The Fox at Oddington, near Stow on the Wold, will open its doors once again this July, following a complete restoration by Carole Bamford.
The pub has been carefully renovated to create six beautiful bedrooms and a large restaurant serving traditional pub dishes made with local produce.
Unusually for an inn, every bedroom is suite-style with a living area that has sofas, armchairs, desks and plenty of books. The interiors are inspired by countryside life with each room individually themed around local flora and fauna. ‘The Den’ on the ground floor is tucked away with a private terrace looking out over the walled garden whilst the light filled ‘Wild Meadow’ includes floral floral prints by Hugo Guinness and overlooks the wildflower rooftop, a living roof planted with a broad mix of hardy British wildflowers, annuals and herbs providing a diverse habitat for pollinators. ‘Hunting Lodge’ is a spacious family room with hand-crafted twin beds made from Daylesford Estate wood. Natural materials bring a country feel into the rooms, with wall colours and materials reflecting the warm tones of the Cotswolds.
With earthy tones, exposed stone and bronze finishes, the bar offers a nod to equestrian influences with reclaimed stable doors, upcycled leather (from Daylesford Organic Farm) banquette seating and reclaimed wooden benches. The large central bar leads into The Tack Room and The Parlour; two cosy dining areas full of character and with large inglenook fires.
The Restaurant, with large glass doors seats 40 and leads onto a large terrace and garden. Head Chef, Alan Gleeson created a seasonal menu celebrating the exceptional ingredients from Daylesford Organic and Wootton Estate, alongside hand-selected British growers and producers. Guests can choose from an A La Carte menu or pizza menu and during the warmer months, eat outdoors in the sun-soaked walled garden.
The oversized oak bar, a talking point of the pub, will serve craft beers, local ales, cocktails made with seasonal ingredients and specially selected wine from independent vineyards. The pub is also working with a selection of breweries that adopt a sustainable approach or are local, including Cheltenham-based Deya.
Sustainability is at the heart of the refurbished pub with local, natural, and reclaimed and recycled materials used wherever possible, including wool insulation and paint containing natural pigments. The pub is powered by 100% renewable energy and works to a minimum standard of zero to landfill, partnering with suppliers who ensure waste is converted to energy and biofuels. Rooms are supplied with Bamford products, made from the highest quality natural and organic ingredients and packaged in fully recyclable plastic bottles.
The Fox at Oddington will have 10 bikes for guests to explore the surrounding area, including Daylesford Organic Farm, a short ride away and home to Bamford Wellness Spa, Daylesford Organic Farm Shop and the Market Garden which guests can enjoy tours of. Sister pub, The Wild Rabbit, is a seven minute drive and offers its guests a fine dining experience.
We all love a good pie, right?
To celebrate British Pie Week, five of the best pubs are going into to a culinary battle on Thursday 10th March at The Chequers in Churchill.
The Chequers, The Double Red Duke and The Swan are being joined by The Kingham Plough and The Swan Inn at Swinbrook for an epic encounter to see who will be crowned The Great British Pie Off Champion 2022.
Come and get involved and enjoy a Pie and a Pint for just £20
The guest judges will crown our Great British Pie Champion at the end of the evening
For all the details and how to book, visit www.countrycreatures.com/events
Cheltenham chicken restaurant Holee Clucker will reopen its doors on Thursday 3rd February after a five month temporary closure.
The restaurant, located on Suffolk Road, felt the pressure of the National Chef Shortage back in September.
Jay Rahman, co-founder of JM Socials said: “Holee Clucker is back! We’ve taken these few months to re-evaluate our concept, update our menu and look at how we can make things even better for our guests. Like hundreds of restaurants across the UK, Holee Clucker struggled with the National Chef Shortage which of course was difficult for us - as well as many other hospitality businesses."
Holee Clucker will open with a new menu, including dishes such as the ‘green machine’ salad, a burrito rice box and updated chicken burgers.
The Scenic Supper will be “popping up” at Moreton Wine Merchants in Moreton in Marsh this January and February.
The pop-up will take place in the beautifully refurbished Tasting Room which sits 36 comfortably, hosting tables of 2 upwards on Fridays and Saturdays for 6 consecutive weekends in January & February.
