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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 
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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
  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!  IMAGE VIA THE KINGHAM PLOUGH  IMAGE VIA THE KINGHAM PLOUGH  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;
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. PHOTOGRAPHY: TOM CROSS 
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
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!
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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.
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.
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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.
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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.
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.
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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.
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.
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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
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
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
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.
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.
After a brief hiatus, one of Cheltenham's most cherished restaurants will reopen its doors this December.
A true icon in the town's culinary landscape, The Mayflower will aim to rekindle the flavours that have long been etched into the memories of locals and visitors alike, with new owners Jay Ahmed and Michael Raphel paying homage to the Kong family who created and ran this much-loved restaurant for over 40 years.
Diners at The Mayflower can expect a meticulously crafted menu that celebrates the diverse regional cuisines of China. The menu will showcase a myriad of influences, combining the best of classic Chinese dishes to Cantonese and East Asian favourites, all created with a passion for uniquely rooted recipes yet with a contemporary flair, showcasing the wonderful flavours of east Asia.
The restaurant's interior is a blend of modern elegance and traditional Chinese design elements, creating a warm and inviting atmosphere.
Reservations will be open from mid December and bookings can be made through the restaurant's website www.themayflowerrestaurant.co.uk or by calling 01242 522426.
You can sign up to receive news from The Mayflower by clicking on the link above.
A true icon in the town's culinary landscape, The Mayflower will aim to rekindle the flavours that have long been etched into the memories of locals and visitors alike, with new owners Jay Ahmed and Michael Raphel paying homage to the Kong family who created and ran this much-loved restaurant for over 40 years.
Diners at The Mayflower can expect a meticulously crafted menu that celebrates the diverse regional cuisines of China. The menu will showcase a myriad of influences, combining the best of classic Chinese dishes to Cantonese and East Asian favourites, all created with a passion for uniquely rooted recipes yet with a contemporary flair, showcasing the wonderful flavours of east Asia.
The restaurant's interior is a blend of modern elegance and traditional Chinese design elements, creating a warm and inviting atmosphere.
Reservations will be open from mid December and bookings can be made through the restaurant's website www.themayflowerrestaurant.co.uk or by calling 01242 522426.
You can sign up to receive news from The Mayflower by clicking on the link above.
It was a memorable night for The Killingworth Castle, picking up three AA Rosettes at the prestigious AA Hospitality Awards.
One of the industry’s most highly anticipated events, the glittering awards ceremony at JW Marriott Grosvenor House London was hosted by much-loved TV presenter Claudia Winkleman, celebrating the UK’s top hotels, restaurants, and pubs and the people behind them.
Nestled within the picturesque village of Wootton, Nr Woodstock, The Killingworth Castle has eight luxury en-suite rooms with exquisite food that focuses on seasonal, wild & organic fare from the Cotswolds.
Establishments with three AA Rosettes are all outstanding restaurants achieving standards which demand national recognition well beyond their local area and The Killingworth Castle is one of only 7 new inns with rooms in the whole of the UK to be awarded a third rosette in 2023 at the AA’s annual Hospitality Awards last night.
The AA, which has long been a marker of leading restaurant and accommodation venues, celebrates the crème de la crème of UK hospitality. Following a visit from an anonymous inspector, the hotel was reviewed against nine quality assessment areas, ranging from standards of service to cleanliness and quality of food. The inspector described the establishment as ‘well run in a personalised way with very good hospitality from a customer-focused team which made for a welcoming atmosphere throughout the stay’.
www.thekillingworthcastle.com
One of the industry’s most highly anticipated events, the glittering awards ceremony at JW Marriott Grosvenor House London was hosted by much-loved TV presenter Claudia Winkleman, celebrating the UK’s top hotels, restaurants, and pubs and the people behind them.
Nestled within the picturesque village of Wootton, Nr Woodstock, The Killingworth Castle has eight luxury en-suite rooms with exquisite food that focuses on seasonal, wild & organic fare from the Cotswolds.
Establishments with three AA Rosettes are all outstanding restaurants achieving standards which demand national recognition well beyond their local area and The Killingworth Castle is one of only 7 new inns with rooms in the whole of the UK to be awarded a third rosette in 2023 at the AA’s annual Hospitality Awards last night.
The AA, which has long been a marker of leading restaurant and accommodation venues, celebrates the crème de la crème of UK hospitality. Following a visit from an anonymous inspector, the hotel was reviewed against nine quality assessment areas, ranging from standards of service to cleanliness and quality of food. The inspector described the establishment as ‘well run in a personalised way with very good hospitality from a customer-focused team which made for a welcoming atmosphere throughout the stay’.
www.thekillingworthcastle.com
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
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
LOVE FOOD?
VISIT EAT COTSWOLDS: OUR BRAND-NEW FOODIE WEBSITE.
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
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.
There are four here in the Cotswolds, including one new addition to the guide for 2023.
BYBROOK
THE MANOR HOUSE, CASTLE COMBE
ONE MICHELIN STAR
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
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
LE CHAMPIGNON SAUVAGE
CHELTENHAM
ONE MICHELIN STAR
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
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
LUMIÈRE
CHELTENHAM
ONE MICHELIN STAR (NEW)
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
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
THE ROYAL OAK
WHATCOTE
ONE MICHELIN STAR
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
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
THE DINING ROOM
WHATLEY MANOR, MALMESBURY
ONE MICHELIN STAR
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
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
Image: The Royal Oak, Whatcote
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
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
"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
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
T-bone steak, served with fries, salad and peppercorn sauce
Cornish Scallops & ‘Nduja Butter
Cornish Monkfish & Prawn Tandoori, Spinach & Lentil Dahl, Raita
Pictures of some of the stunning cuisine that you can expect to see at YOKU have appeared on social media.
YOKU is a brand-new Tokyo-vogue Japanese Sushi and Asian dining experience with resplendent Bar Tokyo cocktail bar, opening inside No.131 in Cheltenham.
The restaurant will open its doors on Friday 11th March 2022.
www.no131.com/yoku
YOKU is a brand-new Tokyo-vogue Japanese Sushi and Asian dining experience with resplendent Bar Tokyo cocktail bar, opening inside No.131 in Cheltenham.
The restaurant will open its doors on Friday 11th March 2022.
www.no131.com/yoku
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
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
THE SNACK DANIELS BURGER
CRISPY BELLY BITES
BACON BABY FRIES
LOADED MAC 'N' CHEESE
HALLOUMI FRIES
INSIDE STIRRUPS
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.
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.
Steaks cooking on the open flames
A beautiful piece of ribeye
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.
Apple Glazed Bacon Ribs, Apple, Tamarind & Fennel Slaw
Courgette, Wild Garlic & Mint flatbread
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
The garden at The Double Red Duke
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