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. 
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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
​
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.
​

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
​

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.
​
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

There seems to be a new restaurant opening in Cheltenham every week at the moment. Don't get me wrong, I absolutely love it, but in all honestly, I can't keep up. 

"Have you been to Journey yet?" No. "What about Cantina del Barrio?" No. "LA Smoke Hut?" No... but tell me more.

The newest addition (it might not be now. it has been 5 days after all) to the town is The Nook on Five, Cheltenham's first-ever rooftop restaurant. 

The "on Five" bit represents the floor number it is on in the Quadrangle, a 1970s once tired-looking, now completely rejuvenated, building located on the corner of Imperial Square and Promenade and overlooking the beautiful Imperial Gardens. 

What they have done here is super impressive. I'm no George Clarke, but the building was pretty grim and a bit of an eyesore. I love David Bowie and a prawn cocktail as much as the next person, but the 70s have a lot to answer for.

I digress. 

The restaurant is fresh and modern with a whiff of newness. It's a beautiful sunny day so we get a luminous view across the Cheltenham skyline. It has all the feels of Kensington until you see the Eagle Tower in the distance. We can't even blame the 70s for that. 

I was surprised to discover that this was a family-run restaurant (I just presumed it was either part of a chain or under the ownership of some big investor) and then, later, amazed to hear that it was Alisha Philpotts', head chef and cousin of the owners, first ever restaurant. 

I go all out, choosing scallops, celeriac puree, peas and chicken skin granola to start, followed by the fillet steak, café de Paris butter, caramelised shallot, wild mushrooms and vine tomatoes from the grill menu. I was torn between that and the beef shin and treacle pie. 

The scallops were perfectly juicy and the puree and added crunch of the granola worked superbly well together and the steak was genuinely the best piece of meat I have eaten this year. 

The cooking was sublime. It's fine-dining, but not the type where you get a squiggle of jus in each corner of the plate. It's also pretty punchy pricewise. My main was £38 without a side that are all priced at £6 and big enough to share. 

We all know that we are paying for the whole experience (which was very special), the spectacular location (it's lovely up there), the service (which is outstanding), the sommelier (they offer some local gems from Gloucestershire, Worcestershire, Herefordshire and Wiltshire vineyards) and the most incredible pastry chef (the blueberry custard, white chocolate mousse, puff pastry pudding look liked a work of art), but ultimately they will be judged on the food it was truly superb.

It's not somewhere you will come to eat every week that's for sure, but if they can avoid any serious teething problems and keep the quality this high every time, they could very quickly become one of the best restaurants in town.

thenookcheltenham.co.uk

Actual restaurants in the North Cotswolds are few and far between. There are lots of superb pubs that are more of a restaurant than a pub nowadays and many hotels that boast restaurants but lack that buzz that an independent can offer. 

The Old Butchers is family-run, small and far from pretentious. Pete is chef, while wife Louise takes care of the front of house, armed with her daughter and others of a similar age. The tables are always full, yet there's never a feeling of sitting on top of other diners or being involved in their conversations. 

We took a couple of friends for their first ever visit. We'd hyped it up quite a bit for a good fortnight or so which can sometimes be risky, but we've never experienced anything less than brilliant on the (probably a dozen by now) occasions we have been there.

The menu is largely European, full of seafood, steak over charcoal and seasonal game. There's a "Lobster"  swing sign outside and lots of it on the menu.

A bottle of Sauvignon Blanc (the wine list is very good) and a couple of pints of Hawkstone (Clarkson's Lager) arrive as we survey the menu. Our friends are the type of people who study the menu before they arrive and pretty much know want they are going to order. I'm the opposite. 

"Fancy sharing the 1kg T-Bone?" throwing a slight curveball to my friend. He agrees, but then proceeds to tell me that he is a medium steak eater. I'm a rare. We agree on medium-rare. 

If Mussels Mariniere is on the menu I'm probably ordering it, along with a spoon for the glorious creamy, garlicky goodness. It was a generous serving for a starter and these were absolutely massive.

The others tucked into Cornish Scallops, served in a shell in a delicious pool of Nduja Butter which offered a bit of a kick.

The Prawn Cocktail, which usually comes with a Bloody Mary sorbet on top. However our friend asked if this could come on the side as she "didn't really trust it". She loved it.

​And the Pate en Croute, pickled walnut, cornichons and punchy wasabi, mustardy dip.

Our mains arrived soon after.

They had divided the T-bone onto separate plates so we didn't have to fight over it. It was on the rarer side of medium-rare, beautifully pink with juicy bits of fat on some of the slices. It came with fries, salad and a choice of sauces, we both opted for peppercorn. The meat cut like the proverbial butter and was deliciously rich and salty. It was magical. I would order steak out more often if it was all like this.

The Cornish Monkfish & Prawn Tandoori, with Spinach, a Lentil Dahl and raita looked incredible and apparently it was. As was the 1/2 Cornish Native Lobster & Garlic Butter and the immense Crab, Truffle Fries that were ordered to accompany it. 

