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Pictures of some of the stunning cuisine that you can expect to see at YOKU have appeared on social media. YOKU is a brand-new Tokyo-vogue Japanese Sushi and Asian dining experience with resplendent Bar Tokyo cocktail bar, opening inside No.131 in Cheltenham. The restaurant will open its doors on Friday 11th March 2022. www.no131.com/yoku    
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We all love a good pie, right? To celebrate British Pie Week, five of the best pubs are going into to a culinary battle on Thursday 10th March at The Chequers in Churchill. The Chequers, The Double Red Duke and The Swan are being joined by The Kingham Plough and The Swan Inn at Swinbrook for an epic encounter to see who will be crowned The Great British Pie Off Champion 2022. Come and get involved and enjoy a Pie and a Pint for just £20 The guest judges will crown our Great British Pie Champion at the end of the evening For all the details and how to book, visit www.countrycreatures.com/events  Cheltenham chicken restaurant Holee Clucker will reopen its doors on Thursday 3rd February after a five month temporary closure. The restaurant, located on Suffolk Road, felt the pressure of the National Chef Shortage back in September. Jay Rahman, co-founder of JM Socials said: “Holee Clucker is back! We’ve taken these few months to re-evaluate our concept, update our menu and look at how we can make things even better for our guests. Like hundreds of restaurants across the UK, Holee Clucker struggled with the National Chef Shortage which of course was difficult for us - as well as many other hospitality businesses." Holee Clucker will open with a new menu, including dishes such as the ‘green machine’ salad, a burrito rice box and updated chicken burgers. holeeclucker.co.uk  The Scenic Supper will be “popping up” at Moreton Wine Merchants in Moreton in Marsh this January and February. The pop-up will take place in the beautifully refurbished Tasting Room which sits 36 comfortably, hosting tables of 2 upwards on Fridays and Saturdays for 6 consecutive weekends in January & February. You’ll be able to choose from a selection of 9 mouth-watering small plates created by The Scenic Supper's "Master of the Kitchen" Sam Idoine, with wines to match or bottles to sip. This will take place on: Friday 21st – Saturday 22nd January Burns Night Tuesday 25th January Friday 28th – Saturday 29th January Friday 4th – Saturday 5th February Friday 11th – Saturday 12th February Valentines Night Monday 14th February Friday 18th – Saturday 19th February Friday 25th – Saturday 26th February The opening times for each date are from 5 pm – 9.30 pm (Last food orders) To book visit thescenicsupper.co.uk You can view the menu below.  Sam Bowser has joined The Wild Rabbit in Kingham, Oxfordshire, as Executive Chef. He leads the kitchen at the acclaimed pub, which serves both the three-AA-rosette restaurant and the bar. Bowser joins from Llangoed Hall Hotel, Powys, where he held the position of Head Chef since 2019. Prior to that, he spent four years in the Cotswolds as Head Chef at both Dormy House Hotel and the two Michelin-starred Whatley Manor Hotel. His time in the Cotswolds followed roles working with Philip Howard at The Square in London and with Raymond Blanc at Le Manoir aux Quat’Saisons in Oxfordshire. Bowser served a brief stint working for the Bamford family as a private chef seven years ago, where he gained a wealth of knowledge and respect for quality, organic ingredients. The menus at The Wild Rabbit will continue to be led by the seasons, offering locally sourced and ingredient-focused modern British food. An open kitchen in the 42-cover dining room allows diners to enjoy the theatre of the chefs and brings a dynamic atmosphere to the space. In the bar, a more informal menu provides more relaxed pub food, with the bar seating 34 covers and an additional 40 covers on the terrace during good weather. Bowser comments: “I am thrilled to be back in the Cotswolds and working with Carole Bamford again. I have been lucky enough to work in many high-end and acclaimed kitchens, but it was working with the Bamford family where I really developed an in-depth understanding of seasonality. The Wild Rabbit offers the perfect setting for me as a chef, with a quality-driven kitchen and access to exceptional produce from Daylesford Organic - I cannot wait to get stuck in.” Ewan Grant, General Manager of The Wild Rabbit, comments: “We are excited to welcome Sam to team. He brings considerable experience and expertise from some renowned kitchens. This, coupled with