltenham.

We're already in a good mood when we arrive. The sun is shining, although not as warm as it has been in previous days, the town is buzzing with the Jazz Festival in full swing and we're off to watch David Gray in the evening. It's a pretty good day.

After getting a seat downstairs in the corner by the window, it dawned on me that it must have been three years since I last came here which is utterly ridiculous. It was my wife's first time. 

We browsed the menu over a Marg (hers) and a Asahi (mine) and picked some of the things we wanted and some of the things we definitely didn't. 

The dreaded second "are you ready to order" after asking for another few minutes came, and you feel obliged to decide. However, this time was different. The waiter asked how many dishes we were thinking (five to six?) and whether we wanted them to choose for us. We told him what we didn't want; chicken wings (too messy), anything tofu (I imagine these guys can make it taste nice) and the Sticky BBQ Pork Ribs (for the same reason as the wings. You just can't take that risk in a white t-shirt). 

First to arrive were the Longhorn Brisket and Cornflake Chicken bao buns. The brisket was smoked with a sake BBQ sauce, chillies and pickles. The chicken and a panko and cornflake crumb (hence the name), Korean hot sauce, pickled chilli and cucumber. It was seriously good and quite possibly both of our favourite dish of the meal.

Next to arrive before we had taken a mouthful of the buns were the Gochu-glazed King Prawns in a sesame yogurt and three Wagyu beef sliders, both of which looked potentially very messy. 

We'd have never had ordered the sliders, but these were awesome with juicy little brisket patties, BBQ mushrooms, pickled cucumber, chillies and caramelised onions. And the prawns? We would go back for these alone they were that good, and the yogurt became the dipping sauce for everything else on the table. 

Some courtesy greens arrived in the shape of scorched sprouting broccoli, cashew miso butter, garlic ginger and lemon (if I'm going to have to eat broccoli, this is the way to do it) and some kicky kale + cucumber salad, followed by a smoked brisket rice bowl with a cured duck egg and beef bone broth and the glazed pork belly in the most incredible blueberry hoisin sauce with crispy cabbage and pickled veg.

We probably didn't need the rice bowl but we gave it a good go. In hindsight, maybe, six dishes was too many, but YOLO and all that!

The pork was one of the best plates I have eaten for a long time. It was the cherry on the cake dish, at the end of a gruelling (in the loosest sense of the word) 90 minutes of eating. I had genuinely forgotten just how good this place is. 
​
baobbq.co.uk

If you have ever experienced the Woozy Pig food, you will probably be as excited as we are about their brand-new restaurant on Suffolk Road in Cheltenham.

Opening its doors of Friday 9th May, the restaurant will offer their classic burgers, sides and tater tots, as well as an awesome brunch menu on a Sunday including the Woozy full English, waffles and, of course, brunch burgers.

You will find local brewers Deya on the taps with a quality selection of cans and bottles from the fridge, alongside a few cocktails including a Spicy Mango Marg, Spiced & Stormy and a Woozy Groni.

You can check out the restaurant here www.woozypig.co.uk.

Illustrations: Punkross
Tables: Barebones
Photos: The Same Grain

This is a seriously Easter treat for any Gloucester Rugby supporters and their families. 

On Wednesday 23rd April 2025, you can enjoy time with your family and a delicious lunch cooked by our Gloucester Rugby team chef, all whilst watching the Gloucester Rugby team train from premium balcony seating at Kingsholm as they prepare to face Exeter Chiefs.

This family-friendly afternoon features Easter egg treats & crafts for kids hosted by our Community team, plus an exclusive post-training Q&A with Attack Coach James Lightfoot-Brown and Gloucester Rugby players - with chances for selfies and autographs!

The Itinerary

- 12pm: Arrival

- 12.30pm: Lunch

- 1pm: Watch training and take part in Easter crafts

- 2.15pm: Q&A with James Lightfoot-Brown & players

- 3.30pm: Event closes

For more information and tickets, visit www.universe.com/events/easter-family-dining-experience-tickets

Kingham Plough Head Chef Ashleigh Farrand will represent the South West on the new series of the Great British Menu on BBC Two and BBC iPlayer.

Keep your eyes peeled this coming Tuesday 4th February at 8pm.

We wish Ashleigh all the very best!

It was three weeks ago when a video popped up on Instagram and opened with the words "Please, Please, Help... Please!" splattered across the screen.

It was a plea from Ols Halas, probably best know for being "The Circus Chef" at Giffords Circus, who had got his 25-tonne wag’n’drag lorry stuck in a field near South Cerney. This wasn't just a lorry getting stuck in a field, this was the home of Ols, his partner Amber, their four-month-old baby Zephyr, black lab Steve and their business. In layman's terms, they were royally buggered.

A week later, thanks to some lads with tractors, they were out and on their way.

Their next destination was a bit of a secret, unless you looked on their website which told you it was another field (what could go wrong?) in Evenlode, three-four miles from Stow on the Wold.

