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

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.
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“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

When making dinner plans in Stow on the Wold, it usually consist of checking The Old Butchers' website for tables, and when they are full dropping Pete and Louise a message to see if they can squeeze us in. 

I'm pretty biased as I live just down the road, and If you can ignore trying to park during the day and driving through the town in the summer, Stow is brilliant.

Not only has it got history and beautiful honey-coloured architecture coming out of both both nostrils, it also boasts one of our favourite brunch spots in The Hive, D'Ambrosi which offers the most incredible 'food-to-go' (go and check it out for yourselves as that sentence doesn't do it justice) and in our view, it's the 'coffee capital of the Cotswolds' with at least five properly good places to enjoy a caffeine hit, including one the smallest coffee roasters in the UK, Stow Town Coffee.

There's also The Old Stocks. And if that sounds like a bit of an after thought, it was meant to.

They like to promote themselves as the "best kept secret" (which nobody really wants to be) and it always seems to play second fiddle to The Old Butchers with the locals. There is absolutely no reason why.

The last couple of times we have eaten here, we always kick ourselves that we haven't been back sooner, yet once again, we have left it over two years to come back which is completely crazy.

A lot has happened since our last visit. King Charles III was coronated, The Beatles released a new record and John Broughton became Head Chef at The Old Stocks. The latter happened back in November, but as I detest winter and hibernate for most of it, it has taken until now to finally go. 

The appointment of John is huge. For eighteen months before arriving at 'The Stocks', he was Sous Chef, then Head Chef at the excellent Royal Oak at Whatcote, the only pub in the Cotswolds to hold a Michelin Star. Prior to that, he spent five years at Foxhill Manor.

With a Christmas menu already written before he got there, it has taken until the last couple of months for him to properly put his stamp on the food. 

The menu he has created is designed as a two or three-course menu. You can have one course if you wish. It's all explained on the first page of the leather-bound files you get presented with as you get seated. I missed the section about the £2 unlimited still or sparkling water for the table that gets donated to charity as I said "tap is fine please" when asked. I'm too used to seeing £15 added to my bill and nobody owning up to ordering it.

Also explained is "The Tasteful Twelve", an idea stolen from a restaurant that GM Richard once visited, which on the surface sounded a bit gimmicky but is actually a lovely addition to the experience. The easiest way to describe it is that each of you roll a dice and the number it lands on corresponds with a flavoured liqueur which they add to a glass of prosecco. It's a clever way to break any ice between the servers, a conversation starter for the table and it shows that there's a playful element to the evening.

The menu is short, consisting of four starters and six mains.

I have no idea if it is or it isn't, but I always feel that it must be excruciating writing a menu for a hotel. Having to find a balance for overnight guests and the general public. I think they have got it spot on here. And if, like me, you have a preconceived view that some hotel restaurants are a little bit stuffy with no atmosphere, The Old Stocks is the complete opposite. It was a Wednesday night, vibrant and full to the brim.
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We opted for Cornish Crab tortellino, crab bisque & sea herbs and the Smoked ham hock and chicken terrine, piccalilli to kick things off, followed by the Duck breast, confit leg and liver croquette, with celeriac, pancetta and sherry and duck sauce and the Beef, caramelised onion, spring onion, mushroom and Madagascan pepper sauce for our mains. The sharing Côte de Boeuf was very tempting. 

Even knowing Chef John's background, I was still a little unsure what to expect. The Old Stocks' ethos has always been to offer luxury without being stuffy or pretentious.

This food is certainly luxury, yet far from stuffy and pretentious. The cooking is, as expected, utterly superb.

The crab starter was so good you would have been excused for thinking you were sitting by the coast rather than in the middle of the North Cotswolds, while although a terrine is never going to blow our minds, the braised ham hock and confied chicken legs were perfectly smoked and the piccalilli was beautifully smoked.

The beef rump and duck are water bathed first then seared and sliced for presentation exposing the perfect rose as explained by our superb waiter, and restaurant manager, Bogdan. He wasn't wrong, and I'm unsure if I have ever eaten more tender meat in my life.

The beef is served with boulangere potatoes,  thinly sliced, layered with Lyonnaise onions and cooked with beef stock, classic mushroom duxelle, chard spring onion and pepper sauce complete the dish. As I mentioned before, this is proper cooking. 

With that said, the duck was possibly even better. Served with confit leg and liver croquette, celeriac and a beautifully rich sherry and duck sauce.

You understand after the mains why two courses are encouraged as one course just isn't enough and doesn't do it justice.

We added a fondant potato side to share which was topped with buttered mash.

For pudding we opted for a Hazlenut Choux to share and an Espresso Martini (not to share). 