his understanding of The Wild Rabbit, the area and our ethos make him a perfect match as we look forward to an exciting year ahead.” thewildrabbit.co.uk  Bao + BBQ in Cheltenham have taken Christmas feasting to a new level this year. They have launched their aptly named “Bao + BBQ Christmas Feast” which is a sight to behold, The star of the show is the 900g -1kg Tomahawk steak, accompanied by a selection of Bao's favourite sides and small plates, including their incredible Katsu Arancini, Bang Bang cauli and our Yuzu Chicken Skewers. For the board, their Michelin starred Executive Chef Keiron Stevens has created some additional "Bao Style" Christmas classics. You will find pigs in blankets with Asian salt + Pepper Triple Cooked Chips, Yorkshire Puddings, Roasted Sprouts, Bacon Glazed Carrots, BBQ Sauce and Beef Jus. You will need to pre-order and it costs £73 per person. What better way to kick off this season's festivities! baobbq.co.uk  Evesham always gets a bad rap, some fair and some a little unjust. For many, it's the Onslow and Daisy to the Hyacinth Bucket over-manicured Cotswolds, and unless you live there or you were visiting The Regal Cinema, there is no real reason to visit. The town centre is littered with charity shops, an abundance of hairdressers and double denim from the first time around. It's in desperate need of a little TLC. However, in the Market Place where Bridge Street meets Vine Street there is a beacon of hope. What began in a converted Rice Beaufort horse box during lockdown is now a super-stylish restaurant, serving awesome burgers and cocktails over two floors of an old pub. There is a huge emphasis on the locally sourced ingredients used both in the kitchen and behind the bar and a decent selection for the vegans and vegetarians that live amongst us. They also offer a delivery service on Thursday - Sunday on their food and drink to Evesham and the surrounding areas. We had an hour and a half before Bond was due to start at The Regal, so we were just going to grab a quick burger and drink and get on our merry way. Obviously, after looking at the menu, this didn't happen. "You must try the Crispy Belly Bites". Of course we did. "The Baby Bacon Fries are particularly good". Go on then, you've twisted my arm. Eventually our table was covered in burgers and sides. The Snack Daniels burger was as good as it sounded. Salt beef slices, cola and bourbon-braised brisket and Tubby Tom's Smokey Schweet BBQ sauce all fighting their way out of the bun. It was delightfully messy, smokey and sticky, and honestly the best thing I had eaten for a long time. The recommended pork belly bites were heavenly meaty cubes, with a crispy glaze and a subtle kick from the ginger and chilli that accompanied them during the roasting. The "Bacon Baby" fries are pleasantly thicker than the normal skinny ones you often get and smothered in baconnaise and bacon bits, each one as addictive as the last. Even when you know you have ordered too much, I can never ignore mac 'n' cheese on a menu. These were topped with bacon bits, chives and crispy onions and, if anything, could have been much gooier with a lot more cheese. The same has to be said for halloumi fries, you know you don't need them but you have to order them especially when they are rubbed in Tubby Tom's espresso and smoked chipotle dust and washed down with a dark 'n' stormy. It was all incredibly impressive from start to finish, and in fear of sounding too overdramatic, the arrival of StirrUps is absolutely massive for the town. Evesham has finally got somewhere it can be proud of and it shows other business folk that nice places can be successful there. www.stirr-ups.co.uk  THE SNACK DANIELS BURGER  CRISPY BELLY BITES  BACON BABY FRIES  LOADED MAC 'N' CHEESE  HALLOUMI FRIES  INSIDE STIRRUPS The Scenic Supper’s fine dining experience continues at its winter dining hub, The Stone Barn at Fir Farm, on the outskirts of the village of Lower Swell, near Stow-on-the-Wold, Gloucestershire. The Stone Barn offers a warm, intimate dining space within a beautifully renovated farm building with full-height windows from which to enjoy far-reaching views across the Cotswolds. The Scenic Supper’s King Stone Gin bar will continue to offer its delicious seasonal, gin-based cocktail menu using homemade shrubs, cordials and mixers alongside a carefully curated selection of English sparkling wines, Old and New World varieties and locally made beers and ciders. Championing local, seasonal produce remains key to The Scenic Supper’s dining experience with head chef, Samuel Idoine showcasing the finest fresh local produce in accordance