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On Monday the 9th of February, the culinary world gathered in anticipation as the new MICHELIN Stars were revealed at the 2026 MICHELIN Guide Ceremony, held at the Convention Centre in Dublin. Here in the Cotswolds, we are pleased to report that five of our restaurants have once again retained their coveted one-star distinction, and here they are!
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The view from the Mandarin Restaurant
Cheltenham’s dining scene continues to evolve, and its latest addition brings something altogether new. COALHOUSE, a smokehouse and taproom created by chef-restaurateur Lewis Spencer and co-owned by Jay Rahman of Prithvi, promises to add depth, warmth and a touch of smoke to the town’s food landscape.
At its heart lies the philosophy of “Brew & Que”- the simple but irresistible idea of live-fire cooking paired with excellent local brews. The inspiration draws from the fire pits of the United States and the bold flavours of Mexico, but the execution will feel firmly rooted in Cheltenham.
Expect dishes led by the smoker; slow-cooked brisket, pulled pork, flame-charred vegetables, each imbued with that unmistakable smokiness which only time and wood can achieve. This is food designed for sharing, generous in both flavour and spirit, with the emphasis on comfort rather than ceremony.
Alongside the food sits an equally important element: the taproom. The bar champions craft beers and ciders from local breweries, with a rotating selection designed to complement the food. A hoppy pale ale with ribs, perhaps, or a crisp cider to cut through the richness of tacos, each pairing is considered, without being overthought.
The atmosphere is intended to be lively and welcoming; less formal restaurant, more gathering place. Music, conversation and the comforting aroma of smoke will define the experience, creating somewhere to settle in for an evening with friends as much as to enjoy a quick bite and a pint.
With Spencer’s expertise in live-fire cooking and Rahman’s proven eye for creating standout dining destinations, COALHOUSE is set to become a distinctive new fixture in Cheltenham. A place where the focus is on flavour, sociability and craft – all the right ingredients for a restaurant the town will quickly make its own.
Where & when:
32-34 Clarence St, Cheltenham GL50 3NX
17.10.2025
At its heart lies the philosophy of “Brew & Que”- the simple but irresistible idea of live-fire cooking paired with excellent local brews. The inspiration draws from the fire pits of the United States and the bold flavours of Mexico, but the execution will feel firmly rooted in Cheltenham.
Expect dishes led by the smoker; slow-cooked brisket, pulled pork, flame-charred vegetables, each imbued with that unmistakable smokiness which only time and wood can achieve. This is food designed for sharing, generous in both flavour and spirit, with the emphasis on comfort rather than ceremony.
Alongside the food sits an equally important element: the taproom. The bar champions craft beers and ciders from local breweries, with a rotating selection designed to complement the food. A hoppy pale ale with ribs, perhaps, or a crisp cider to cut through the richness of tacos, each pairing is considered, without being overthought.
The atmosphere is intended to be lively and welcoming; less formal restaurant, more gathering place. Music, conversation and the comforting aroma of smoke will define the experience, creating somewhere to settle in for an evening with friends as much as to enjoy a quick bite and a pint.
With Spencer’s expertise in live-fire cooking and Rahman’s proven eye for creating standout dining destinations, COALHOUSE is set to become a distinctive new fixture in Cheltenham. A place where the focus is on flavour, sociability and craft – all the right ingredients for a restaurant the town will quickly make its own.
Where & when:
32-34 Clarence St, Cheltenham GL50 3NX
17.10.2025
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Bourton on the Water is the sort of village that looks like it was designed to lull you into a false sense of calm, with the River Windush trickling obligingly under tiny bridges and where tourists clutch cameras and phones as though the scenery might vanish if unphotographed for the umpteenth time. However, if you go in the middle of summer it's anything but calm. It’s also, possibly, the last place you’d expect a burger that could outshine some of London’s finest. And yet, tucked into a modest side street, Smiths of Bourton has quietly been turning patties into an art form, proving that culinary audacity often thrives where you least expect it.
The story begins in 2020, when the world collectively paused and hospitality teetered on the brink. The Smith family’s tea room closed its doors, and the sensible thing would have been to wait it out. Instead, with a leap of faith and youthful confidence, the two brothers Theo and Seb did the brilliant thing: they started serving burgers to locals from the tiny kitchen. It was a survival tactic with swagger and Smiths as we know it today was born.
In less than five years, Smiths has gone from takeaway experiments to national recognition with a much bigger kitchen. Their “MR.P” burger scooped third place at the 2025 National Burger Awards, and they were crowned Best Burger in Gloucestershire. But accolades, as the brothers would happily tell you, are just frosting on a very juicy patty. The real magic is in their 'Passionate About Patties' ethos. That passion permeates everything that the restaurant has to offer, from the service, the music and the ever-evolving menu, turning every visit into a carefully orchestrated, indulgent experience.
This year, Smiths takes on yet another stage: The Big Feastival. For something that started with a handful of buns and a pinch of optimism, this is a remarkable step. The Big Feastival is one of the UK’s most celebrated food festivals. It’s a gathering of culinary talent from all over the UK and, for us, it's great to see a Cotswolds brand taking centre stage. As well as offering a selection of their classics, the pair have been working on the Big Feastival Stack; a one-off creation designed to wow both eyes and taste buds. It’s a burger that makes a statement without shouting and one every patty-loving Feastival-goer should try.
Yet awards, festivals, and viral Instagram reels and TikToks tell only half the story. Smiths is ultimately a tale of resilience and they continue to innovate and refine their product to be the best it can possibly be. From a crisis-born experiment to a nationally recognised brand, it’s powered by sheer determination, creativity, and a healthy dose of stubborn charm and every burger served is a testament to what happens when ambition meets craft, and when a tiny village kitchen refuses to be ordinary.