You’ll be able to choose from a selection of 9 mouth-watering small plates created by The Scenic Supper's "Master of the Kitchen" Sam Idoine, with wines to match or bottles to sip.
This will take place on:
Friday 21st – Saturday 22nd January
Burns Night Tuesday 25th January
Friday 28th – Saturday 29th January
Friday 4th – Saturday 5th February
Friday 11th – Saturday 12th February
Valentines Night Monday 14th February
Friday 18th – Saturday 19th February
Friday 25th – Saturday 26th February
The opening times for each date are from 5 pm – 9.30 pm (Last food orders)
To book visit thescenicsupper.co.uk
You can view the menu below.
Bao + BBQ in Cheltenham have taken Christmas feasting to a new level this year.
They have launched their aptly named “Bao + BBQ Christmas Feast” which is a sight to behold,
The star of the show is the 900g -1kg Tomahawk steak, accompanied by a selection of Bao's favourite sides and small plates, including their incredible Katsu Arancini, Bang Bang cauli and our Yuzu Chicken Skewers.
For the board, their Michelin starred Executive Chef Keiron Stevens has created some additional "Bao Style" Christmas classics. You will find pigs in blankets with Asian salt + Pepper Triple Cooked Chips, Yorkshire Puddings, Roasted Sprouts, Bacon Glazed Carrots, BBQ Sauce and Beef Jus.
You will need to pre-order and it costs £73 per person.
What better way to kick off this season's festivities!
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.
Chef Thomas Straker is taking over the kitchen at Old Gore near Cirencester this weekend.
Thomas has designed an awesome menu meant for sharing for the table. His approach to food is honest, uncomplicated and totally produce driven, using the best seasonal produce available.
He has spent the majority of the last decade working in some of London’s top restaurants, The Dorchester, Dinner and Elystan street to name a few.
On Friday and Saturday night, and Sunday lunch, Thomas will be firing up all of the firepits at Old Gore, where he will be showcasing what his food is all about, simplicity, seasonality and conviviality, cooking in the open kitchen and outside on the monster grill and asado pit, expect fire and flavour in abundance.
Old Gore is a lovingly restored Cotswold stone barn situated just out of Cirencester which has recently been opened and will be hosting weddings, parties and private events throughout all seasons.’
Tickets have completely sold out for Saturday night but there are few remaining tables left for Friday night and Sunday lunchtime.
Click HERE for tickets.
Click HERE for the menu
Old Gore by Yard Space
The Scenic Supper’s fine dining experience continues at its winter dining hub, The Stone Barn at Fir Farm, on the outskirts of the village of Lower Swell, near Stow-on-the-Wold, Gloucestershire.
The Stone Barn offers a warm, intimate dining space within a beautifully renovated farm building with full-height windows from which to enjoy far-reaching views across the Cotswolds.
The Scenic Supper’s King Stone Gin bar will continue to offer its delicious seasonal, gin-based cocktail menu using homemade shrubs, cordials and mixers alongside a carefully curated selection of English sparkling wines, Old and New World varieties and locally made beers and ciders.
Championing local, seasonal produce remains key to The Scenic Supper’s dining experience with head chef, Samuel Idoine showcasing the finest fresh local produce in accordance with its ‘Paddock to Plate’ ethos, including Fir Farm’s home-reared, grass-fed beef and lamb, poultry and game. Other outstanding Scenic Supper suppliers include Mark’s Cotswold Bakery, Drinkwaters Fruit and Veg, King Stone Dairy, Cotswold Brew Company and Spinners Cider.
For December, the four and six-course menus will have a festive flavour – perfect for celebrating the season with family and friends or business colleagues.
Bookings opened 1st October for either the pre-set, four course lunch menu (£55pp) or the six-course dinner menu (£70pp). The Barn will be open for lunch from 12.30pm – 3pm for tables of two or more and for dinner for tables of six only from 6.30pm – 11.00pm – Wednesdays – Saturdays. All tables for the four or six-course pre-set menus are bookable and payable in advance.