with its ‘Paddock to Plate’ ethos, including Fir Farm’s home-reared, grass-fed beef and lamb, poultry and game. Other outstanding Scenic Supper suppliers include Mark’s Cotswold Bakery, Drinkwaters Fruit and Veg, King Stone Dairy, Cotswold Brew Company and Spinners Cider. For December, the four and six-course menus will have a festive flavour – perfect for celebrating the season with family and friends or business colleagues. Bookings opened 1st October for either the pre-set, four course lunch menu (£55pp) or the six-course dinner menu (£70pp). The Barn will be open for lunch from 12.30pm – 3pm for tables of two or more and for dinner for tables of six only from 6.30pm – 11.00pm – Wednesdays – Saturdays. All tables for the four or six-course pre-set menus are bookable and payable in advance. For all the information and how to book, visit thescenicsupper.co.uk/fir-farm
Keiron Stevens, the former Head Chef at 1 Michelin Star restaurant Adams, will be joining the Cheltenham-based restaurant group JM Socials. He will be joining the group as their new Executive Chef, heading up the kitchen operations across their six restaurants. Beginning at one of their original Cheltenham restaurants, Prithvi, he’ll be leading the team in enhancing and developing their Indian-inspired menu. Originally from Cheltenham, Keiron has previously cooked in two Michelin star kitchens, including as a sous chef at Pennyhill and a senior sous chef at Gidleigh Park. He also spent one year training in the illustrious 3 Michelin Star ‘Benu’ in San Francisco. He’s now moving back to the town his culinary journey began at the then 2 Michelin Star Le Champignon Sauvage while still at school. Discussing his new position, Keiron said: “There’s massive scope to what we can do at the JM Socials' restaurants. My main focus will be Prithvi to begin with, a fantastic restaurant in my hometown that’s won many culinary hearts. I’m excited to push things forward here and work collaboratively with the team.” Prithvi has thrived in Cheltenham for nine years, previously being named in the top 10 UK restaurants, amongst a number of other accolades. The other JM Socials establishments, owned by long-term friends and restaurateurs Jay Rahman and Michael Raphel, are a collection of new cuisine concepts, casual eateries and South Indian restaurants. As well as launching an espresso bar this winter, their expansion plans continue with talks of the duo launching a restaurant alongside Keiron. jmsocials.co.uk  It felt like we had to wait an age for the Double Red Duke to finally open its doors. After the announcement in November 2020 that Sam and Georgie Pearman had acquired what was The Plough at Clanfield and would launch in February 2021, lockdowns and various restrictions delayed that until May 17th. Even more exiting was hearing that they had secured the services of Hawksmoor and PittCue's Richard Turner to work alongside Head Chef Richard Sandiford. This could only mean two things, fire and an abundance of meat. Of course the menu isn't just full of meat. There is a cheese & onion tatin, veggie mixed grill and a trio of salads for the herbivores amongst us, but there's no fun in any of that, Unsurprisingly, and right up our street, there is a separate menu for steak cuts from where we picked a incredible chunk of medium-rare ribeye. I sat and watched the chefs cooking various ribs and T-bones over the flames from the 14-seater kitchen counter which felt like the front row of the world's best theatre. I always find open kitchens captivating and could sit there all day, especially watching these masters of meat at work. Away from beef steaks, the "Large Plate" menu boasts wild fish on-the-bone, grilled rose veal chop, fried oysters & egg tartare, spit roast turbot (which looked amazing when it went by to another table) and half a chicken spit roast, as well as the classic fish & chips, pie & mash and the Double Red burger.  Steaks cooking on the open flames  A beautiful piece of ribeye The "small plates" menu (nobody does "starters" anymore) is equally exciting and includes some exquisite Wood Roast Sea Scallops with Wild Garlic Butter, Milk & Honey Lamb Chops with Pea & Haggis Salad (I will try this when I go next) and some superb sticky and perfectly charred Apple Glazed Bacon Ribs, Apple, Tamarind & Fennel Slaw. If you're feeling hungry, which we were, there's also a "snacks" menu at the very beginning featuring some wonderful light and crispy Dublin Bay Scampi and three different flatbreads. We chose the Courgette, Wild Garlic & Mint one to share but you would probably need one each depending on how many other dishes you choose and how big your appetite is.  