The reason I had access to their website was because I was sent an invite to the "soft launch".

I then did something I never ever do, I accepted.

This was for a few reasons;

1.  I really like Ols and really loved his food at Gifford's.
2. The invite came from a friend and amazing creative wizard who was helping Ols create this brand and promote the restaurant. 
3. Seeing them stuck in the mud two weeks earlier, how could I possibly say no?
4. I wanted to meet Steve.

A donation to their gofundme page and a cash tip after I had eaten eased the guilt slightly.

We arrived at the new site on a mizzly, November, Thursday evening and I wondered whether "summer under canvas" would be a better idea than Christmas.

From the outside, it was a canvas awning on the side of a lorry. However, inside (when we eventually found the "door") was a beautiful. warm space full of oak tables, candelabras, foilage and a raised kitchen from an adjacent trailer.

We were greeted by Ols who showed us inside the lorry. "Once you start living this life, it's hard to escape it" he mentioned as we walked up the steps. The interior was ridiculously impressive with a Scandi-like wooden cabin feel. A double bed took up one end which Steve sleeps under.

Back "downstairs" it was a case of sitting wherever we liked, before being greeted with wine, homemade sourdough and a butter softened by a candle wick.

It wasn't long before the stunning, crispy and zingy ​King Prawn Butterfly, Spiced Cocktail Sauce and Avocado arrived.

Naturally, I had read the menu before we arrived and was very excited about the Roast Hereford Beef, Braised Blade, Sticky Dates, Hazelnuts, Root Vegetable Pave, Winter Greens main which was truly immense, but I think the prawns were the highlight of my evening.

Between those two courses were some delicious, festive feeling Chestnut Cream Canoli with a rosehip jam, before the meal concluded with the most insane Winter Berry Knickerbocker Glory.

Another reason I never accept soft launch invites is because you are obliged to say something positive, even when it's actually mediocre.

However, this was anything but. This was cooking of the highest quality in the most wonderful unique setting, and you can't get much more unique than sitting in a the middle of a field in early November. And, we never got to meet Steve which gives us the perfect excuse to go back, as if we needed one.

josserrestaurant.com

​Christmas Under Canvas officially starts on Thursday 28th November and is available on Thursday, Friday & Saturday Evenings. 

They are also doing the most incredible sounding Sunday lunch under the canvas too which start on December 1st.

There are 28 seats for every sitting which makes it a beautifully intimate and truly special dining experience.

Photographs: www.crosscreative.uk

​Tickets to Gloucester's European Rugby Challenge Cup opener against Edinburgh Rugby on Friday 6th December at Kingsholm are now on general sale.

After falling at the final hurdle last season, Gloucester are looking to go one step further and claim a third Challenge Cup trophy this season.

First up, the Cherry & Whites come up against Scottish side, Edinburgh, who Gloucester defeated in the final last time they won this competition in 2015.

​The Edingburgh side will be loaded with some of the biggest names in the game, including Duhan van der Merwe and Emiliano Boffelli, and will be looking to get off to a winning start in front of a packed Kingsholm under the lights with the fans in full voice

Elevate your experience with some wonderful hospitality

A Friday night under the lights at Kingsholm is something every rugby fan should experience.

Choose from one-course or three-course dining options, or perhaps enjoy the exclusivity of a private box with family, friends or work colleagues, all tailored to meet all your needs.

​Explore the full range of hospitality packages here and upgrade to hospitality here.

For all fixtures, ticket information and hospitality, please visit www.gloucesterrugby.co.uk

With short days and long nights, winter can feel very long for many of us. 

However, there is lots to enjoy and we think that we have found some of the best things to do (in our humble opinion) in and around the Cotswolds to help get through the next few months, from great sport, music, films and, of course, food, booze and pubs!

Cheltenham (arguably) is the best National Hunt racecourse in the country. It has regular racedays pretty much every month up until May.

Enjoy the smaller meetings in October, December and January or dive into the buzz and excitement of the bigger days in November, New Year's Day (the best way to shake off a hangover!) and, of course, the Cheltenham Festival in March where the atmosphere is electric. 

BUY TICKETS

The Sub Rooms in Stroud and Cheltenham Town Hall are a hotbed of live music and comedy here in the Cotswolds.

Altered Images, Nick Heyward, The Bay City Rollers (yes, you read that correctly!) and John Power (Cast) can all be found playing in Stroud over the next few months.

For laughs, you will find Russell Kane, Jimmy Carr, Jimeoin, Dara O'Brien and Rob Beckett gracing the stage at Cheltenham Town Hall.

thesubrooms.co.uk
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cheltenhamtownhall.org.uk

All local rugby fans have probably experienced the atmosphere in The Shed at Kingsholm, but have you ever explored the hospitality options to elevate your day even more?