Pudding was replaced by more wine, while we all gushed over what we had just eaten and started planning our next visit which, I imagine, won't be too far away.

​theoldbutchers.squarespace.com

Evesham always gets a bad rap, some fair and some a little unjust. For many, it's the Onslow and Daisy to the Hyacinth Bucket over-manicured Cotswolds, and unless you live there or you were visiting The Regal Cinema, there is no real reason to visit.

The town centre is littered with charity shops, an abundance of hairdressers and double denim from the first time around. It's in desperate need of a little TLC. However, in the Market Place where Bridge Street meets Vine Street there is a beacon of hope.

What began in a converted Rice Beaufort horse box during lockdown is now a super-stylish restaurant, serving awesome burgers and cocktails over two floors of an old pub. There is a huge emphasis on the locally sourced ingredients used both in the kitchen and behind the bar and a decent selection for the vegans and vegetarians that live amongst us. They also offer a delivery service on Thursday - Sunday on their food and drink to Evesham and the surrounding areas.

We had an hour and a half before Bond was due to start at The Regal, so we were just going to grab a quick burger and drink and get on our merry way. Obviously, after looking at the menu, this didn't happen. 

"You must try the Crispy Belly Bites". Of course we did.

"The Baby Bacon Fries are particularly good". Go on then, you've twisted my arm.

Eventually our table was covered in burgers and sides.

The Snack Daniels burger was as good as it sounded. Salt beef slices, cola and bourbon-braised brisket and Tubby Tom's Smokey Schweet BBQ sauce all fighting their way out of the bun. It was delightfully messy, smokey and sticky, and honestly the best thing I had eaten for a long time.

​The recommended pork belly bites were heavenly meaty cubes, with a crispy glaze and a subtle kick from the ginger and chilli that accompanied them during the roasting.

The "Bacon Baby" fries are pleasantly thicker than the normal skinny ones you often get and smothered in baconnaise and bacon bits, each one as addictive as the last. 

Even when you know you have ordered too much, I can never ignore mac 'n' cheese on a menu. These were topped with bacon bits, chives and crispy onions and, if anything, could have been much gooier with a lot more cheese.

The same has to be said for halloumi fries, you know you don't need them but you have to order them especially when they are rubbed in Tubby Tom's espresso and smoked chipotle dust and washed down with a dark 'n' stormy.

It was all incredibly impressive from start to finish, and in fear of sounding too overdramatic, the arrival of StirrUps is absolutely massive for the town. Evesham has finally got somewhere it can be proud of and it shows other business folk that nice places can be successful there.

www.stirr-ups.co.uk

It felt like we had to wait an age for the Double Red Duke to finally open its doors. After the announcement in November 2020 that Sam and Georgie Pearman had acquired what was The Plough at Clanfield and would launch in February 2021, lockdowns and various restrictions delayed that until May 17th. 

Even more exiting was hearing that they had secured the services of Hawksmoor and PittCue's Richard Turner to work alongside Head Chef Richard Sandiford. This could only mean two things, fire and an abundance of meat.

Of course the menu isn't just full of meat. There is a cheese & onion tatin, veggie mixed grill and a trio of salads for the herbivores amongst us, but there's no fun in any of that, 

Unsurprisingly, and right up our street, there is a separate menu for steak cuts from where we picked a incredible chunk of medium-rare ribeye. I sat and watched the chefs cooking various ribs and T-bones over the flames from the 14-seater kitchen counter which felt like the front row of the world's best theatre. I always find open kitchens captivating and could sit there all day, especially watching these masters of meat at work. 

Away from beef steaks, the "Large Plate" menu boasts wild fish on-the-bone, grilled rose veal chop, fried oysters & egg tartare, spit roast turbot (which looked amazing when it went by to another table) and half a chicken spit roast, as well as the classic fish & chips, pie & mash and the Double Red burger. 

​The "small plates" menu (nobody does "starters" anymore) is equally exciting and includes some exquisite Wood Roast Sea Scallops with Wild Garlic Butter, Milk & Honey Lamb Chops with Pea & Haggis Salad (I will try this when I go next) and some superb sticky and perfectly charred Apple Glazed Bacon Ribs, Apple, Tamarind & Fennel Slaw. 

If you're feeling hungry, which we were, there's also a "snacks" menu at the very beginning featuring some wonderful light and crispy Dublin Bay Scampi and three different flatbreads. We chose the Courgette, Wild Garlic & Mint one to share but you would probably need one each depending on how many other dishes you choose and how big your appetite is.

There wasn't any room for a dessert. If I was staying the night, and home was just a short walk away up the stairs, I would have probably dipped for the white chocolate cheesecake or the sticky toffee pudding. However, if the choice is more meat or leaving room for a pudding, there is only ever going to be one winner.

If staying the night is an option for you, then the nineteen bedrooms are all as heavenly as you would expect. They each, like the whole of the interior, carry the Pearman stamp. There is an abundance of snugs where you can hide away from the world for an afternoon, and  the magnificent Downton Abbey-famed Oxfordshire countryside is quite literally on the doorstep. What's not to like?

www.countrycreatures.com/double-red-duke