Apple Glazed Bacon Ribs, Apple, Tamarind & Fennel Slaw  Courgette, Wild Garlic & Mint flatbread There wasn't any room for a dessert. If I was staying the night, and home was just a short walk away up the stairs, I would have probably dipped for the white chocolate cheesecake or the sticky toffee pudding. However, if the choice is more meat or leaving room for a pudding, there is only ever going to be one winner. If staying the night is an option for you, then the nineteen bedrooms are all as heavenly as you would expect. They each, like the whole of the interior, carry the Pearman stamp. There is an abundance of snugs where you can hide away from the world for an afternoon, and the magnificent Downton Abbey-famed Oxfordshire countryside is quite literally on the doorstep. What's not to like? www.countrycreatures.com/double-red-duke  The garden at The Double Red Duke After months of domestic imprisonment, the twelfth of April had become a highly significant day as pubs and restaurants were allowed reopen, albeit outside, and everything in the world was hunky-dory once again. It snowed. Is this some kind of sick joke Mother Nature? She's obviously a bitter and twisted teetotaller. We didn't venture out until Friday. We also chose to go at lunchtime as I thought a balmy 9 degrees was more appealing than 4 degrees later on that evening. My choice was also based on the size of heaters so The Hollow Bottom it was. Before The Lucky Onion Group acquired the pub, the previous owners had replaced a tiny unfunctional car park at the rear with some tiered decking, a "beach bar", a boules court and BBQ pit. Although I have to this day never seen either of the latter two used, it was an impressive space. Two thirds of the space is covered with the rest open for people to soak up the spring sunshine in their coats and hats. We were undercover. I had gone prepared with four layers and a scarf. However, after five minutes I had removed the scarf and two of the layers as the monster gas burner was making us feel like we were in Greece rather than Guiting Power. The Hollow Bottom has a new menu which was long overdue. They tried putting their stamp on various pub classics when they first opened. Some really worked. The Ham, Egg and Chips is an impressive whole honey-glazed ham hock and has survived the cull. Others, like the chicken in a basket, really didn't work and have had the chop. The menu consists of some light bites, including things like 1/2 Pint Prawns with Aioli and Chilli Whitebait. There are ten starters, twelve main courses, if you include the four "pub classics" and a selection of sides. We ordered the Twice Baked Haddock Souffle, New Seasons Asparagus, Chives & Caviar Sauce and the Confit Wood Pigeon & Chicken Liver Pate to start, followed by the Cotswold Venison & Claret Pie (with a courtesy side of fries for the gravy) and the Spiced Rubbed Pork Belly, Spring Carrots, Pearl Barley Risotto & Apple Chilli for mains. It was incredibly impressive. This was seriously good grown-up cooking which the pub deserves. It was the kind of food you would expect to see at its sister pub, The Wheatsheaf in Northleach which has always been superb. We may have to sometimes battle the elements and the part of your brain that questions why you would consider eating outside in freezing temperatures, but my god, it's good to be back out www.hollowbottom.com    Landlords Pete Creed and Tom Noest of The Bell at Langford are opening a sister pub in the Cotswolds. The Lamb Inn at Shipton-under-Wychwood will be opening on June 21st 2021. You can see the sample menu below. You can keep up to date with developments at www.thelambshipton.com.   The first pictures of some of the food we can expect to see at the new Bao & BBQ restaurant were released on Instagram this morning. The restaurant is due to open at the end of March on Cheltenham's Regent Street, in the former home of the hugely popular Japanese restaurant Koj which closed in September 2020. Bao & BBQ will be part of the JM Socials brand who already own Prithvi, Bhoomi Kitchen and Holee Cow in the town. The official opening date is yet to be announced.     After an intense 2 year search for a new destination, The Coconut Tree have revealed that they will be opening a new restaurant in the historic city of Bath. 36 Broad Street will be the home of incredible Sri Lankan street food and will open later this spring. This is the seventh Coconut Tree restaurant that first opened its doors in Cheltenham in 2016. You can find them now in Cheltenham, Oxford, Cardiff, Bournemouth, and two venues in Bristol. www.thecoconut-tree.com  There are lots of restaurants, delis and pubs offering awesome takeaways this week here in the Cotswolds. Check with each for their opening times and availability and support as many as you can.   