Perfect for birthdays, festive parties, corporate gatherings and rugby-loving stag and hen days, there is a wide range to choose from that suits all budgets, from boxes with spectacular views of the pitch, to the Captain’s Lounge and 1873 Bistro which offer fantastic dining and great match-day entertainment.

www.gloucesterrugby.co.uk

Winter is the perfect time for settling into a comfy sofa and watching a film. We are big fans of The Living Room in Chipping Norton where you can do just that, as well as enjoying a cocktail or a glass of wine or two at the same time.

With huge films including Gladiator II, Paddington, Blitz and Small Things Like These as well as their hugely popular Boozy Elf and Cheese, Wine and Love Actually Christmas specials, the cinema is a great place to spend a dark, chilly winter evening,

thelivingroomcinemachippy.co.uk

If you're looking for an uber-social sport to play in the winter, go a try padel. It's something we really bang the drum for as it's great fun and good fitness too.

Padel Shift at Bamford are in the process of building a roof on one of their courts and there are two new indoor courts at Far Peak near Northleach.

www.padelshift.com

www.cotswoldpadel.club

If this isn't your first visit to our site, you will know that we are huge supporters of the wonderful pubs that the Cotswolds has to offer.

Experiencing the Cotswolds on foot is one of the best ways to explore the beautiful countryside, and walking could have had its own section. 

However, what could be better than doing a circular walk from a pub and returning to enjoy a pint next a roaring log fire a with family, friends and dogs (most pubs are dog friendly now) and tucking into some incredible food from some top chefs.

Our Top 50 Pubs in the Cotswolds guide will help you discover some of the of the best ones, but if you need more info/help at all, drop us a note on our Instagram page and we will point you in the right direction.

The Everyman in Cheltenham is an architectural masterpiece and boasts some wonderful stage shows, music and comedy.

This winter, you can enjoy Chicago, Al Murray, Jack Dee, The Girl On The Train, Six and, of course, their legendary panto starring Tweedy the Clown.

www.everymantheatre.org.uk

​If you're in the Cirencester area, check out The Barn Theatre which has Room 13 and The Three Musketeers on their stage.

barntheatre.org.uk

There are quite a few Christmas Light Trails to enjoy in the Cotswolds to get you into the festival spirit.

Spectacle of Lights at Sudeley Castle, Adam Henson's Cotswold Farm Park and, probably the most spectacular, Blenheim Palace.

www.blenheimpalace.com

If you love your spirits, you will love a tour or masterclass at the Cotswolds Distillery.

A tour consists of a look around the distillery where you will see the process in action, before heading back to sample lots of their beautiful spirits and liqueurs.

If you want to experience something extra, why not book yourselves on a whisky or gin masterclass where you get to blend you very own drinks.

www.cotswoldsdistillery.com

The Manor House Golf Club in Castle Combe is one of the most stunning golf courses in the country. 

On top of that, the golf club is part of The Manor House estate, a luxury country house hotel with Michelin star dining, also home to The Castle Inn, a 12th century pub offering rooms and great food in the heart of of of the most beautiful villages in the UK.

www.exclusive.co.uk/the-manor-house-golf-club

The doors to THE PIG-in the Cotswolds will be flung open on Monday 2nd September with bookings opening next week.

THE PIG-in the Cotswolds is tucked away in picture-perfect Barnsley, just four miles from Cirencester and within striking distance of the cobbled-street towns of Bibury, Burford and Bourton-on-the-water.  A little further away is the spa town of Cheltenham; home to much-loved festivals of literature, jazz and the Cheltenham Races.   

THE PIG-in the Cotswolds is a honey-hued 17th century Grade II gem, with original listed gardens designed by renowned gardener Rosemary Verey.  This genuinely unspoilt, elegant building has been sensitively restored to keep the character and original features of this beautiful house while still being classically PIG; rooms that feel lived-in with rich fabrics, reclaimed pieces and cosy corners you can really relax in.  Plus, there are very large characterful bedrooms with spacious showers and big bathtubs, either in the room or in a separate, large bathroom. Each bedroom has all the comfy, familiar furnishings that are classically PIG, with many rooms overlooking the original arts and crafts style gardens. 

Heading into the ornamental gardens, these were Rosemary Verey’s first ever creation - the true essence of quintessential English beauty filled with listed archways, potager gardens and a lush Laburnum walkway.  Additionally, there are Simon Verity sculptures and a listed Gothick Summerhouse plus hidden rooms, secret gardens and a small but perfectly formed spa, the Field Spa.  Tucked away in the gardens, the spa has treatment rooms, a sauna and a sunny outdoor terrace. 

Beyond the back of the house is the large Kitchen Garden - the beating heart of the restaurant’s 25 mile menu.  THE PIG gardening team has taken inspiration from the surroundings and history of the land to grow delicious homegrown produce that make up THE PIG’s seasonal dishes. 