The bridges in Bourton on the Water will still get their fair share of photos, but we all know the real attraction is now served in a bun.
www.smithsofbourton.com
The story begins in 2020, when the world collectively paused and hospitality teetered on the brink. The Smith family’s tea room closed its doors, and the sensible thing would have been to wait it out. Instead, with a leap of faith and youthful confidence, the two brothers Theo and Seb did the brilliant thing: they started serving burgers to locals from the tiny kitchen. It was a survival tactic with swagger and Smiths as we know it today was born.
In less than five years, Smiths has gone from takeaway experiments to national recognition with a much bigger kitchen. Their “MR.P” burger scooped third place at the 2025 National Burger Awards, and they were crowned Best Burger in Gloucestershire. But accolades, as the brothers would happily tell you, are just frosting on a very juicy patty. The real magic is in their 'Passionate About Patties' ethos. That passion permeates everything that the restaurant has to offer, from the service, the music and the ever-evolving menu, turning every visit into a carefully orchestrated, indulgent experience.
This year, Smiths takes on yet another stage: The Big Feastival. For something that started with a handful of buns and a pinch of optimism, this is a remarkable step. The Big Feastival is one of the UK’s most celebrated food festivals. It’s a gathering of culinary talent from all over the UK and, for us, it's great to see a Cotswolds brand taking centre stage. As well as offering a selection of their classics, the pair have been working on the Big Feastival Stack; a one-off creation designed to wow both eyes and taste buds. It’s a burger that makes a statement without shouting and one every patty-loving Feastival-goer should try.
Yet awards, festivals, and viral Instagram reels and TikToks tell only half the story. Smiths is ultimately a tale of resilience and they continue to innovate and refine their product to be the best it can possibly be. From a crisis-born experiment to a nationally recognised brand, it’s powered by sheer determination, creativity, and a healthy dose of stubborn charm and every burger served is a testament to what happens when ambition meets craft, and when a tiny village kitchen refuses to be ordinary.
The bridges in Bourton on the Water will still get their fair share of photos, but we all know the real attraction is now served in a bun.
www.smithsofbourton.com
Photography: Katherine Williams
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Some places in the Cotswolds are so perfectly arranged you half expect to find a National Trust volunteer polishing the scones. The Straw Kitchen is not one of them.
This place is a delightful oddity in more ways than one. It feels like one of the Cotswolds' best-kept secrets that somehow everyone seems to knows about, and bar the pottery itself, the only neighbour of note is the Cotswolds Distillery a couple of miles down the road, which is a fine if your plans involve whisky before noon, but less immediately helpful when you’re seeking coffee, eggs and bacon.
In a world where cafés look like they’ve been born of a mood board, paint charts and week-long branding meetings, The Straw Kitchen laughs in the face of coordinated colour palettes. As you walk in from the car park, you are greeted by an artfully chaotic jumble of mismatched tables, chairs in a red-sided canopy tent stuck to the side of what looks like an old stone barn, half-hidden behind some plants tall enough to demand planning permission.
Walking into the barn, you are hit the waft of coffee like the opening bars of your favourite song, a kitchen alive with clatter and chatter and a much more rustic feel with wooden beams, panels and tables. The walls are a happy muddle of art that doesn’t match, books stacked on shelves that don’t care, clay pots keeping company with yet more books, and a few old tennis rackets which, for reasons I can’t explain, look like they’ve always lived there. It's like boho-chic experiment gone gloriously right and manages to feel both thrown together and utterly deliberate.
It was wonderfully busy and we found a small table next to an open window in the red tent. Just inside enough to be out of the direct sun of this third life-threatening heatwave of the summer, but outside enough to feel like we're not scared. The menus are all above the kitchen inside the barn so it's a case of taking enough photos on your phone to take back to the tables with you, while picking up your cutlery, napkins and bottle of organic tomato sauce on the way past.
The menu, thankfully, keeps things gloriously simple. A Paddock Farm bacon sarnie, homebaked toast, homemade beetroot relish and homegrown leaves (£7.50) or Paddock Farm eggs on toast (£6.50), again all homemade and a choice of poached, scrambled or fried. There are some extras you can add too.
I joined the queue behind someone who was still deciding when ordering and in front of a cyclist in full lycra from a table spandexed-clad gents in the garden, settled in for their mid-ride refuel. I will never fully understand the confidence with which a grown man will stroll into a civilised breakfast wearing cycling lycra, an outfit that leaves absolutely nothing to the imagination, and order scrambled eggs as though he’s in trousers. I ordered poached eggs on toast with added bacon (+£3.50) twice and two flat whites.
The flat white was, naturally, served in a Whichford Pottery mug. There’s something deeply pleasing about drinking from a vessel made just metres away, knowing you could wander in afterwards and take one home. The breakfast arrived, yes on a Whichford Pottery plate, with a couple of eggs ready for the runny yolk fork test with a pile of beautifully smoky thin-cut bacon and leaves on the side. Where breakfasts in the Cotswolds usually cost more than your first car, finding one for a tenner was as refreshing as the charm and character of our surroundings.
The pottery itself is just a short along the path through the middle of the vibrant garden, past the empty table that the cyclists vacated and dogs and humans sheltering under parasols and canopies. Shelves and tables are stacked with the cups and plates you just drank from and ate off and lots more you can buy, so don’t be surprised if you leave clutching a Whichford mug like it’s a trophy. There is an abundance of assorted garden pots too for any budding Monty Dons out there, with one designed in tribute to his old dog, Ned and handmade by the pottery.
We left with full stomachs, a new mug, and that contented feeling that comes from having spent a morning somewhere that matters to the people who run it. It's rare it is to find a place that manages to be both unpretentious and authentically warm. and one that wears its quirks like a badge of honour. It's a breakfast spot for those who want to be fed and not fussed over in a wonderfully unpretentious, relaxed atmosphere that’s welcoming without being twee.