For all the information and how to book, visit thescenicsupper.co.uk/fir-farm
Keiron Stevens, the former Head Chef at 1 Michelin Star restaurant Adams, will be joining the Cheltenham-based restaurant group JM Socials.
He will be joining the group as their new Executive Chef, heading up the kitchen operations across their six restaurants. Beginning at one of their original Cheltenham restaurants, Prithvi, he’ll be leading the team in enhancing and developing their Indian-inspired menu.
Originally from Cheltenham, Keiron has previously cooked in two Michelin star kitchens, including as a sous chef at Pennyhill and a senior sous chef at Gidleigh Park. He also spent one year training in the illustrious 3 Michelin Star ‘Benu’ in San Francisco.
He’s now moving back to the town his culinary journey began at the then 2 Michelin Star Le Champignon Sauvage while still at school.
Discussing his new position, Keiron said: “There’s massive scope to what we can do at the JM Socials' restaurants. My main focus will be Prithvi to begin with, a fantastic restaurant in my hometown that’s won many culinary hearts. I’m excited to push things forward here and work collaboratively with the team.”
Prithvi has thrived in Cheltenham for nine years, previously being named in the top 10 UK restaurants, amongst a number of other accolades. The other JM Socials establishments, owned by long-term friends and restaurateurs Jay Rahman and Michael Raphel, are a collection of new cuisine concepts, casual eateries and South Indian restaurants.
As well as launching an espresso bar this winter, their expansion plans continue with talks of the duo launching a restaurant alongside Keiron.
Global travel site Big 7 announced their Top 50 Gastropubs list for 2021 which features 3 pubs from here in the Cotswolds.
From London boozers with creative small plates to local country inns boasting a Michelin Star, these places are shining a light on regional British ingredients. Think luxury scotch eggs, house-cured meats, and artisan ingredients... places where you come for a laid back Sunday roast and a delicious date night dinner.
Here's what they say about the 3 featured pubs from the Cotswolds.
THE WILD RABBIT, KINGHAM
The incredible food at The Wild Rabbit all starts with a huge emphasis on sourcing the best ingredients from its own market garden at Daylesford farm. Once that has been done, the dishes they serve to are contemporary and yet exactly what you want in terms of comfort food. The Wild Rabbit is a proper British inn, where you can eat, drink and sleep.
Must-eats include the South Devon beef ribeye with Bledington Blue cheese and pickled walnut, with one of the tempting seasonal soufflés for dessert.
THE CHURCHILL ARMS, PAXFORD
This 17th century inn has chef Nick Deverell-Smith at its helm, who trained under Gordon Ramsay and Marco Pierre White. So it should come as no surprise the food here is nothing short of perfection. There’s all the classics such as a pretty-pink Beef Wellington, as well as creative twists using locally sourced ingredients.
THE KILLINGWORTH CASTLE, WOOTTON Nr WOODSTOCK
‘The Killy’, as it’s locally known, has gone from strength to strength since a refurb a few years ago. A beautiful 17th-century coaching inn with barn bedrooms for guests and a menu full of local goodies.
Most of the ingredients are organic and you can taste the goodness in every mouthful. There’s even the owner’s own craft beer to sip: three ales, all brewed in the Cotswolds.
Visit bigseventravel.com/the-50-best-gastropubs-in-the-uk for the full list
The Scenic Supper have announced their location for the upcoming winter season.
After a hugely successful spring and summer at Todenham Manor Farm, the team will re-locate to a snug Cotswold stone barn at Fir Farm, Lower Swell, just outside of Stow-on-the-Wold.
The Barn at Fir Farm has a warm and intimate feel and boasts just five tables, seating six guests each.
Their brilliant head chef Sam Idoine will again be creating pre-set, seasonal, six-course lunch and dinner menus showcasing the best Cotswold produce available, including game from local estates and locally grown vegetables.
The winter event will be running Wednesdays to Saturdays, starting on Wednesday 10th November and running until Saturday 18th December 2021.
On top of this, Scenic Supper and King Stone Gin founder, Sam Lawson-King, will be creating a seasonal range of delicious gin cocktails made using his own mixers, shrubs and cordials.