Rooms start from £250 per night for an Extremely Small, to £775 per night for the real showstoppers tucked away in the historic gardens. 

www.thepighotel.com

When making dinner plans in Stow on the Wold, it usually consist of checking The Old Butchers' website for tables, and when they are full dropping Pete and Louise a message to see if they can squeeze us in. 

I'm pretty biased as I live just down the road, and If you can ignore trying to park during the day and driving through the town in the summer, Stow is brilliant.

Not only has it got history and beautiful honey-coloured architecture coming out of both both nostrils, it also boasts one of our favourite brunch spots in The Hive, D'Ambrosi which offers the most incredible 'food-to-go' (go and check it out for yourselves as that sentence doesn't do it justice) and in our view, it's the 'coffee capital of the Cotswolds' with at least five properly good places to enjoy a caffeine hit, including one the smallest coffee roasters in the UK, Stow Town Coffee.

There's also The Old Stocks. And if that sounds like a bit of an after thought, it was meant to.

They like to promote themselves as the "best kept secret" (which nobody really wants to be) and it always seems to play second fiddle to The Old Butchers with the locals. There is absolutely no reason why.

The last couple of times we have eaten here, we always kick ourselves that we haven't been back sooner, yet once again, we have left it over two years to come back which is completely crazy.

A lot has happened since our last visit. King Charles III was coronated, The Beatles released a new record and John Broughton became Head Chef at The Old Stocks. The latter happened back in November, but as I detest winter and hibernate for most of it, it has taken until now to finally go. 

The appointment of John is huge. For eighteen months before arriving at 'The Stocks', he was Sous Chef, then Head Chef at the excellent Royal Oak at Whatcote, the only pub in the Cotswolds to hold a Michelin Star. Prior to that, he spent five years at Foxhill Manor.

With a Christmas menu already written before he got there, it has taken until the last couple of months for him to properly put his stamp on the food. 

The menu he has created is designed as a two or three-course menu. You can have one course if you wish. It's all explained on the first page of the leather-bound files you get presented with as you get seated. I missed the section about the £2 unlimited still or sparkling water for the table that gets donated to charity as I said "tap is fine please" when asked. I'm too used to seeing £15 added to my bill and nobody owning up to ordering it.

Also explained is "The Tasteful Twelve", an idea stolen from a restaurant that GM Richard once visited, which on the surface sounded a bit gimmicky but is actually a lovely addition to the experience. The easiest way to describe it is that each of you roll a dice and the number it lands on corresponds with a flavoured liqueur which they add to a glass of prosecco. It's a clever way to break any ice between the servers, a conversation starter for the table and it shows that there's a playful element to the evening.

The menu is short, consisting of four starters and six mains.

I have no idea if it is or it isn't, but I always feel that it must be excruciating writing a menu for a hotel. Having to find a balance for overnight guests and the general public. I think they have got it spot on here. And if, like me, you have a preconceived view that some hotel restaurants are a little bit stuffy with no atmosphere, The Old Stocks is the complete opposite. It was a Wednesday night, vibrant and full to the brim.
​
We opted for Cornish Crab tortellino, crab bisque & sea herbs and the Smoked ham hock and chicken terrine, piccalilli to kick things off, followed by the Duck breast, confit leg and liver croquette, with celeriac, pancetta and sherry and duck sauce and the Beef, caramelised onion, spring onion, mushroom and Madagascan pepper sauce for our mains. The sharing Côte de Boeuf was very tempting. 

Even knowing Chef John's background, I was still a little unsure what to expect. The Old Stocks' ethos has always been to offer luxury without being stuffy or pretentious.

This food is certainly luxury, yet far from stuffy and pretentious. The cooking is, as expected, utterly superb.

The crab starter was so good you would have been excused for thinking you were sitting by the coast rather than in the middle of the North Cotswolds, while although a terrine is never going to blow our minds, the braised ham hock and confied chicken legs were perfectly smoked and the piccalilli was beautifully smoked.

The beef rump and duck are water bathed first then seared and sliced for presentation exposing the perfect rose as explained by our superb waiter, and restaurant manager, Bogdan. He wasn't wrong, and I'm unsure if I have ever eaten more tender meat in my life.

The beef is served with boulangere potatoes,  thinly sliced, layered with Lyonnaise onions and cooked with beef stock, classic mushroom duxelle, chard spring onion and pepper sauce complete the dish. As I mentioned before, this is proper cooking. 

With that said, the duck was possibly even better. Served with confit leg and liver croquette, celeriac and a beautifully rich sherry and duck sauce.

You understand after the mains why two courses are encouraged as one course just isn't enough and doesn't do it justice.

We added a fondant potato side to share which was topped with buttered mash.

For pudding we opted for a Hazlenut Choux to share and an Espresso Martini (not to share). 

I'm no Greg Wallace, but I think I'm a good judge of a pudding. The fact I haven't got a sweet tooth and only ever "want one mouthful" means that if I have more that one, then it's got to be good, right? 