If you like your breakfast with a bit of character, your coffee in a handmade mug, and the company of a crowd that’s equal parts dogs, cyclists, locals, and pottery pilgrims, then The Straw Kitchen is worth the detour, worth the time, and worth telling your friends about, though selfishly, you might also be tempted to keep it to yourself.
www.whichfordpottery.com/visit/straw-kitchen
Whichford, Nr. Shipston-on-Stour, Warwickshire, CV36 5PG
Open: Wednesday to Saturday: 10am to 4pm
Closed: Sunday to Tuesday
This place is a delightful oddity in more ways than one. It feels like one of the Cotswolds' best-kept secrets that somehow everyone seems to knows about, and bar the pottery itself, the only neighbour of note is the Cotswolds Distillery a couple of miles down the road, which is a fine if your plans involve whisky before noon, but less immediately helpful when you’re seeking coffee, eggs and bacon.
In a world where cafés look like they’ve been born of a mood board, paint charts and week-long branding meetings, The Straw Kitchen laughs in the face of coordinated colour palettes. As you walk in from the car park, you are greeted by an artfully chaotic jumble of mismatched tables, chairs in a red-sided canopy tent stuck to the side of what looks like an old stone barn, half-hidden behind some plants tall enough to demand planning permission.
Walking into the barn, you are hit the waft of coffee like the opening bars of your favourite song, a kitchen alive with clatter and chatter and a much more rustic feel with wooden beams, panels and tables. The walls are a happy muddle of art that doesn’t match, books stacked on shelves that don’t care, clay pots keeping company with yet more books, and a few old tennis rackets which, for reasons I can’t explain, look like they’ve always lived there. It's like boho-chic experiment gone gloriously right and manages to feel both thrown together and utterly deliberate.
It was wonderfully busy and we found a small table next to an open window in the red tent. Just inside enough to be out of the direct sun of this third life-threatening heatwave of the summer, but outside enough to feel like we're not scared. The menus are all above the kitchen inside the barn so it's a case of taking enough photos on your phone to take back to the tables with you, while picking up your cutlery, napkins and bottle of organic tomato sauce on the way past.
The menu, thankfully, keeps things gloriously simple. A Paddock Farm bacon sarnie, homebaked toast, homemade beetroot relish and homegrown leaves (£7.50) or Paddock Farm eggs on toast (£6.50), again all homemade and a choice of poached, scrambled or fried. There are some extras you can add too.
I joined the queue behind someone who was still deciding when ordering and in front of a cyclist in full lycra from a table spandexed-clad gents in the garden, settled in for their mid-ride refuel. I will never fully understand the confidence with which a grown man will stroll into a civilised breakfast wearing cycling lycra, an outfit that leaves absolutely nothing to the imagination, and order scrambled eggs as though he’s in trousers. I ordered poached eggs on toast with added bacon (+£3.50) twice and two flat whites.
The flat white was, naturally, served in a Whichford Pottery mug. There’s something deeply pleasing about drinking from a vessel made just metres away, knowing you could wander in afterwards and take one home. The breakfast arrived, yes on a Whichford Pottery plate, with a couple of eggs ready for the runny yolk fork test with a pile of beautifully smoky thin-cut bacon and leaves on the side. Where breakfasts in the Cotswolds usually cost more than your first car, finding one for a tenner was as refreshing as the charm and character of our surroundings.
The pottery itself is just a short along the path through the middle of the vibrant garden, past the empty table that the cyclists vacated and dogs and humans sheltering under parasols and canopies. Shelves and tables are stacked with the cups and plates you just drank from and ate off and lots more you can buy, so don’t be surprised if you leave clutching a Whichford mug like it’s a trophy. There is an abundance of assorted garden pots too for any budding Monty Dons out there, with one designed in tribute to his old dog, Ned and handmade by the pottery.
We left with full stomachs, a new mug, and that contented feeling that comes from having spent a morning somewhere that matters to the people who run it. It's rare it is to find a place that manages to be both unpretentious and authentically warm. and one that wears its quirks like a badge of honour. It's a breakfast spot for those who want to be fed and not fussed over in a wonderfully unpretentious, relaxed atmosphere that’s welcoming without being twee.
If you like your breakfast with a bit of character, your coffee in a handmade mug, and the company of a crowd that’s equal parts dogs, cyclists, locals, and pottery pilgrims, then The Straw Kitchen is worth the detour, worth the time, and worth telling your friends about, though selfishly, you might also be tempted to keep it to yourself.
www.whichfordpottery.com/visit/straw-kitchen
Whichford, Nr. Shipston-on-Stour, Warwickshire, CV36 5PG
Open: Wednesday to Saturday: 10am to 4pm
Closed: Sunday to Tuesday
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One of the Cotswolds’ most iconic racing pubs, The Hollow Bottom, is set to reopen its doors on Friday 25th July 2025, under the experienced stewardship of chefs Nathan Eades and Liam Goff.
Situated just 25 minutes from Cheltenham Racecourse in the heart of the Cotswolds, The Hollow Bottom has long been a favourite among racing fans, locals, and visitors alike.
Nestled within a few miles of the legendary stables of Nigel and Willy Twiston-Davies and Jonjo and AJ O’Neill Racing, the pub’s strong horse racing heritage will continue to be celebrated at its core.
Eades and Goff, who already run two acclaimed pubs - the Michelin recommend Halfway at Kineton and Horse and Groom in Bourton on the Hill that was awarded a coveted Bib Gourmand in 2025 - bring with them a passion for honest food, warm hospitality, and breathing new life into beloved village pubs.
“We’re incredibly proud to be taking on such an important local institution,” said Nathan Eades. “The Hollow Bottom is more than just a pub, it’s a huge part of Guiting Power and the local farming and racing community, and we’re honoured to carry that legacy forward and give the village their much-loved pub back. It’s sadly lost its way in recent years and we very much want to take it back to its glory days of yesteryear.”