Bookings for this exclusive Winter event go on sale at 10am October 1st.
For all the information about The Scenic Super, please visit www.thescenicsupper.co.uk.
We enjoyed a wonderful lunch at The Bathurst Arms this week.
The pub is set in an idyllic location beside the River Churn in North Cerney, between Cheltenham and Cirencester, and offers a wonderful organic small-plate and grill menu with 95% of ingredients being sourced from certified organic farmers, producers and suppliers
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?
To celebrate Summer, The Scenic Supper is hosting something a little different for the August Bank Holiday weekend.
"The Long Table" will take place over 2 evenings - Friday 27th and Saturday 28th August at Todenham Manor Farm, just outside Moreton in Marsh.
The Long Table will bring some important things ‘back to the table’ that we’ve all missed over the past 18 months... friends, family and laughter, all served over incredible food from the seven-course menu and cocktails to share at their feasting table.
Visit www.thescenicsupper.co.uk to book.
Following the launch of The Wild Rabbit in 2013, Carole Bamford will open her second pub with rooms at the beginning of next year. Keeping true to its original heritage, The Fox will remain a welcoming pub for the community, and pitstop for country walks.
Continuing the legacy of its previous owners, the traditional inn will serve a hearty menu with classic pub dishes such as burgers, fish & chips and Sunday roasts, made with local organic ingredients. Seating up to 90 covers inside, a spacious terrace will accommodate a further 40 people.
The pub will house eight bedrooms, all decorated in Daylesford’s signature style and opposite, The Coach House offers a self-catering alternative ideal for larger families or parties of friends.
Daylesford Farm is set in over 2,500 acres of idyllic rolling organic countryside. Recently awarded a Green Star by the Michelin Guide, the farm is home to the flagship farmshop, Bamford Wellness Spa and three restaurants: The Old Spot, The Trough Café and The Legbar. The Cookery School offers a range of courses to suit different levels and a busy schedule of events such as floristry courses, gardening workshops and market garden tours provides plenty to do.
For one night only, The Scenic Supper will be celebrating the end of their spring menus by creating an incredible 7-course "Spring Harvest" menu, celebrating the very best of British.
The menu will be available on Saturday 29th May, and will include some mouth-watering dishes in their stunning glasshouses overlooking the glorious Cotswolds countryside at Todenham Manor Farm near Moreton in Marsh.
The menu costs £90.00pp, with an optional wine flight to compliment for £55.00pp.
You can find the menu below and book now by visiting www.thescenicsupper.co.uk.
After months of domestic imprisonment, the twelfth of April had become a highly significant day as pubs and restaurants were allowed reopen, albeit outside, and everything in the world was hunky-dory once again.
It snowed. Is this some kind of sick joke Mother Nature? She's obviously a bitter and twisted teetotaller.
We didn't venture out until Friday. We also chose to go at lunchtime as I thought a balmy 9 degrees was more appealing than 4 degrees later on that evening. My choice was also based on the size of heaters so The Hollow Bottom it was.
Before The Lucky Onion Group acquired the pub, the previous owners had replaced a tiny unfunctional car park at the rear with some tiered decking, a "beach bar", a boules court and BBQ pit. Although I have to this day never seen either of the latter two used, it was an impressive space.
Two thirds of the space is covered with the rest open for people to soak up the spring sunshine in their coats and hats. We were undercover.
I had gone prepared with four layers and a scarf. However, after five minutes I had removed the scarf and two of the layers as the monster gas burner was making us feel like we were in Greece rather than Guiting Power.
The Hollow Bottom has a new menu which was long overdue. They tried putting their stamp on various pub classics when they first opened. Some really worked. The Ham, Egg and Chips is an impressive whole honey-glazed ham hock and has survived the cull. Others, like the chicken in a basket, really didn't work and have had the chop.
The menu consists of some light bites, including things like 1/2 Pint Prawns with Aioli and Chilli Whitebait. There are ten starters, twelve main courses, if you include the four "pub classics" and a selection of sides.