Hiro Sushi, Chipping Norton and surrounding areas Awesome sushi to your door www.instagram.com/hiro__sushi/     The Old Butchers, Stow on the Wold The best takeaway menu on the market theoldbutchers.squarespace.com/  Kibou, Cheltenham Click and collect Japanese takeaway kibou.co.uk/click-and-collect-preoday-cheltenham/      The Ebrington Arms, Nr Chipping Campden A weekend takeaway for your walk www.theebringtonarms.co.uk/takeaway-menu          The Killingworth Castle, Nr Woodstock A treat for your walk www.thekillingworthcastle.com/takeaway-menu  The Scenic Supper returns this April at a new location, tucked away in the beautiful Todenham Manor Farm near Moreton-in-Marsh. After launching during the summer 2020, The Scenic Supper created a spectacular and unique dining experience with spectacular views across the Cotswolds and served over 680 diners, mixed more than a thousand cocktails and opened for 40 incredible evenings. 2021will see seven brand new sustainably built glasshouses that will host parties of two and four, equally stunning views and a stunning 5-course menu featuring lots of wonderful local ingredients. There will also be a brand new King Stone Gin bar which will be serving even more craft cocktails, English sparkling wine, and other local booze. The spring dates run from Thursday 1st April to Friday 28th May 2021. Book your table now at www.thescenicsupper.co.uk     Properly good burgers have been hard to find in the North Cotswolds. There are pubs (The Chequers at Churchill) and restaurants (The Old Butchers) who have exceptional patties on their menu, but, until now, nowhere has ever offered a dedicated menu. Smiths of Bourton (on the Water) is run by brothers Seb and Theo Smith. Seb fell in love with burgers while living out in America and Theo's passion for food saw him enjoy an inspiring stint at the much-acclaimed Mash Inn at Radnage. However, like all other restaurants, they've had to adapt to the COVID times in which we live and adapt they have. They open every evening for takeaway, from 5pm - 9pm. The "Lockdown" menu features eight burgers with an extra unique special each week. There's everything from a classic cheeseburger, with extra pickles and bacon as optional extras, to the lively Chimichurri Burger and Triple B with goats’ cheese, blueberry BBQ sauce, bacon and crispy onions On top of that there are 4 types of fries, including their incredible crispy bacon, house sauce and spring onion-donned Dirty Fries, truffle aoili, parmesan and crispy sage fries and Rosemary and Parmesan, as well as your regular fries which each burger comes with. You can up grade to any of the others which is most definitely worth doing. We ordered last weekend for a Sunday night treat. The food was still hot after the 7-minute drive home and the 2-minute photo shoot for the gram... and this post. The burgers were big, fat and juicy... and delightfully messy, the types where you walk to wash your hands with your arms in the air to avoid touching anything on your way to the taps, which you try turning on with your elbow. The fries were equally incredible. The sauce on the "Dirty" ones tasted like it had just come out of a Big Mac and the Truffle ones disappeared before a bite of a burger was taken... they were that good. The whole lot surpassed our expectations, although we had only heard very good things. Perhaps we're just not used to this kind of thing being available in the North Cotswolds. Let's just hope they're here to stay. Now all we need is Deliveroo. Food 9 Heat after drive and photo shoot 8 Expectations surpassed 10 Value 8 www.smithsofbourton.com    The Bathurst Arms in North Cerney, Nr Cirencester, has been awarded five prestigious stars for "Organic Served Here" by the Soil Association Certification. It is the first pub in the UK to receive 5 stars and the award has been a target for Bathurst Arms director, Jordan Pelly and his head chef, Michal Wlodarcyk, since they reopened the doors to the famous pink pub in July this year. Mark Machin, Development Manager for Soil Association Certification said, “We’re very proud to welcome The Bathurst Arms to the movement of hospitality businesses that have decided to grow back better by putting sustainability at the heart of their business. “After a particularly challenging period for the industry, it’s really encouraging to see businesses like The Bathurst continue engaging with