Guests can expect daily-changing menus with some local favourites, drinks that pay homage to the pub’s heritage, cracking wines and a vibrant warm welcome.
The kitchen will be headed up by Josh Murphy, who has worked in Michelin starred establishments, including Lucknam Park near Bath and Le Champignon Sauvage in Cheltenham. He will be supported by Nathan and Liam’s long standing chef Felipe Escoda, formerly of The Cross at Kenilworth, The Ritz and, more locally, The Wild Rabbit.
he pair, alongside Operations Director Silviu Dinu, have appointed Claudio Liquori as Restaurant Manager where they all worked together at The Wild Rabbit.
Miles Partridge, who has worked in pubs locally in the last few years, will be assisting and ensuring the bar runs like clockwork.
Eades added “We are just very excited to get going and welcome everyone back to ‘The Hollow’ to enjoy its unique atmosphere, outstanding hospitality, and rich heritage.”
“Our main aim is to put the heart and soul back into this fantastic pub, with daily happy hours, racing and other on the TV, a buzzing garden and high-quality food on the plates”
The pub will open its doors on Friday 25th July 2025. For reservations, please contact the restaurant at [email protected]
www.thehollowbottom.com
Situated just 25 minutes from Cheltenham Racecourse in the heart of the Cotswolds, The Hollow Bottom has long been a favourite among racing fans, locals, and visitors alike.
Nestled within a few miles of the legendary stables of Nigel and Willy Twiston-Davies and Jonjo and AJ O’Neill Racing, the pub’s strong horse racing heritage will continue to be celebrated at its core.
Eades and Goff, who already run two acclaimed pubs - the Michelin recommend Halfway at Kineton and Horse and Groom in Bourton on the Hill that was awarded a coveted Bib Gourmand in 2025 - bring with them a passion for honest food, warm hospitality, and breathing new life into beloved village pubs.
“We’re incredibly proud to be taking on such an important local institution,” said Nathan Eades. “The Hollow Bottom is more than just a pub, it’s a huge part of Guiting Power and the local farming and racing community, and we’re honoured to carry that legacy forward and give the village their much-loved pub back. It’s sadly lost its way in recent years and we very much want to take it back to its glory days of yesteryear.”
Guests can expect daily-changing menus with some local favourites, drinks that pay homage to the pub’s heritage, cracking wines and a vibrant warm welcome.
The kitchen will be headed up by Josh Murphy, who has worked in Michelin starred establishments, including Lucknam Park near Bath and Le Champignon Sauvage in Cheltenham. He will be supported by Nathan and Liam’s long standing chef Felipe Escoda, formerly of The Cross at Kenilworth, The Ritz and, more locally, The Wild Rabbit.
he pair, alongside Operations Director Silviu Dinu, have appointed Claudio Liquori as Restaurant Manager where they all worked together at The Wild Rabbit.
Miles Partridge, who has worked in pubs locally in the last few years, will be assisting and ensuring the bar runs like clockwork.
Eades added “We are just very excited to get going and welcome everyone back to ‘The Hollow’ to enjoy its unique atmosphere, outstanding hospitality, and rich heritage.”
“Our main aim is to put the heart and soul back into this fantastic pub, with daily happy hours, racing and other on the TV, a buzzing garden and high-quality food on the plates”
The pub will open its doors on Friday 25th July 2025. For reservations, please contact the restaurant at [email protected]
www.thehollowbottom.com
One of Montpellier’s most iconic pubs is making its comeback, promising the same legendary vibe that has made it so popular over the last decade or more.
The Beehive Montpellier has officially reopened with a brand-new kitchen, a bold food direction, and a powerhouse team at the helm. This isn’t just a reopening – it’s a complete reset.
Leading the charge is a formidable duo.
Tom Rains, Executive Chef at the acclaimed Fildes Restaurant at Montpellier Wine Bar, is now taking the reins across both venues – becoming Executive Chef for Fildes and The Beehive. With a background that includes kitchens like The Berkeley, Claridge’s, L’Escargot, and Gstaad Palace, Tom brings serious culinary firepower to Cheltenham’s pub scene. At The Beehive, he’s delivering elevated comfort food with real craft: handmade pies, stacked burgers, and scratch-made sauces — done properly, with no shortcuts.
The Beehive Montpellier has officially reopened with a brand-new kitchen, a bold food direction, and a powerhouse team at the helm. This isn’t just a reopening – it’s a complete reset.
Leading the charge is a formidable duo.
Tom Rains, Executive Chef at the acclaimed Fildes Restaurant at Montpellier Wine Bar, is now taking the reins across both venues – becoming Executive Chef for Fildes and The Beehive. With a background that includes kitchens like The Berkeley, Claridge’s, L’Escargot, and Gstaad Palace, Tom brings serious culinary firepower to Cheltenham’s pub scene. At The Beehive, he’s delivering elevated comfort food with real craft: handmade pies, stacked burgers, and scratch-made sauces — done properly, with no shortcuts.
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Joining him is returning favourite Richard Shakeshaft, now back as General Manager after a much-loved run at The Beehive from 2016 to 2019. With 25 years in hospitality, a passion for real ale, and a CV packed with CAMRA-recognised pubs and standout independents, Richard brings warmth, precision, and personality to the front of house.
“We’re not just back — we’re better,” says Shakeshaft. “We’ve kept the soul of The Beehive, but we’ve raised the bar. Proper pints, handcrafted food, and the same buzz locals love.”
thebeehivemontpellier.com
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.
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.
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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.
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Some courtesy greens arrived in the shape of scorched sprouting broccoli, cashew miso butter, garlic ginger and lemon (if I'm going to have to eat broccoli, this is the way to do it) and some kicky kale + cucumber salad, followed by a smoked brisket rice bowl with a cured duck egg and beef bone broth and the glazed pork belly in the most incredible blueberry hoisin sauce with crispy cabbage and pickled veg.