We ordered the Twice Baked Haddock Souffle, New Seasons Asparagus, Chives & Caviar Sauce and the Confit Wood Pigeon & Chicken Liver Pate to start, followed by the Cotswold Venison & Claret Pie (with a courtesy side of fries for the gravy) and the Spiced Rubbed Pork Belly, Spring Carrots, Pearl Barley Risotto & Apple Chilli for mains.
It was incredibly impressive.
This was seriously good grown-up cooking which the pub deserves. It was the kind of food you would expect to see at its sister pub, The Wheatsheaf in Northleach which has always been superb.
We may have to sometimes battle the elements and the part of your brain that questions why you would consider eating outside in freezing temperatures, but my god, it's good to be back out
The Scenic Supper have created a lunch menu that will be available on Fridays and Saturdays throughout June & July.
They will offer a 3-course set menu for £50 per guest.
The Glasshouses will be available to book from April 1st for 2 & 4 people.
The Scenic Supper is located at Todenham Manor Farm near Moreton in Marsh
Landlords Pete Creed and Tom Noest of The Bell at Langford are opening a sister pub in the Cotswolds.
The Lamb Inn at Shipton-under-Wychwood will be opening on June 21st 2021.
You can see the sample menu below.
You can keep up to date with developments at www.thelambshipton.com.
The first pictures of some of the food we can expect to see at the new Bao & BBQ restaurant were released on Instagram this morning.
The restaurant is due to open at the end of March on Cheltenham's Regent Street, in the former home of the hugely popular Japanese restaurant Koj which closed in September 2020.
Bao & BBQ will be part of the JM Socials brand who already own Prithvi, Bhoomi Kitchen and Holee Cow in the town.
The official opening date is yet to be announced.
After an intense 2 year search for a new destination, The Coconut Tree have revealed that they will be opening a new restaurant in the historic city of Bath.
36 Broad Street will be the home of incredible Sri Lankan street food and will open later this spring.
This is the seventh Coconut Tree restaurant that first opened its doors in Cheltenham in 2016. You can find them now in Cheltenham, Oxford, Cardiff, Bournemouth, and two venues in Bristol.
There are lots of restaurants, delis and pubs offering awesome takeaways this week here in the Cotswolds. Check with each for their opening times and availability and support as many as you can.
The Stump, Nr. Northleach
Incredible pizza from the Stump Shack
Smiths, Bourton on the Water
Burger and dirty fries heaven
Hiro Sushi, Chipping Norton and surrounding areas
Awesome sushi to your door
Greedys Fish and Chips, Stow on the Wold
Great British classic
Holee Cow, Cheltenham
The best burgers in 'Nam
The Coconut Tree, Cheltenham
Sri Lankan heaven
The Old Butchers, Stow on the Wold
The best takeaway menu on the market
Click and collect Japanese takeaway
The Bell Inn, Langford
Michelin quality food at home
Sublime Indian Cuisine
Woodsman, Stratford upon Avon
Wild at heart
The Ebrington Arms, Nr Chipping Campden
A weekend takeaway for your walk
Great food at home
Fine-dining at home
D'Ambrosi, Stow on the Wold
The best deli in the Cotswolds
Bottle of Sauce, Cheltenham
Burger Click and collect
The Cotswold Guy
Great food delivered to your door
The Find, Cheltenham
Brunch and Sunday Lunch at Home
The Bathurst Arms, North Cerney
Great takeaway menu
Sourdough Revolution, Lechlade
Wonderful bread, pizza, chicken + more!
The Killingworth Castle, Nr Woodstock
A treat for your walk
The Scenic Supper returns this April at a new location, tucked away in the beautiful Todenham Manor Farm near Moreton-in-Marsh.
After launching during the summer 2020, The Scenic Supper created a spectacular and unique dining experience with spectacular views across the Cotswolds and served over 680 diners, mixed more than a thousand cocktails and opened for 40 incredible evenings.
2021will see seven brand new sustainably built glasshouses that will host parties of two and four, equally stunning views and a stunning 5-course menu featuring lots of wonderful local ingredients.
There will also be a brand new King Stone Gin bar which will be serving even more craft cocktails, English sparkling wine, and other local booze.
The spring dates run from Thursday 1st April to Friday 28th May 2021.