Organic Served Here. By sourcing organic food and drink, Organic Served Here award holders are helping reduce the carbon footprint of their menu and ensure higher levels of biodiversity on our farmland.” Jordan said: “This is great news for us as a young team with my first business, the message behind what we offer here is a strong one and something we should all learn more about. We are so lucky to have such fantastic farmers on our doorstep like Purton House Organics, Duchy Home Farm and Daylesford Organic and fishmongers New Wave and Flying Fish, all of these businesses help us source the finest ingredients for our menu with strong sustainable principals. As well as the ethical contribution sourcing organic & wild foods is such an obvious choice for us, as we strive for the best quality ingredients. From beef fed on a pasture diet to ingredients in season, flavor is paramount with these choices inevitably kinder to the environment and world we live in. “We offer great small plates that showcase our approach using the best the seasons have to offer. Right now we are serving dishes like “Salt baked celeriac with wild girolles and mushroom”; “Purton Farm organic pork belly with Jerusalem artichoke with pork & apple sauce”; and for the seafood lovers, line caught plaice, on the bone with a smoked lime butter and pickled sea lettuce.” The pub has also recently been using surplus organic vegetables and fruit from the village as there are several allotments owned by the nearby Bathurst Estate looked after by hard working villagers. “We plan to roll out a five star organic menu in a take away format as well, we understand that in the current climate not everyone is comfortable eating out so we want to be able to create our dishes for you to take home and enjoy. “Jordan added. bathurstarms.co.uk    It has got to be nearly twenty years since my first visit to Michael's in Chipping Campden, shamelessly trying to impress my peers that my palate was familiar food from Greece and Cyprus although at that time I had never been to either. Back then it was called Alexiou's and was one of, if not, the best restaurants in the Cotswolds. It was only ever open in the evenings and was mostly always full. To impress people even more, you would always book a second sitting on a Friday or Saturday as there was always a chance of smashing some plates in the restaurant. Today it is much different, but still just as charming. The large kitchen that used to serve the restaurant is now a delightful bedroom, part of the stunning Woolmarket House that Michael and Sarah own. The seating area at the back of the restaurant has also made way to an equally beautiful bedroom. The front of the restaurant has had a makeover. It feels less "evening only" and more "daytime too" which it is with the recent addition of breakfast, brunch and lunch. In these crazy and socially-distanced, curfew times, the restaurant now has only around 16 covers and waiting staff serving you in visors. The menu is pretty much the same as it has always been; Stifado, Kleftico (which I think I have had every time I have been there) and their showstopper "Filleto Marathona", fillet steak served on a board with mushroom, tomato & French-fries, and it is always exceptionally good. After 35 years, Michael still goes and handpicks the hunks of meat that the restaurant serves. Dinner is a race against time at the moment. I'm not sure how Chipping Campden would cope with 14 diners spilling out of Michael's and onto the streets. I started with garlic mushrooms as I wanted something lighter as I always make the mistake of filling myself up on the pitta bread. Obviously I did so again as the oily, garlicky remains at the bottom of the cast iron dish couldn't be left.  Obviously I had the Kleftico for my main. It's the best way to eat lamb, especially when it falls off the bone like this has for the past two decades and is cooked in wine, washed down with a couple of Cotswolds Gins.  As if the pitta bread and half a lamb weren't enough, I also tried squeezing a chocolate brownie in too. I ultimately succeeded at tortoise speed but it was most definitely worth it.   Although the restaurant has over halved in size, it still has lots of its charm, a lovely relaxed atmosphere and two owners who are, after all this time, hugely passionate about the food they serve and experience they offer to their guests.