This was a choux bun was filled with hazelnut crémeux, candied hazelnut and praline ice cream and I definitely had at least half of it. 

Getting John Broughton in the kitchen has elevated the food to a new level. It's up there with some of the best food I have eaten for quite a while and you can tell the level of attention given to the menu in each mouthful. 

You will need two courses, not just to fill you up but purely because it tastes so good. It, definitely, won't be another two years until our next visit. 

www.oldstocksinn.com

"What are you up to next Tuesday?" a friend asked me just over three weeks ago.

Before I had the chance to find an excuse, it was soon followed with "A friend has started Fade Projects and creates Big Green Egg/Fire cooking classes and feasts. The food will be insane, and it's only in Guiting Power, so I'll put your name down"

The brains behind Fade Projects is Eddy, who has a healthy obsession with food, fire, the outdoors and Padel so I knew we would get on. 

The itinerary was sent over and was signed off with "Bring some warm clothing as we will be outside lots of the day" (at this stage it had rained for two weeks solid) and "Let me know when you want a game".

I arrived at Cloud Hill Cottage in Guiting Power, ready to tackle the elements. It turned out (at that point) to be the nicest day of the year so far. The garden was a sun trap and far too warm for winter attire.

It wasn't just me. Also invited was Seb, Eddy's Padel partner. Gabi, one of Eddy's foodie mates. Gee, the vision behind the Fade Project brand and the friend who badgered me to come. Matt, one of Eddy's fiends and top-notch photographer. In fact, every photo within this piece are his. And Annie, Eddy's partner, superstar host, runner, sous chef and pretty much everything else.

Cloud Hill Cottage is located right next door to The Hollow Bottom pub and is available to rent on Airbnb. It's one of the locations that Eddy has teamed up with to offer something extra to the group of guests that book a stay. It also has to be one of the shortest, if not the shortest, walks back from 'the pub' in the UK.

I have seen Big Green Eggs but have never cooked on them. In all honestly, I just thought they were glorified, expensive barbeques with brilliant branding and marketing. How wrong I was. 

Learning to light the Eggs (there were two of them; a Large and Mini Max) seemed to be a good place to start. Eddy obviously made this look simple and it was time to prep some food and enjoy a mid-morning beer while it reached the desired heat. 

First to be prepped was the Picanha. This was actually a new cut of beef for me. It's popular in Brazil and Portugal and is more commonly known as the Rump Cap over here.  Eddy explained that we (the royal we) were going to be reverse searing this. 

​Seb scored the layer of fat and rubbed in a generous amount of oil and salt. It was then cooked on an indirect set-up in the egg at 110. The meat was brought up to an internal temp of 48 using Eddy's pride and joy digital smart Meater thermometer (it was actually very cool and ridiculously clever), before whacking the heat up in the Egg to between 250-300 for a direct cook. It was then seared on all sides and rested.

While that that was resting, it was Gabi's turn to get involved with the chopping of herbs for the Chimichurri. Once the olive oil, harissa, lemon, and seasoning were added, it was pretty much there.

As you can see, the results were mouth-wateringly incredible. I thought we'd be having to wait for the final feast to to eat this, but we ate lots of what we cooked along the way which was a masterstroke.

It was now my turn to get involved with some rib-eye steaks. One was to be "seared" (cooked on the cast iron plancha griddle) and the other "dirty" (cooked directly in the coals). After seasoning with oil and salt, I put them in the Egg, wearing what looked like a falconry glove.

At this point, we were reminded to "burp" the egg. There have been lots of stories of lost eyebrows and forearm hair from people who had opened the lid on full heat. I'm no health and safety junkie, but it's essential that you open the lid slightly and then close it a couple of times to release some of the heat. 

They didn't need long at all. Once done, they rested before I cut them up (apparently like one of the Kardashians cutting a cucumber... I was proud not to get the joke) for people to try. They were both great, but the griddled one definitely just edged it.

While we were chatting, drinking and picking at meat in the sunshine, Eddy put a couple of red peppers straight on the coals to literally burn for the Middle Eastern Mummarah dip. Once blackened, Annie peeled the skins and and added walnuts, balsamic, paprika and lemon and blended it all together. 

The next task was the cauliflower which was assigned to Seb. This was to be roasted with soy and truffle dressing. Seb got to work cutting it into steaks and it was then caramelise on the baking stone. Once cooked, it was served with the dressing and ready to eat. Cauliflower shouldn't be allowed to taste like this. I don't want to say it, but it was possibly the highlight of the day. Charred, sweet, truffly (is that a word?) and everything else I didn't expect it to be. If I was a vegetarian, I would eat this every day. 

Apparently, that was all just a taster before we prepared the main feast. 

Next was rosemary and sea salt focaccia, making the dough from scratch. My gran always told me that my hands were too warm for any kind of baking so I've carried that as an excuse with me all my life. 

Luckily, Eddy is from a family of bakers and knocked up a dough without any of us realising. Gee got to work with the kneading and it was left to rise. 