Book your table now at www.thescenicsupper.co.uk
Properly good burgers have been hard to find in the North Cotswolds. There are pubs (The Chequers at Churchill) and restaurants (The Old Butchers) who have exceptional patties on their menu, but, until now, nowhere has ever offered a dedicated menu.
Smiths of Bourton (on the Water) is run by brothers Seb and Theo Smith. Seb fell in love with burgers while living out in America and Theo's passion for food saw him enjoy an inspiring stint at the much-acclaimed Mash Inn at Radnage. However, like all other restaurants, they've had to adapt to the COVID times in which we live and adapt they have.
They open every evening for takeaway, from 5pm - 9pm. The "Lockdown" menu features eight burgers with an extra unique special each week. There's everything from a classic cheeseburger, with extra pickles and bacon as optional extras, to the lively Chimichurri Burger and Triple B with goats’ cheese, blueberry BBQ sauce, bacon and crispy onions
On top of that there are 4 types of fries, including their incredible crispy bacon, house sauce and spring onion-donned Dirty Fries, truffle aoili, parmesan and crispy sage fries and Rosemary and Parmesan, as well as your regular fries which each burger comes with. You can up grade to any of the others which is most definitely worth doing.
We ordered last weekend for a Sunday night treat. The food was still hot after the 7-minute drive home and the 2-minute photo shoot for the gram... and this post.
The burgers were big, fat and juicy... and delightfully messy, the types where you walk to wash your hands with your arms in the air to avoid touching anything on your way to the taps, which you try turning on with your elbow.
The fries were equally incredible. The sauce on the "Dirty" ones tasted like it had just come out of a Big Mac and the Truffle ones disappeared before a bite of a burger was taken... they were that good.
The whole lot surpassed our expectations, although we had only heard very good things. Perhaps we're just not used to this kind of thing being available in the North Cotswolds. Let's just hope they're here to stay.
Now all we need is Deliveroo.
Heat after drive and photo shoot 8
Expectations surpassed 10
The Bathurst Arms in North Cerney, Nr Cirencester, has been awarded five prestigious stars for "Organic Served Here" by the Soil Association Certification.
It is the first pub in the UK to receive 5 stars and the award has been a target for Bathurst Arms director, Jordan Pelly and his head chef, Michal Wlodarcyk, since they reopened the doors to the famous pink pub in July this year.
Mark Machin, Development Manager for Soil Association Certification said, “We’re very proud to welcome The Bathurst Arms to the movement of hospitality businesses that have decided to grow back better by putting sustainability at the heart of their business.
“After a particularly challenging period for the industry, it’s really encouraging to see businesses like The Bathurst continue engaging with Organic Served Here. By sourcing organic food and drink, Organic Served Here award holders are helping reduce the carbon footprint of their menu and ensure higher levels of biodiversity on our farmland.”
Jordan said: “This is great news for us as a young team with my first business, the message behind what we offer here is a strong one and something we should all learn more about. We are so lucky to have such fantastic farmers on our doorstep like Purton House Organics, Duchy Home Farm and Daylesford Organic and fishmongers New Wave and Flying Fish, all of these businesses help us source the finest ingredients for our menu with strong sustainable principals. As well as the ethical contribution sourcing organic & wild foods is such an obvious choice for us, as we strive for the best quality ingredients. From beef fed on a pasture diet to ingredients in season, flavor is paramount with these choices inevitably kinder to the environment and world we live in.
“We offer great small plates that showcase our approach using the best the seasons have to offer. Right now we are serving dishes like “Salt baked celeriac with wild girolles and mushroom”; “Purton Farm organic pork belly with Jerusalem artichoke with pork & apple sauce”; and for the seafood lovers, line caught plaice, on the bone with a smoked lime butter and pickled sea lettuce.”
The pub has also recently been using surplus organic vegetables and fruit from the village as there are several allotments owned by the nearby Bathurst Estate looked after by hard working villagers.
“We plan to roll out a five star organic menu in a take away format as well, we understand that in the current climate not everyone is comfortable eating out so we want to be able to create our dishes for you to take home and enjoy. “Jordan added.