It's safe to say that it's still up there with the best restaurants in the Cotswolds. michaelsmediterranean.co.uk Amidst the chaos of lockdown when all the pubs and restaurants were closed, three friends created a new kind of dining experience, in a field, with six glasshouses, a gin bar and spectacular views. Within days The Scenic Supper had almost sold out and the response was truly incredible. Last weekend saw the last summer supper served at their King Stone Farm location, however, the good news is, their winter offering "Twelve Nights" is coming very soon. There is a brand-new setting in Snowshill and the 12 nights in December will include 4 tables of 6 each evening, 5 course locally-sourced seasonal menu, with optional cheese board for £60.00 per head. These dates will be available to book from 10:00am 1st October on their website that you can find below. www.thescenicsupper.co.uk   Japanese restaurant, KIBOU, officially opened its new, larger restaurant and bar on Regent Street in Cheltenham last weekend. The new venue, operated by the original award-winning KIBOUsushi team, features all their signature dishes and includes an extended bar offering with late-night licence. Serving an extensive range of authentic Japanese food and drink, KIBOU’s menu includes steaming bowls of ramen, made with pork, chicken or vegan broth, freshly prepared katsu curry, and increasingly popular donburi, Japanese rice bowls. Alongside these, you’ll find pillowy steamed bao buns with a variety of fillings, a range of tempura, including their show-stopping softshell crab, and an extensive selection of handmade to order sushi and sashimi, including KIBOU’s signature and much-talked-about volcano roll - salmon, avocado and tobiko futomaki, tempura fried and served with KIBOU house sauce. Featuring an 80-cover restaurant and spacious bar and lounge, the new cherry blossom-adorned venue aims to transport customers to the bustling backstreets of Tokyo’s adventurous bar and restaurant scene. Cleverly designed to include a range of eclectic and luxurious drinking and dining zones, the large venue conveys an intimate and atmospheric feel, reminiscent of the much-loved original 25-seater basement restaurant, whilst ensuring social distancing measures are met in a sympathetic and relaxed way. Choose to dine in the main restaurant overlooking the semi-open kitchen and sushi station, the horigotatsu - traditional sunken Japanese style dining area, raised snug overlooking the bar or opulent 6-seater banquettes, featuring a beautiful array of Japanese prints. The venue also includes a plush private dining area for up to 10, and a theatrical 10-seater teppanyaki grill (due to open October 2020). The large and stylish bar is framed by a projection of Japanese geisha illustrations created by local artist Martyna Sabadasz, who’s original artwork is featured extensively throughout the venue. With an enviable back bar of premium Japanese whisky and gin, KIBOU has extended its drinks offering to include a variety of bang on trend Japanese highballs and an extensive signature and classic cocktail list. New look KIBOU is a stylish and sophisticated addition to Cheltenham’s flourishing food and drink scene, bringing Japanese socialising, eating and drinking to an expanded audience looking for a grown-up hang out to enjoy authentic food and an imaginative, premium drinks list. Visit kibou.co.uk/Cheltenham for more information and to book.     To celebrate the launch of The Alchemist Cheltenham (opening in The Brewery Quarter tonight), we have stolen their recipe for a Classic Old Fashioned. You can try this at home but believe us, if you head to the bar itself, there will be lots of theatre and a cracking atmosphere. The old fashioned is concocted by muddling sugar with bitters, adding whiskey with a twist of citrus rind garnish. You’ll need:
Getting to it;
Visit thealchemist.uk.com/venues/cheltenham-brewery-quarter/ for all the info about their new Cheltenham bar.  If you have lived in the Cotswolds for a while, you may recognise the Alexiou's name from the wonderful restaurant in Chipping Campden. While still under the same ownership, the name of the restaurant changed a few years ago to Michael's Mediterranean and has been going strong for 35 years. Fear not, Michael's Mediterranean is not moving to Stow, however his children, Cleo (who has been the Event Manger at the beautiful Aynhoe Park for the last 4 years) and Aris (who has worked in some of the Cotswolds finest establishments over the years- The Wild Rabbit, The Fox, Oddington, of course the family restaurant to name a few) are bringing something special to the town this Autumn. Alexiou's will be a family fun, Mediterranean restaurant and bar based in Talbot Court, in the heart of the town. Their ultimate goal is to create a space that fuses cosmopolitan elegance with "'one of