While that was happening Eddy soaked a cedar wood plank for the salmon and started prepping the rack of lamb. 

The fat was scored and then seared on the baking stone. They were then cooked on the conveggtor (a Big Green Egg ceramic insert) that was turned upside down. The fat on the lamb was then caramelised and Eddy's trusty Meater was used to reach internal temperature of 57, before being taken out to rest.

The dough had returned from its visit to the conservatory and was knocked back into the shape of the pan and left to rise again. After which, Gee created some finger dents, covered in oil, salt and rosemary and baked it at 180.

If it wasn't for Eddy's showpiece apple tarte tatin (coming later), this would have the most impressive creation of the day. 

There's an old pottery shed at the bottom of the garden where Annie had worked her magic with the table and some festoon lighting, while Eddy got the planks out of the water for the salmon (Direct cook at 180-200) and knocked up some roasted new potatoes which when done at home are good, but on a Green Egg are next level. 

Before we sat down, Eddy whipped out the spiced rum and started to make a caramel from the rum and sugar. Once the bubbles were large enough, he added apples and then covered it with pastry and cooked it in the egg at 180. 

While we ate, drank and showered Eddy with compliments, it was time for the Apple Tarte Tatin. A sticky masterpiece that if you didn't see it happening, you wouldn't have believed it was cooked on ceramic barbeque. It was borderline showing off. 

Fade School (Big Green Egg Classes) and Feasts are available to residents and non residents of Cloud Hill Cottage in Guiting Power.

Alternatively Fade Projects will come to your home and either run a School or Feast event.

​Links:

Chef/Host/Creator: www.fadeprojects.co.uk
Photos: www.instagram.com/sonof_william
​House: Cloud Hill Cottage
​Meat: www.waghornesbutchers.co.uk
Egg: www.biggreenegg.co.uk

Following a sell-out run of STUPIDUS MAXIMUS' last season, the brilliant Fools Delight returns with SIDESHOW from 19th-28th April in Bampton.

Created in 2022 by Lil Rice, Sam Goodburn and Head Chef Dave Cross, Fools Delight is the perfect mix of circus and dining.

This year's show transports you the turn of the century and the eerie and weird world of Sideshow, with flower fairies and fairground folk, a mystic and a magician. With dirty Americana blues, as well as delicious seasonal food at their 3-course dinner shows.

For all the info and tickets, visit www.foolsdelight.co.uk

THE PIG have announced that they have acquired the 17th century Barnsley House hotel, tucked away in the quintessential Cotswolds village of Barnsley, just four miles from Cirencester.

Nestled in historic arts and crafts style gardens, created by renowned garden designer Rosemary Verey, this little gem of a property has all the makings of a PIG already weaved into its DNA.

Chairman Robin Hutson commented on the exciting announcement, “We are absolutely thrilled to have acquired Barnsley House, it has been in my peripheral vision for many years as a possible acquisition, always thinking it would make a perfect ‘Pig’ and we are very excited to have our first pub too”.

Barnsley House will continue to operate with its existing team until Sunday 4th February, when the PIG team will go in to start the works to turn this stunner of a property into a PIG, with a view to opening the doors this summer as THE PIG-and The Village Pub, their first "Pig Pub".

THE PIG group is a personal collection of small lifestyle restaurants with rooms where the focus is on authenticity and informality of design, food and service.

With an obsessive commitment to home grown and local produce, THE PIG celebrates the seasons and uses only the best, freshest and most authentic foods and ingredients. It is all about the kitchen gardens, they are the beating heart of the operation. Everything is driven by the kitchen gardener/forager and chef. They grow and source the food and the chef then creates the menu; uncomplicated and simple kitchen garden food, true to the micro seasons with the emphasis squarely on fresh, clean flavours. What cannot be grown in THE PIG’s kitchen garden is sourced within a 25-mile radius of each hotel. There are no ‘cookiecutter roll-outs’; each hotel has its own personality and sense of self.

Every property comes with laid-back warm service and a genuine commitment to environmental and social responsibility. THE PIG hotels aim to deliver an outstanding experience for every guest; a ‘wow’ moment that surprises and delights for a price that won’t break the bank. Home grown in every way – breaking the mould of designed hotels by working with what it has and recognising what is good about that. Designed in the style that has become THE PIG’s signature, each hotel has a garden restaurant and bedrooms with a touch of luxury and bags of homely charm plus Potting Shed or Shepherd’s Hut massage treatment rooms in or near the kitchen gardens.

www.thepighotel.com/and-the-village-pub

Happy New Year!

Our highly anticipated Top 50 Pubs in the Cotswolds guide for 2024 will be landing very soon.

It's always hugely popular with the last two years' additions both attracting over 250,000 views, which it is absolutely ridiculous!

A huge thank you to all of our readers and followers for their incredible support.

Brand new for the 2023/24 season Cheltenham Racecourse has launched The Mandarin, their first walk in restaurant.