I'm no Greg Wallace, but I think I'm a good judge of a pudding. The fact I haven't got a sweet tooth and only ever "want one mouthful" means that if I have more that one, then it's got to be good, right? 

This was a choux bun was filled with hazelnut crémeux, candied hazelnut and praline ice cream and I definitely had at least half of it. 

Getting John Broughton in the kitchen has elevated the food to a new level. It's up there with some of the best food I have eaten for quite a while and you can tell the level of attention given to the menu in each mouthful. 

You will need two courses, not just to fill you up but purely because it tastes so good. It, definitely, won't be another two years until our next visit. 

www.oldstocksinn.com

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

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. 

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.
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Tables are available for 2-8 people and will be allocated on a first come first served basis.

The restaurant is named after legendary horse Mandarin who was the winner of the 1962 Gold Cup. He was ridden by the legendary jockey, Fred Winter and trained by Fulke Walwyn, a four-time Gold Cup winning trainer.

The Mandarin is well situated on the ground floor of the main grandstand and is in close proximity to the Parade Ring.

www.thejockeyclub.co.uk/cheltenham/plan-your-day/food-drink/the-mandarin-walk-in-restaurant/

With an option of two sittings throughout each day at the Cheltenham Festival, The Mandarin is a wonderful way to make your festival experience even better.

Morning Sitting: (10.30am – 2pm)

• Morning coffee and breakfast bites
  
• 3 course pub lunch

Afternoon Sitting: (2.30pm – 6pm)

• 3 course pub lunch
  
• Afternoon tea

Both above options include the below as standard:

• Club admission ticket
  
• Car parking is available upon request
  
• Official Racecard
  
• TV racing coverage
  
• Tote betting service
  
• Hospitality team to ensure the smooth running of your day

Visit www.thejockeyclub.co.uk/cheltenham/hospitality/restaurant-packages/the-mandarin-restaurant/ for al the info.

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

Following 37,000 nominations and six weeks of Good Food Guide inspections, The Halfway at Kineton continues to attract lots of attention after being included in The Good Food Guide’s 100 Best Local Restaurants of 2023. 

Since being taken on in February 2023 by chefs Nathan Eades and Liam Goff, the pub has caught the eye of foodies and critics (including Giles Coren who raved about the pie), and is the only pub or restaurant in the Cotswolds to feature in this list.

The Good Food Guide's Best Local Restaurant awards began 13 years ago to celebrate the places that are the beating heart of communities around Britain. 

You can find the full list HERE.

www.thehalfwayatkineton.com

​Brad Carter has announced that Carters will be moving to Westlands UK, one of the restaurant’s key suppliers, in Evesham for the summer of 2023.

The Michelin starred restaurant will move its entire team and experience to Evesham for a minimum of 3 months, where they will be supported by Gusborne, the award-winning sparkling wine producer.

Surrounded by living herbs, flowers and fauna, guests will be able to enjoy a unique 9 servings inspired by the area’s natural bounty and Carter’s ethos of ‘ultra-British seasonality’ from from Wednesday 19 July until September 2023. 

Brad Carter, said, “I’m thrilled to announce we are taking Carters to an incredible location over the Summer at one of my key suppliers, Westlands UK Evesham.

We’ve always flirted with the idea of building a restaurant at Westlands UK with Director Will Boers. Every time we visited for inspiration days at Westlands UK, it always crossed my mind how good it would be to take Carters there, and now it’s a reality. 

Having worked with Will and his family for over 13 years, showcasing all of their amazing produce and helping develop some of the products along the way - it seems so right to take the restaurant to them and create something completely unique and unmissable.

Westlands UK are committed to sustainability so our responsibility is to support their ongoing mission of work - the menu sits at around 75% of produce grown in and around the dining space.

For us, it’s a chance to be creative, think outside the box and take our plates to source - the menu here is complete sustainability - inspired by the herbs, flowers and plants of Westlands UK - in our usual style of complete circle, recycled cooking we will use whole shellfish, whole animals and seasonal fruits to create one-off unique dishes for our time in the glasshouse.

Think of the warmth in the tomatoes plucked from the vines and the intoxicating smell in the greenhouse they produce. Expect edible flowers, herbs and plants picked and harvested by hand within minutes of eating them, experiencing the optimum texture, flavour and peak freshness of the products in the environment they grow.”

As a family-owned, multi-generational business headed up by Managing Director Martin Boers, Westlands UK operate as a team, with a thoughtful approach at every step of the growing process.

Will Boers said, "We're so proud to welcome the highly-regarded Carters of Moseley on-site here at Westlands UK. Brad and I have worked closely together for a number of years and feel this collaboration is an epic match; combining sustainably-grown produce with talented chefs in an inspiring setting can only result in amazing, innovative dishes."