We probably didn't need the rice bowl but we gave it a good go. In hindsight, maybe, six dishes was too many, but YOLO and all that!
The pork was one of the best plates I have eaten for a long time. It was the cherry on the cake dish, at the end of a gruelling (in the loosest sense of the word) 90 minutes of eating. I had genuinely forgotten just how good this place is.
baobbq.co.uk
If you have ever experienced the Woozy Pig food, you will probably be as excited as we are about their brand-new restaurant on Suffolk Road in Cheltenham.
Opening its doors of Friday 9th May, the restaurant will offer their classic burgers, sides and tater tots, as well as an awesome brunch menu on a Sunday including the Woozy full English, waffles and, of course, brunch burgers.
You will find local brewers Deya on the taps with a quality selection of cans and bottles from the fridge, alongside a few cocktails including a Spicy Mango Marg, Spiced & Stormy and a Woozy Groni.
You can check out the restaurant here www.woozypig.co.uk.
Illustrations: Punkross
Tables: Barebones
Photos: The Same Grain
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
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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!
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.
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;
- I really like Ols and really loved his food at Gifford's.
- The invite came from a friend and amazing creative wizard who was helping Ols create this brand and promote the restaurant.
- Seeing them stuck in the mud two weeks earlier, how could I possibly say no?
- I wanted to meet Steve.
A donation to their gofundme page and a cash tip after I had eaten eased the guilt slightly.
We arrived at the new site on a mizzly, November, Thursday evening and I wondered whether "summer under canvas" would be a better idea than Christmas.
From the outside, it was a canvas awning on the side of a lorry. However, inside (when we eventually found the "door") was a beautiful. warm space full of oak tables, candelabras, foilage and a raised kitchen from an adjacent trailer.
PHOTOGRAPHY: TOM CROSS
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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.
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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
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After much anticipation, Jeremy Clarkson has finally named his new pub, The Farmer's Dog.
Located in Asthall, near Burford, the pub will open it's doors this Friday (23rd August).
The full address for the pub is Asthall, Burford OX18 4HJ.
Follow them on instagram - www.instagram.com/thefarmersdogpub
Located in Asthall, near Burford, the pub will open it's doors this Friday (23rd August).
The full address for the pub is Asthall, Burford OX18 4HJ.
Follow them on instagram - www.instagram.com/thefarmersdogpub
IMAGE VIA THE FARMER'S DOG ON INSTAGRAM
The highly anticipated Circo Brasserie will finally open its doors on August 9th on Cheltenham's Bath Road
Inspired by the busy French Brasseries of the 1900s through to the roaring twenties, Circo will bring a ‘little theatre’ to the area and a menu focusing on British plates and European classics.
It is the latest venture by JM Socials, a hospitality group that are also behind Cheltenham favourites Prithvi, The Mayflower, For the Saints, BAO + BBQ, Holee Cow, Bhoomi, Petit Social and a string of restaurants in Oxford.
Co-founder Jay Rahman, said: “Our vision for Circo Brasserie has always been to bring a little theatre to the Bath Road, taking inspiration from the busy French Brasseries of the 1900’s to the roaring twenties. It's been a long wait but hopefully worth it.
“We wanted to create a playful yet chic environment that would appeal to families and also appeal to date night and cocktail time. With a menu that will serve up European and Italian favourites we hope that we have got the mix just right.”
Visitors to Circo will enjoy a lively interior with the colour palette inspired by the vintage tones of early ‘Circus’ motifs.
Stephen Quiddington, interior designer for Circo, said: “The circus inspiration can be seen in the furniture fabrics, the curtains and murals. Red velvets, stripes, chevrons, rusted tones complimented with light sage wall panels. This theme is exaggerated with numerous illustrations hand painted onto traditional timber fielded panelling inspired by the comical 1900’s French lithographically cafe food and drink posters of the era. Entry is via a rich red velvet curtain which shouts ‘Let the show begin’.”
Open for breakfast, lunch and dinner, diners can expect dishes including Smoked Aubergine Parmigiana, prawn, crab and tomato linguine; BBQ cauliflower and Israeli couscous; beefburgers and steaks cooked over Binchotan charcoal on a Konro grill, a range of sourdough pizza; and Limoncello panna cotta and pistachio cannoli for dessert; with a dedicated kids menu and some vegan options, too.
Circo will be open 7 days a week, from 8.30 am until 10pm and reservations can be made through the website www.circobrasserie.co.uk.
Inspired by the busy French Brasseries of the 1900s through to the roaring twenties, Circo will bring a ‘little theatre’ to the area and a menu focusing on British plates and European classics.
It is the latest venture by JM Socials, a hospitality group that are also behind Cheltenham favourites Prithvi, The Mayflower, For the Saints, BAO + BBQ, Holee Cow, Bhoomi, Petit Social and a string of restaurants in Oxford.
Co-founder Jay Rahman, said: “Our vision for Circo Brasserie has always been to bring a little theatre to the Bath Road, taking inspiration from the busy French Brasseries of the 1900’s to the roaring twenties. It's been a long wait but hopefully worth it.
“We wanted to create a playful yet chic environment that would appeal to families and also appeal to date night and cocktail time. With a menu that will serve up European and Italian favourites we hope that we have got the mix just right.”
Visitors to Circo will enjoy a lively interior with the colour palette inspired by the vintage tones of early ‘Circus’ motifs.
Stephen Quiddington, interior designer for Circo, said: “The circus inspiration can be seen in the furniture fabrics, the curtains and murals. Red velvets, stripes, chevrons, rusted tones complimented with light sage wall panels. This theme is exaggerated with numerous illustrations hand painted onto traditional timber fielded panelling inspired by the comical 1900’s French lithographically cafe food and drink posters of the era. Entry is via a rich red velvet curtain which shouts ‘Let the show begin’.”