For our non Cheltenham Festival fixtures, racegoers will be able to walk in and request a table in The Mandarin. The restaurant offers a glorious and cosy Cotswold pub feel. Its impressive interior takes its inspiration from a traditional country stable. Here you will find exposed wooden beams, quirky racing artefacts and exquisite seasonal food and drink.

Racegoers can simply walk in and request a table and tuck into delicious pub favourites such as The ‘Bookies’ favourite starter Traditional Scotch Eggs and the Local Burger.

​Priced at £65 per person for 2 courses and £85 for 3 courses, with children’s meals offered at half price, it’s the perfect destination for those looking to make their Raceday experience a little more special.
​
Tables are available for 2-8 people and will be allocated on a first come first served basis.

The restaurant is named after legendary horse Mandarin who was the winner of the 1962 Gold Cup. He was ridden by the legendary jockey, Fred Winter and trained by Fulke Walwyn, a four-time Gold Cup winning trainer.

The Mandarin is well situated on the ground floor of the main grandstand and is in close proximity to the Parade Ring.

www.thejockeyclub.co.uk/cheltenham/plan-your-day/food-drink/the-mandarin-walk-in-restaurant/

With an option of two sittings throughout each day at the Cheltenham Festival, The Mandarin is a wonderful way to make your festival experience even better.

Morning Sitting: (10.30am – 2pm)

• Morning coffee and breakfast bites
  
• 3 course pub lunch

Afternoon Sitting: (2.30pm – 6pm)

• 3 course pub lunch
  
• Afternoon tea

Both above options include the below as standard:

• Club admission ticket
  
• Car parking is available upon request
  
• Official Racecard
  
• TV racing coverage
  
• Tote betting service
  
• Hospitality team to ensure the smooth running of your day

Visit www.thejockeyclub.co.uk/cheltenham/hospitality/restaurant-packages/the-mandarin-restaurant/ for al the info.

Following 37,000 nominations and six weeks of Good Food Guide inspections, The Halfway at Kineton continues to attract lots of attention after being included in The Good Food Guide’s 100 Best Local Restaurants of 2023. 

Since being taken on in February 2023 by chefs Nathan Eades and Liam Goff, the pub has caught the eye of foodies and critics (including Giles Coren who raved about the pie), and is the only pub or restaurant in the Cotswolds to feature in this list.

The Good Food Guide's Best Local Restaurant awards began 13 years ago to celebrate the places that are the beating heart of communities around Britain. 

You can find the full list HERE.

www.thehalfwayatkineton.com

​Brad Carter has announced that Carters will be moving to Westlands UK, one of the restaurant’s key suppliers, in Evesham for the summer of 2023.

The Michelin starred restaurant will move its entire team and experience to Evesham for a minimum of 3 months, where they will be supported by Gusborne, the award-winning sparkling wine producer.

Surrounded by living herbs, flowers and fauna, guests will be able to enjoy a unique 9 servings inspired by the area’s natural bounty and Carter’s ethos of ‘ultra-British seasonality’ from from Wednesday 19 July until September 2023. 

Brad Carter, said, “I’m thrilled to announce we are taking Carters to an incredible location over the Summer at one of my key suppliers, Westlands UK Evesham.

We’ve always flirted with the idea of building a restaurant at Westlands UK with Director Will Boers. Every time we visited for inspiration days at Westlands UK, it always crossed my mind how good it would be to take Carters there, and now it’s a reality. 

Having worked with Will and his family for over 13 years, showcasing all of their amazing produce and helping develop some of the products along the way - it seems so right to take the restaurant to them and create something completely unique and unmissable.

Westlands UK are committed to sustainability so our responsibility is to support their ongoing mission of work - the menu sits at around 75% of produce grown in and around the dining space.

For us, it’s a chance to be creative, think outside the box and take our plates to source - the menu here is complete sustainability - inspired by the herbs, flowers and plants of Westlands UK - in our usual style of complete circle, recycled cooking we will use whole shellfish, whole animals and seasonal fruits to create one-off unique dishes for our time in the glasshouse.

Think of the warmth in the tomatoes plucked from the vines and the intoxicating smell in the greenhouse they produce. Expect edible flowers, herbs and plants picked and harvested by hand within minutes of eating them, experiencing the optimum texture, flavour and peak freshness of the products in the environment they grow.”

As a family-owned, multi-generational business headed up by Managing Director Martin Boers, Westlands UK operate as a team, with a thoughtful approach at every step of the growing process.

Will Boers said, "We're so proud to welcome the highly-regarded Carters of Moseley on-site here at Westlands UK. Brad and I have worked closely together for a number of years and feel this collaboration is an epic match; combining sustainably-grown produce with talented chefs in an inspiring setting can only result in amazing, innovative dishes."