those' gorgeous tavernas lining a cobbled street on a Greek island,which oozes deliciousness in every way!" Their menus will combine simple recipes, with stunning flavour combinations, using fresh local ingredients. Their aim is simply to create a space with delicious food, beautiful surroundings, fantastic hospitality and affordability. The spaces will be: (in Cleo's words) THE BAR - Relaxed seating and a very sexy vibe THE DINING ROOM - Filled with tasteful furniture- combining traditional, naturalistic and elegance! THE COURTYARD - Filled with overflowing greenery, mirrors, candles, sheepskin rugs and much more gorgeousness! We can't wait! www.alexious.co.uk   Originally scheduled for an April opening, theatre is soon to be served in Cheltenham. The Alchemist will be launching on the 28th August bringing immersive experiences, expertly crafted cocktails and all day dining to Gloucestershire. Creative bar and restaurant concept, The Alchemist is bringing its famed cocktail concoctions to The Brewery Quarter, which is set to be a new favourite with cocktail connoisseurs in Cheltenham. The 4,500 sqft venue designed by London agency Turner Bates will feature an impressive emerald marbled bar top and signature dark wall murals. It’s not just the menu that plays with your senses as the bespoke mind bending floor-to-ceiling bar takes centre stage and will provide the perfect back drop for The Alchemists signature cocktails. Cocktails served with a dash of theatre such as the Colour Changing One created with Grey Goose Vodka, Briottet Apple, soda & citrus which, as the name suggests, will mysteriously change colour before your eyes! Guests can also opt for The Cherry Poppins; a concoction of Whitley Neil raspberry gin, cherry, strawberry, citrus and a cherry fog bubble that’s sure to set alight anyone’s Instagram feed! To complement the show-stopping cocktails, The Alchemist Cheltenham will offer an all-day dining menu which of course includes a touch of playfulness, starter dishes such as the Chorizo & Cheddar Doughballs (choose your cheese level with the accompanying syringe) and Tempura Prawn Lollipops. For something more substantial, enjoy Pan-Fried Seabass with spicy Bombay potatoes, coconut yoghurt and charred lime and for a delicious plant-based meal try the Vegan Cauliflower Katsu Curry. To finish, the flaming Cotton Candy Baked Alaska is a must for a dessert with extra-oomph or, for something a little more low-key, order an Espresso Martini & Petit Fours. The Alchemist Cheltenham will open on Friday 28 th of August at 10am. For more information, please visit: www.thealchemist.uk.com   Pizza masters Baz and Fred have taken over The New Inn at Coln St Aldwyns. The duo known for their incredible food at The Stump at Foss Cross will open the pub later this month. In a statement on Instagram they announced "Roughly a year ago Baz & Fred achieved their childhood dream and opened their first pub together The Stump, a Cotswold pub turned pizzeria. Simple, delicious food done well. It’s been a fantastic first year and we can’t wait for many more to follow and working alongside our awesome team and customers." "We’ve had such a great time running The Stump so we’ve decided to do it all over again. Introducing Baz & Fred’s New Inn, located in the beautiful village of Coln St Aldwyns. A stunning pub not too far from The Stump. During lock down we introduced a burger night at The Stump which has been an overwhelming success. We thought it was only fitting to increase this offering and give the people more of what everyone clearly wants. As a result of this we have taken to the streets of Coln! Expect smokey blues, booze, burgers & an all-round good time. The main staple of the menu will be a variety of burgers which have been a real hit. There will be other rolling specials, sides and main dishes on offer that will have Spanish, Portuguese and Italian influences plus anything that Baz & Fred feel is delicious enough to make an appearance, which is a fair bit!" "The New Inn is similar to The Stump. It’s an old roadside Inn that is ingrained into the history of the village. The pub is currently closed so Baz & Fred could move in for renovations and are currently in the process of changing things around, attempting to bring the inside of the pub back to its original design decades ago. Everything is full steam ahead; the new open kitchen is being fitted alongside the new local’s bar plus lots more." "We aim to be open by the end of the month but please keep your eyes peeled for updates. We can’t wait to see you all down here!!"  |
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