Open for breakfast, lunch and dinner, diners can expect dishes including Smoked Aubergine Parmigiana, prawn, crab and tomato linguine; BBQ cauliflower and Israeli couscous; beefburgers and steaks cooked over Binchotan charcoal on a Konro grill, a range of sourdough pizza; and Limoncello panna cotta and pistachio cannoli for dessert; with a dedicated kids menu and some vegan options, too.
Circo will be open 7 days a week, from 8.30 am until 10pm and reservations can be made through the website www.circobrasserie.co.uk.
The doors to THE PIG-in the Cotswolds will be flung open on Monday 2nd September with bookings opening next week.
THE PIG-in the Cotswolds is tucked away in picture-perfect Barnsley, just four miles from Cirencester and within striking distance of the cobbled-street towns of Bibury, Burford and Bourton-on-the-water. A little further away is the spa town of Cheltenham; home to much-loved festivals of literature, jazz and the Cheltenham Races.
THE PIG-in the Cotswolds is a honey-hued 17th century Grade II gem, with original listed gardens designed by renowned gardener Rosemary Verey. This genuinely unspoilt, elegant building has been sensitively restored to keep the character and original features of this beautiful house while still being classically PIG; rooms that feel lived-in with rich fabrics, reclaimed pieces and cosy corners you can really relax in. Plus, there are very large characterful bedrooms with spacious showers and big bathtubs, either in the room or in a separate, large bathroom. Each bedroom has all the comfy, familiar furnishings that are classically PIG, with many rooms overlooking the original arts and crafts style gardens.
Heading into the ornamental gardens, these were Rosemary Verey’s first ever creation - the true essence of quintessential English beauty filled with listed archways, potager gardens and a lush Laburnum walkway. Additionally, there are Simon Verity sculptures and a listed Gothick Summerhouse plus hidden rooms, secret gardens and a small but perfectly formed spa, the Field Spa. Tucked away in the gardens, the spa has treatment rooms, a sauna and a sunny outdoor terrace.
Beyond the back of the house is the large Kitchen Garden - the beating heart of the restaurant’s 25 mile menu. THE PIG gardening team has taken inspiration from the surroundings and history of the land to grow delicious homegrown produce that make up THE PIG’s seasonal dishes.
Rooms start from £250 per night for an Extremely Small, to £775 per night for the real showstoppers tucked away in the historic gardens.
www.thepighotel.com
THE PIG-in the Cotswolds is tucked away in picture-perfect Barnsley, just four miles from Cirencester and within striking distance of the cobbled-street towns of Bibury, Burford and Bourton-on-the-water. A little further away is the spa town of Cheltenham; home to much-loved festivals of literature, jazz and the Cheltenham Races.
THE PIG-in the Cotswolds is a honey-hued 17th century Grade II gem, with original listed gardens designed by renowned gardener Rosemary Verey. This genuinely unspoilt, elegant building has been sensitively restored to keep the character and original features of this beautiful house while still being classically PIG; rooms that feel lived-in with rich fabrics, reclaimed pieces and cosy corners you can really relax in. Plus, there are very large characterful bedrooms with spacious showers and big bathtubs, either in the room or in a separate, large bathroom. Each bedroom has all the comfy, familiar furnishings that are classically PIG, with many rooms overlooking the original arts and crafts style gardens.
Heading into the ornamental gardens, these were Rosemary Verey’s first ever creation - the true essence of quintessential English beauty filled with listed archways, potager gardens and a lush Laburnum walkway. Additionally, there are Simon Verity sculptures and a listed Gothick Summerhouse plus hidden rooms, secret gardens and a small but perfectly formed spa, the Field Spa. Tucked away in the gardens, the spa has treatment rooms, a sauna and a sunny outdoor terrace.
Beyond the back of the house is the large Kitchen Garden - the beating heart of the restaurant’s 25 mile menu. THE PIG gardening team has taken inspiration from the surroundings and history of the land to grow delicious homegrown produce that make up THE PIG’s seasonal dishes.
Rooms start from £250 per night for an Extremely Small, to £775 per night for the real showstoppers tucked away in the historic gardens.
www.thepighotel.com
When making dinner plans in Stow on the Wold, it usually consist of checking The Old Butchers' website for tables, and when they are full dropping Pete and Louise a message to see if they can squeeze us in.
I'm pretty biased as I live just down the road, and If you can ignore trying to park during the day and driving through the town in the summer, Stow is brilliant.
Not only has it got history and beautiful honey-coloured architecture coming out of both both nostrils, it also boasts one of our favourite brunch spots in The Hive, D'Ambrosi which offers the most incredible 'food-to-go' (go and check it out for yourselves as that sentence doesn't do it justice) and in our view, it's the 'coffee capital of the Cotswolds' with at least five properly good places to enjoy a caffeine hit, including one the smallest coffee roasters in the UK, Stow Town Coffee.
There's also The Old Stocks. And if that sounds like a bit of an after thought, it was meant to.
They like to promote themselves as the "best kept secret" (which nobody really wants to be) and it always seems to play second fiddle to The Old Butchers with the locals. There is absolutely no reason why.
The last couple of times we have eaten here, we always kick ourselves that we haven't been back sooner, yet once again, we have left it over two years to come back which is completely crazy.
A lot has happened since our last visit. King Charles III was coronated, The Beatles released a new record and John Broughton became Head Chef at The Old Stocks. The latter happened back in November, but as I detest winter and hibernate for most of it, it has taken until now to finally go.
The appointment of John is huge. For eighteen months before arriving at 'The Stocks', he was Sous Chef, then Head Chef at the excellent Royal Oak at Whatcote, the only pub in the Cotswolds to hold a Michelin Star. Prior to that, he spent five years at Foxhill Manor.
With a Christmas menu already written before he got there, it has taken until the last couple of months for him to properly put his stamp on the food.