Bookings are open at wearecarters.co.uk

Carters at Westlands UK has been designed by 2G Design and Build​

On Monday 27th March,  the prestigious Michelin Stars were unveiled at a Ceremony for the Michelin Great Britain & Ireland Guide

There are four here in the Cotswolds, including one new addition to the guide for 2023.
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What Michelin says:

One of the last true country house hotels, this fine 14C manor house sits within 365 acres of formal gardens and parkland in a picture-postcard village. A sweeping drive leads up to the main building and the immensely charming interior features characterful oak panelling and a host of cosy open-fired lounges.

Dining here is a very formal experience: drinks and snacks are served in the bar, before a set dinner in the cavernous dining room with its large feature wall, flower arrangements, leather chairs and immaculately laid solid oak tables.

Sustainable home-grown and local produce plays a pivotal role in the cooking, which results in a flavoursome blend of simple and more luxurious ingredients. Dishes are precisely prepared and arrive in refined, tried-and-tested combinations with modern overtones.

Luxurious bedrooms are split between the house and mews cottages.

guide.michelin.com/gb/en/wiltshire/castle-combe/restaurant/bybrook
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What Michelin says:

For over 30 years, David and Helen Everitt-Matthias' brightly decorated restaurant has provided a ‘special occasion’ spot in the historic spa town of Cheltenham. The couple make a great team: Helen is in charge of the décor and keenly oversees the service, while David can be found behind the stoves day-in-day-out.
 
David enthusiastically seeks out the best of British ingredients to showcase in classically based French dishes which employ modern techniques and exhibit some original elements. There is a lightness of touch to many, like fillet of Cornish mackerel with kohlrabi and avocado, while others display bold, robust flavours, such as Brecon venison with parsnip purée and bitter chocolate. The seasons mean everything here and he isn’t afraid to use some lesser-known ingredients. Desserts are a highlight and the set priced menu is great value.

guide.michelin.com/gb/en/gloucestershire/cheltenham/restaurant/le-champignon-sauvage

What Michelin says:

In the centre of this charming spa town you’ll find an unassuming exterior concealing an elegant and stylish restaurant.

Helen runs the service and she’s a natural host, so you’ll be warmly welcomed and well looked after. Her experienced husband Jon runs things in the kitchen and his cooking is underpinned by a strong classical base, with some fine details running through his dishes. Flavours are well-judged and harmonious and his sauces are especially memorable. Many of the vegetables, herbs and edible flowers come from their own 15-acre smallholding.

guide.michelin.com/gb/en/gloucestershire/cheltenham/restaurant/lumiere

What Michelin says:

The Royal Oak started out as a drinks shelter catering for the workmen building the local church and is reputedly one of the oldest pubs in the country; Oliver Cromwell supposedly stayed here before the Battle of Edgehill in 1642. It’s a characterful place, with a lovely atmosphere, from the cosy bar to the bright, airy dining room.

Chef-owner Richard Craven has a passion for British produce and his cooking follows a strong farm-to-fork ethos, with produce coming from small producers in and around the nearby hills and estates; he favours organic and wild ingredients and game is often shot to order.

Assured, understated dishes are created with obvious care and a delicate touch – most have just 3-4 components, which allows each first-class ingredient to really shine. Richard’s charming wife Solanche looks after the service – and she clearly knows her wines.

guide.michelin.com/gb/en/warwickshire/whatcote/restaurant/the-royal-oak

What Michelin says:

Twelve acres of formal grounds surround this charming Cotswold stone house, which dates back to 1802 and offers lovely views out over the countryside.

Head Chef Ricki Weston oversees both the elegant brasserie and the intimate dining room; for a special occasion book the latter, with its neutral décor and serene, romantic feel.

The evening starts with snacks in the kitchen, before moving on to the 7 course set menu, which includes vegan, vegetarian and pescatarian versions. Don’t be misled; the terse, understated descriptions belie the detail and creativity that goes into the modern, artfully presented dishes, which come with some intriguing contrasts of texture and flavour. The wine list features both vegan and biodynamic options, as well as plenty of mature wines.
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Stay overnight in one of the luxurious modern bedrooms.

guide.michelin.com/gb/en/wiltshire/malmesbury/restaurant/the-dining-room193454

​​All copy via Michelin Guide.

You can find a full list of every One, Two and Three Star restaurant in the MICHELIN Guide Great Britain & Ireland 2023 here - guide.michelin.com/gb/en/article/michelin-star-revelation/the-full-list-of-michelin-stars-in-the-michelin-guide-great-britain-ireland-2023

Cheltenham restaurant Lumiere has been awarded its first Michelin Star.

Lead by husband and wife team Jon and Helen, Lumiere offers stunning ingredient-led tasting menus and a innovative, fine dining experience in the heart of town.

Since opening in January 2009, Lumiere has received numerous local and national awards including AA Restaurant of the Year for England, 3AA Rosettes and is regularly listed amongst the Top 20 Restaurants in the UK by Hardens.

lumiererestaurant.co.uk