Bookings are open at wearecarters.co.uk

Carters at Westlands UK has been designed by 2G Design and Build​

On Monday 27th March,  the prestigious Michelin Stars were unveiled at a Ceremony for the Michelin Great Britain & Ireland Guide

There are four here in the Cotswolds, including one new addition to the guide for 2023.
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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
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What Michelin says:

For over 30 years, David and Helen Everitt-Matthias' brightly decorated restaurant has provided a ‘special occasion’ spot in the historic spa town of Cheltenham. The couple make a great team: Helen is in charge of the décor and keenly oversees the service, while David can be found behind the stoves day-in-day-out.
 
David enthusiastically seeks out the best of British ingredients to showcase in classically based French dishes which employ modern techniques and exhibit some original elements. There is a lightness of touch to many, like fillet of Cornish mackerel with kohlrabi and avocado, while others display bold, robust flavours, such as Brecon venison with parsnip purée and bitter chocolate. The seasons mean everything here and he isn’t afraid to use some lesser-known ingredients. Desserts are a highlight and the set priced menu is great value.

guide.michelin.com/gb/en/gloucestershire/cheltenham/restaurant/le-champignon-sauvage

What Michelin says:

In the centre of this charming spa town you’ll find an unassuming exterior concealing an elegant and stylish restaurant.

Helen runs the service and she’s a natural host, so you’ll be warmly welcomed and well looked after. Her experienced husband Jon runs things in the kitchen and his cooking is underpinned by a strong classical base, with some fine details running through his dishes. Flavours are well-judged and harmonious and his sauces are especially memorable. Many of the vegetables, herbs and edible flowers come from their own 15-acre smallholding.

guide.michelin.com/gb/en/gloucestershire/cheltenham/restaurant/lumiere

What Michelin says:

The Royal Oak started out as a drinks shelter catering for the workmen building the local church and is reputedly one of the oldest pubs in the country; Oliver Cromwell supposedly stayed here before the Battle of Edgehill in 1642. It’s a characterful place, with a lovely atmosphere, from the cosy bar to the bright, airy dining room.

Chef-owner Richard Craven has a passion for British produce and his cooking follows a strong farm-to-fork ethos, with produce coming from small producers in and around the nearby hills and estates; he favours organic and wild ingredients and game is often shot to order.

Assured, understated dishes are created with obvious care and a delicate touch – most have just 3-4 components, which allows each first-class ingredient to really shine. Richard’s charming wife Solanche looks after the service – and she clearly knows her wines.

guide.michelin.com/gb/en/warwickshire/whatcote/restaurant/the-royal-oak

What Michelin says:

Twelve acres of formal grounds surround this charming Cotswold stone house, which dates back to 1802 and offers lovely views out over the countryside.

Head Chef Ricki Weston oversees both the elegant brasserie and the intimate dining room; for a special occasion book the latter, with its neutral décor and serene, romantic feel.

The evening starts with snacks in the kitchen, before moving on to the 7 course set menu, which includes vegan, vegetarian and pescatarian versions. Don’t be misled; the terse, understated descriptions belie the detail and creativity that goes into the modern, artfully presented dishes, which come with some intriguing contrasts of texture and flavour. The wine list features both vegan and biodynamic options, as well as plenty of mature wines.
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Stay overnight in one of the luxurious modern bedrooms.

guide.michelin.com/gb/en/wiltshire/malmesbury/restaurant/the-dining-room193454

​​All copy via Michelin Guide.

You can find a full list of every One, Two and Three Star restaurant in the MICHELIN Guide Great Britain & Ireland 2023 here - guide.michelin.com/gb/en/article/michelin-star-revelation/the-full-list-of-michelin-stars-in-the-michelin-guide-great-britain-ireland-2023

Cheltenham restaurant Lumiere has been awarded its first Michelin Star.

Lead by husband and wife team Jon and Helen, Lumiere offers stunning ingredient-led tasting menus and a innovative, fine dining experience in the heart of town.

Since opening in January 2009, Lumiere has received numerous local and national awards including AA Restaurant of the Year for England, 3AA Rosettes and is regularly listed amongst the Top 20 Restaurants in the UK by Hardens.

lumiererestaurant.co.uk

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

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

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

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

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

I digress. 

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

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

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

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

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

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

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

thenookcheltenham.co.uk

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

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

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

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

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

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

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

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

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

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

Our mains arrived soon after.

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

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

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

​theoldbutchers.squarespace.com

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

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

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

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

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

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

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

Eventually our table was covered in burgers and sides.

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

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

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

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

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

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

www.stirr-ups.co.uk

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

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

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

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

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

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

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

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

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

www.countrycreatures.com/double-red-duke