The menu he has created is designed as a two or three-course menu. You can have one course if you wish. It's all explained on the first page of the leather-bound files you get presented with as you get seated. I missed the section about the £2 unlimited still or sparkling water for the table that gets donated to charity as I said "tap is fine please" when asked. I'm too used to seeing £15 added to my bill and nobody owning up to ordering it.
Also explained is "The Tasteful Twelve", an idea stolen from a restaurant that GM Richard once visited, which on the surface sounded a bit gimmicky but is actually a lovely addition to the experience. The easiest way to describe it is that each of you roll a dice and the number it lands on corresponds with a flavoured liqueur which they add to a glass of prosecco. It's a clever way to break any ice between the servers, a conversation starter for the table and it shows that there's a playful element to the evening.
I'm pretty biased as I live just down the road, and If you can ignore trying to park during the day and driving through the town in the summer, Stow is brilliant.
Not only has it got history and beautiful honey-coloured architecture coming out of both both nostrils, it also boasts one of our favourite brunch spots in The Hive, D'Ambrosi which offers the most incredible 'food-to-go' (go and check it out for yourselves as that sentence doesn't do it justice) and in our view, it's the 'coffee capital of the Cotswolds' with at least five properly good places to enjoy a caffeine hit, including one the smallest coffee roasters in the UK, Stow Town Coffee.
There's also The Old Stocks. And if that sounds like a bit of an after thought, it was meant to.
They like to promote themselves as the "best kept secret" (which nobody really wants to be) and it always seems to play second fiddle to The Old Butchers with the locals. There is absolutely no reason why.
The last couple of times we have eaten here, we always kick ourselves that we haven't been back sooner, yet once again, we have left it over two years to come back which is completely crazy.
A lot has happened since our last visit. King Charles III was coronated, The Beatles released a new record and John Broughton became Head Chef at The Old Stocks. The latter happened back in November, but as I detest winter and hibernate for most of it, it has taken until now to finally go.
The appointment of John is huge. For eighteen months before arriving at 'The Stocks', he was Sous Chef, then Head Chef at the excellent Royal Oak at Whatcote, the only pub in the Cotswolds to hold a Michelin Star. Prior to that, he spent five years at Foxhill Manor.
With a Christmas menu already written before he got there, it has taken until the last couple of months for him to properly put his stamp on the food.
The menu he has created is designed as a two or three-course menu. You can have one course if you wish. It's all explained on the first page of the leather-bound files you get presented with as you get seated. I missed the section about the £2 unlimited still or sparkling water for the table that gets donated to charity as I said "tap is fine please" when asked. I'm too used to seeing £15 added to my bill and nobody owning up to ordering it.
Also explained is "The Tasteful Twelve", an idea stolen from a restaurant that GM Richard once visited, which on the surface sounded a bit gimmicky but is actually a lovely addition to the experience. The easiest way to describe it is that each of you roll a dice and the number it lands on corresponds with a flavoured liqueur which they add to a glass of prosecco. It's a clever way to break any ice between the servers, a conversation starter for the table and it shows that there's a playful element to the evening.
THE TASTEFUL TWELVE
The menu is short, consisting of four starters and six mains.
I have no idea if it is or it isn't, but I always feel that it must be excruciating writing a menu for a hotel. Having to find a balance for overnight guests and the general public. I think they have got it spot on here. And if, like me, you have a preconceived view that some hotel restaurants are a little bit stuffy with no atmosphere, The Old Stocks is the complete opposite. It was a Wednesday night, vibrant and full to the brim.
We opted for Cornish Crab tortellino, crab bisque & sea herbs and the Smoked ham hock and chicken terrine, piccalilli to kick things off, followed by the Duck breast, confit leg and liver croquette, with celeriac, pancetta and sherry and duck sauce and the Beef, caramelised onion, spring onion, mushroom and Madagascan pepper sauce for our mains. The sharing Côte de Boeuf was very tempting.
Even knowing Chef John's background, I was still a little unsure what to expect. The Old Stocks' ethos has always been to offer luxury without being stuffy or pretentious.
This food is certainly luxury, yet far from stuffy and pretentious. The cooking is, as expected, utterly superb.
The crab starter was so good you would have been excused for thinking you were sitting by the coast rather than in the middle of the North Cotswolds, while although a terrine is never going to blow our minds, the braised ham hock and confied chicken legs were perfectly smoked and the piccalilli was beautifully smoked.
I have no idea if it is or it isn't, but I always feel that it must be excruciating writing a menu for a hotel. Having to find a balance for overnight guests and the general public. I think they have got it spot on here. And if, like me, you have a preconceived view that some hotel restaurants are a little bit stuffy with no atmosphere, The Old Stocks is the complete opposite. It was a Wednesday night, vibrant and full to the brim.
We opted for Cornish Crab tortellino, crab bisque & sea herbs and the Smoked ham hock and chicken terrine, piccalilli to kick things off, followed by the Duck breast, confit leg and liver croquette, with celeriac, pancetta and sherry and duck sauce and the Beef, caramelised onion, spring onion, mushroom and Madagascan pepper sauce for our mains. The sharing Côte de Boeuf was very tempting.
Even knowing Chef John's background, I was still a little unsure what to expect. The Old Stocks' ethos has always been to offer luxury without being stuffy or pretentious.
This food is certainly luxury, yet far from stuffy and pretentious. The cooking is, as expected, utterly superb.
The crab starter was so good you would have been excused for thinking you were sitting by the coast rather than in the middle of the North Cotswolds, while although a terrine is never going to blow our minds, the braised ham hock and confied chicken legs were perfectly smoked and the piccalilli was beautifully smoked.
HAM HOCK AND CHICKEN TERRINE
The beef rump and duck are water bathed first then seared and sliced for presentation exposing the perfect rose as explained by our superb waiter, and restaurant manager, Bogdan. He wasn't wrong, and I'm unsure if I have ever eaten more tender meat in my life.
The beef is served with boulangere potatoes, thinly sliced, layered with Lyonnaise onions and cooked with beef stock, classic mushroom duxelle, chard spring onion and pepper sauce complete the dish. As I mentioned before, this is proper cooking.
With that said, the duck was possibly even better. Served with confit leg and liver croquette, celeriac and a beautifully rich sherry and duck sauce.
You understand after the mains why two courses are encouraged as one course just isn't enough and doesn't do it justice.
We added a fondant potato side to share which was topped with buttered mash.
The beef is served with boulangere potatoes, thinly sliced, layered with Lyonnaise onions and cooked with beef stock, classic mushroom duxelle, chard spring onion and pepper sauce complete the dish. As I mentioned before, this is proper cooking.
With that said, the duck was possibly even better. Served with confit leg and liver croquette, celeriac and a beautifully rich sherry and duck sauce.
You understand after the mains why two courses are encouraged as one course just isn't enough and doesn't do it justice.
We added a fondant potato side to share which was topped with buttered mash.
CARVER DUCK BREAST
For pudding we opted for a Hazlenut Choux to share and an Espresso Martini (not to share).
I'm no Greg Wallace, but I think I'm a good judge of a pudding. The fact I haven't got a sweet tooth and only ever "want one mouthful" means that if I have more that one, then it's got to be good, right?
This was a choux bun was filled with hazelnut crémeux, candied hazelnut and praline ice cream and I definitely had at least half of it.
I'm no Greg Wallace, but I think I'm a good judge of a pudding. The fact I haven't got a sweet tooth and only ever "want one mouthful" means that if I have more that one, then it's got to be good, right?
This was a choux bun was filled with hazelnut crémeux, candied hazelnut and praline ice cream and I definitely had at least half of it.
HAZELNUT CHOUX
Getting John Broughton in the kitchen has elevated the food to a new level. It's up there with some of the best food I have eaten for quite a while and you can tell the level of attention given to the menu in each mouthful.
You will need two courses, not just to fill you up but purely because it tastes so good. It, definitely, won't be another two years until our next visit.
www.oldstocksinn.com
You will need two courses, not just to fill you up but purely because it tastes so good. It, definitely, won't be another two years until our next visit.
www.oldstocksinn.com
JOHN BROUGHTON
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
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.
Brand new for the 2023/24 season Cheltenham Racecourse has launched The Mandarin, their first walk in restaurant.
For our non Cheltenham Festival fixtures, racegoers will be able to walk in and request a table in The Mandarin. The restaurant offers a glorious and cosy Cotswold pub feel. Its impressive interior takes its inspiration from a traditional country stable. Here you will find exposed wooden beams, quirky racing artefacts and exquisite seasonal food and drink.
Racegoers can simply walk in and request a table and tuck into delicious pub favourites such as The ‘Bookies’ favourite starter Traditional Scotch Eggs and the Local Burger.
Priced at £65 per person for 2 courses and £85 for 3 courses, with children’s meals offered at half price, it’s the perfect destination for those looking to make their Raceday experience a little more special.
Tables are available for 2-8 people and will be allocated on a first come first served basis.
The restaurant is named after legendary horse Mandarin who was the winner of the 1962 Gold Cup. He was ridden by the legendary jockey, Fred Winter and trained by Fulke Walwyn, a four-time Gold Cup winning trainer.
The Mandarin is well situated on the ground floor of the main grandstand and is in close proximity to the Parade Ring.
www.thejockeyclub.co.uk/cheltenham/plan-your-day/food-drink/the-mandarin-walk-in-restaurant/
For our non Cheltenham Festival fixtures, racegoers will be able to walk in and request a table in The Mandarin. The restaurant offers a glorious and cosy Cotswold pub feel. Its impressive interior takes its inspiration from a traditional country stable. Here you will find exposed wooden beams, quirky racing artefacts and exquisite seasonal food and drink.
Racegoers can simply walk in and request a table and tuck into delicious pub favourites such as The ‘Bookies’ favourite starter Traditional Scotch Eggs and the Local Burger.
Priced at £65 per person for 2 courses and £85 for 3 courses, with children’s meals offered at half price, it’s the perfect destination for those looking to make their Raceday experience a little more special.
Tables are available for 2-8 people and will be allocated on a first come first served basis.
The restaurant is named after legendary horse Mandarin who was the winner of the 1962 Gold Cup. He was ridden by the legendary jockey, Fred Winter and trained by Fulke Walwyn, a four-time Gold Cup winning trainer.
The Mandarin is well situated on the ground floor of the main grandstand and is in close proximity to the Parade Ring.
www.thejockeyclub.co.uk/cheltenham/plan-your-day/food-drink/the-mandarin-walk-in-restaurant/
BOOK THE MANDARIN FOR THE CHELTENHAM FESTIVAL
With an option of two sittings throughout each day at the Cheltenham Festival, The Mandarin is a wonderful way to make your festival experience even better.
Morning Sitting: (10.30am – 2pm)
Afternoon Sitting: (2.30pm – 6pm)
Both above options include the below as standard:
Visit www.thejockeyclub.co.uk/cheltenham/hospitality/restaurant-packages/the-mandarin-restaurant/ for al the info.
Morning Sitting: (10.30am – 2pm)
- Morning coffee and breakfast bites
- 3 course pub lunch
Afternoon Sitting: (2.30pm – 6pm)
- 3 course pub lunch
- Afternoon tea
Both above options include the below as standard:
- Club admission ticket
- Car parking is available upon request
- Official Racecard
- TV racing coverage
- Tote betting service
- Hospitality team to ensure the smooth running of your day
Visit www.thejockeyclub.co.uk/cheltenham/hospitality/restaurant-packages/the-mandarin-restaurant/ for al the info.
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
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